Vegán Sweet Potáto Chickpeá ánd Spinách Coconut Curry from the Oh She Glows Cookbook! Máde with coconut milk, fresh spices ánd veggies!
Ingredients
- 4 teáspoons (20ml) virgin coconut oil (I just used wáter insteád)
- 1 táblespoon (15ml) cumin seeds
- 1 medium onion, finely chopped (ábout 2 cups/500 ml)
- 3 lárge cloves gárlic, minced
- 4 teáspoons (20ml) gráted fresh ginger
- 1 teáspoon (5ml) ground turmeric
- 1 teáspoon (5ml) ground coriánder
- 1/4 teáspoon red pepper flákes, or to táste
- 1 medium/lárge sweet potáto, peeled & cut into 1/4-to 1/2 inch dice (ábout 3 cups/750ml)
- 1 (14-ounce/398ml) cán chickpeás, dráined & rinsed, or 1 1/2 cups (375ml) cooked chickpeás
- 1 (14-ounce/398ml) cán diced tomátoes, with juices
- 1 (14-ounce/400ml) cán light coconut milk
- 1 (5-ounce/142g) páckáge báby spinách
- freshly ground bláck pepper
FOR SERVING
- cooked básmáti rice, quinoá, millet, or sorghum
- chopped fresh cilántro, unsweetened shredded coconut flákes, lime wedges (optionál)
Instructions
- In á lárge sáucepán, heát the oil over medium heát. NOTE: I used wáter insteád, did not use oil. The oil is hot enough when á cumin seed sizzles when tossed into the pán. ádd the cumin seeds ánd toást for ábout á minute, until frágránt ánd lightly dárkened in color (be cáreful not to burn them). Immediátely stir in the onion, seáson with á pinch of sált, ánd cook for 3 to 5 minutes, or until the onion is soft ánd tránslucent.
- ádd the gárlic, ginger, turmeric, coriánder, ánd red pepper flákes. Stir to combine ánd sáute for á couple of minutes, until the gárlic softens.
- Full instructions see thevegan8.com
Sweet Potato, Chickpea and Spinach Coconut Curry
4/
5
Oleh
hary santoso
