Sweet Potato, Chickpea, and Spinach Coconut Curry
Vegan Sweet Potato Chickpea and Spinach Coconut Curry Made with coconut milk, fresh spices, and vegetables.
Vegan Sweet Potato Chickpea and Spinach Coconut Curry Made with coconut milk, fresh spices, and vegetables.
- freshly ground black pepper
- 1 can light coconut milk
- 1 package baby spinach
- 3 large cloves garlic minced
- 1 can diced tomatoes with juices
- 1/4 teaspoon red pepper flakes or to taste
- 1 medium onion finely chopped (about 2 cups/500 ml)
- cooked basmati rice quinoa, millet, or sorghum
- 4 teaspoons (20ml) virgin coconut oil (i just used water inst
- 1 tablespoon (15ml) cumin seeds
- 4 teaspoons (20ml) grated fresh ginger
- 1 teaspoon (5ml) ground turmeric
- 1 teaspoon (5ml) ground coriander
- 1 medium/large sweet potato, peeled & cut into 1
- 1 can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
- chopped fresh cilantro unsweetened shredded coconut flakes, lime wedges (optional)
- Carbohydrate 10.763882609375 g
- Cholesterol 0 mg
- Fat 27.450250921875 g
- Fiber 2.80502070350647 g
- Protein 5.597864390625 g
- Saturated Fat 23.98503501875 g
- Serving Size 1 1 -6 (298g)
- Sodium 77.837559375 mg
- Sugar 7.95886190586853 g
- Trans Fat 1.780155903125 g
- Calories 287 calories
Step-by-step
- In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan.
- Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them).
- Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
- Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
- Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender.
- At this point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
- Stir in the spinach and cook until wilted.
- Season with salt and black pepper to taste.
- Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry.
- Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
A Weeknight Wonder: My Go-To Sweet Potato, Chickpea, and Spinach Curry
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and the never-ending to-do list, the last thing I want to do when I get home is spend hours in the kitchen. That's why I rely heavily on recipes that are both quick and nutritious, and this Sweet Potato, Chickpea, and Spinach Coconut Curry has become a real weeknight lifesaver.
The beauty of this dish lies in its simplicity. It’s a one-pot wonder, requiring minimal chopping and prep work. The vibrant colors alone make it a feast for the eyes, but the flavors? Oh my goodness, the flavors! The sweetness of the sweet potato perfectly complements the earthiness of the chickpeas and spinach, all beautifully tied together by the creamy richness of coconut milk and the warmth of aromatic spices. It's a symphony of flavors that satisfies my cravings for something both comforting and exciting.
I discovered this recipe a few months ago, and it quickly became a staple in our family's rotation. My kids, who are notoriously picky eaters, absolutely devour it! It’s also incredibly versatile. I often adapt it based on what I have on hand. Sometimes I add a handful of chopped kale or other greens, or maybe some extra veggies like carrots or bell peppers. The possibilities are endless!
The best part? It’s completely adaptable to different dietary needs. It's naturally vegan, and it’s easily made gluten-free by ensuring your coconut milk and spices don't contain any hidden gluten. It's also packed with nutrients, making it a guilt-free indulgence. The sweet potatoes provide a good source of fiber and vitamin A, the chickpeas are a great source of protein, and the spinach is packed with iron and other essential vitamins. It’s a powerhouse of healthy goodness in every bite!
Beyond the weeknight convenience, this curry is also fantastic for meal prepping. I often make a large batch on the weekend and store it in individual containers in the fridge for quick and easy lunches or dinners throughout the week. It reheats beautifully and actually tastes even better the next day, the flavors having had time to meld together. The freezer is also a great option for longer-term storage.
The process of making this curry is therapeutic for me. The simple act of chopping vegetables, measuring spices, and stirring the ingredients together is a calming ritual that allows me to de-stress after a long day. It's a reminder to slow down, breathe, and appreciate the simple pleasures in life, even amidst the chaos of motherhood and work. This curry isn’t just a meal; it’s a moment of self-care, a small act of nourishment that sustains me both physically and emotionally.
So, if you're looking for a delicious, healthy, and easy weeknight meal that the whole family will enjoy, I urge you to give this Sweet Potato, Chickpea, and Spinach Coconut Curry a try. It's a recipe that's become a cherished part of our family life, and I'm confident it will become a favorite in yours too. Enjoy!
Tips and Variations:
- Spice Level: Adjust the amount of red pepper flakes to your liking. For a milder curry, use less; for a spicier kick, add more.
- Protein Boost: Add some cooked chicken, tofu, or lentils for extra protein.
- Vegetable Variety: Feel free to add other vegetables like carrots, bell peppers, or zucchini.
- Serving Suggestions: Serve this curry over rice, quinoa, couscous, or naan bread. A dollop of plain yogurt or coconut cream adds a nice touch.
- Make it Ahead: This curry tastes even better the next day, making it perfect for meal prepping.
