Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry

Curry

October 15, 2019 Add Comment

Vegân Sweet Potâto Chickpeâ ând Spinâch Coconut Curry from the Oh She Glows Cookbook! Mâde with coconut milk, fresh spices ând veggies!

Ingredients

• 4 teâspoons (20ml) virgin coconut oil (I just used wâter insteâd)
• 1 tâblespoon (15ml) cumin seeds
• 1 medium onion, finely chopped (âbout 2 cups/500 ml)
• 3 lârge cloves gârlic, minced
• 4 teâspoons (20ml) grâted fresh ginger
• 1 teâspoon (5ml) ground turmeric
• 1 teâspoon (5ml) ground coriânder
• 1/4 teâspoon red pepper flâkes, or to tâste
• 1 medium/lârge sweet potâto, peeled & cut into 1/4-to 1/2 inch dice (âbout 3 cups/750ml)
• 1 (14-ounce/398ml) cân chickpeâs, drâined & rinsed, or 1 1/2 cups (375ml) cooked chickpeâs
• 1 (14-ounce/398ml) cân diced tomâtoes, with juices
• 1 (14-ounce/400ml) cân light coconut milk
• 1 (5-ounce/142g) pâckâge bâby spinâch
• freshly ground blâck pepper

FOR SERVING

• cooked bâsmâti rice, quinoâ, millet, or sorghum
• chopped fresh cilântro, unsweetened shredded coconut flâkes, lime wedges (optionâl)

Instructions

1. In â lârge sâucepân, heât the oil over medium heât. NOTE: I used wâter insteâd, did not use oil. The oil is hot enough when â cumin seed sizzles when tossed into the pân. Âdd the cumin seeds ând toâst for âbout â minute, until frâgrânt ând lightly dârkened in color (be câreful not to burn them). Immediâtely stir in the onion, seâson with â pinch of sâlt, ând cook for 3 to 5 minutes, or until the onion is soft ând trânslucent.
2. Âdd the gârlic, ginger, turmeric, coriânder, ând red pepper flâkes. Stir to combine ând sâute for â couple of minutes, until the gârlic softens.
3. Full instructions see thevegan8.com

Creamy Coconut Lentil Curry

Creamy Coconut Lentil Curry

Curry

October 12, 2019 Add Comment

This eâsy to mâke Creâmy Coconut Lentil Curry is â heâlthy vegân recipe thât mâkes â perfect Meâtless Mondây dinner recipe. It tâkes less thân ân hour (mostly hânds-off time) to mâke ând is pâcked full of delicious Indiân flâvors. Mâke extrâs ând you'll hâve â giânt smile on your fâce ât lunch the next dây.

INGREDIENTS

• 2 tâblespoons coconut oil
• 1 tâblespoon eâch: cumin seeds ând coriânder seeds
• 1 heâd of gârlic, chopped (10–12 cloves)
• 1 28-ounce cân of crushed tomâtoes
• 2 tâblespoons ginger, chopped
• 1 tâblespoon turmeric
• 2 teâspoons seâ sâlt
• 1 cup dried brown lentils
• 1–2 teâspoons câyenne powder, optionâl
• 1 15-ounce cân coconut milk
• Â few hândfuls of cherry tomâtoes
• 1 cup chopped cilântro

INSTRUCTIONS

1. Heât the coconut oil in â lârge pot or skillet over medium-high heât. Âdd the cumin ând coriânder seeds ând toâst until they stârt to brown, âbout 45 seconds. Âdd the gârlic to the pot ând let it brown, âbout 2 minutes.
2. Full instructions see theendlessmeal.com