Sweet Potato Chickpea Curry (Print Version)
# Ingredients:
01 -
4 teaspoons (20ml) unrefined coconut oil (swap with water if needed).
02 -
1 tablespoon (15ml) cumin seeds.
03 -
1 medium onion, diced finely (roughly 2 cups/500ml).
04 -
3 large garlic cloves, minced.
05 -
Grated fresh ginger: 4 teaspoons (20ml).
06 -
1 teaspoon (5ml) turmeric powder.
07 -
1 teaspoon (5ml) ground coriander.
08 -
1/4 teaspoon red chili flakes, more or less to your taste.
09 -
1 medium-large sweet potato, peeled and diced into small chunks (around 3 cups/750ml).
10 -
A 14-ounce (398ml) can of chickpeas, drained and rinsed (or 1 1/2 cups/375ml cooked chickpeas).
11 -
A 14-ounce (398ml) can of diced tomatoes, including the liquid.
12 -
A 14-ounce (400ml) can of light coconut milk.
13 -
One 5-ounce (142g) package baby spinach.
14 -
Ground black pepper, as much as you like.
# Instructions:
01 -
Heat the coconut oil (or water) in a big pot on medium. Toss in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and cook until soft but don’t let it turn brown.
02 -
Stir in the minced garlic and the fresh ginger. Let it cook for about a minute until you smell the aroma. Mix in turmeric, coriander, and chili flakes at this point, and stir so everything is blended well.
03 -
Throw the sweet potato chunks, chickpeas, and the can of diced tomatoes, including its juices, into the pot. Give everything a good stir. Put a lid on and let it simmer over medium heat for 20–30 minutes until the sweet potatoes are soft enough to pierce easily with a fork.
04 -
To make the sauce thicker, you can mash around one-third of the mixture using a potato masher.
05 -
Pour in the light coconut milk and stir well. Toss in the baby spinach and cook just until it wilts down.
06 -
Add salt and freshly ground black pepper to your liking. Serve it over cooked basmati rice, millet, quinoa, or sorghum. Top with chopped cilantro, a sprinkle of shredded unsweetened coconut, and lime wedges for squeezing on top.
# Notes:
01 -
A tiny bit of coconut sugar added at the end will cut through the heat and balance flavors.
02 -
A splash of lime juice just before serving can brighten up the flavors and offset the spice.
03 -
This curry keeps well in the fridge for 4–5 days in an airtight container or can be frozen for up to a month.