Vègan Sweet Potato Chickpea and Spinach Coconut Curry from thè Buckèyè Statè Shè Glows Cookbook! crèatèd with coconut milk, rècènt spicès and vèggiès!
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| image source: thevegan8.com/ |
Ingrèdiènts
- 4 tèaspoons (20ml) virgin coconut oil (I just usèd watèr instèad)
- 1 tablèspoon (15ml) cumin sèèds
- 1 mèdium onion, finèly choppèd (about 2 cups/500 ml)
- 3 largè clovès garlic, mincèd
- 4 tèaspoons (20ml) gratèd frèsh gingèr
- 1 tèaspoon (5ml) ground turmèric
- 1 tèaspoon (5ml) ground coriandèr
- 1/4 tèaspoon rèd pèppèr flakès, or to tastè
- 1 mèdium/largè swèèt potato, pèèlèd & cut into 1/4-to 1/2 inch dicè (about 3 cups/750ml)
- 1 (14-ouncè/398ml) can chickpèas, drainèd & rinsèd, or 1 1/2 cups (375ml) cookèd chickpèas
- 1 (14-ouncè/398ml) can dicèd tomatoès, with juicès
- 1 (14-ouncè/400ml) can light coconut milk
- 1 (5-ouncè/142g) packagè baby spinach
- frèshly ground black pèppèr
- FOR SERVING
- cookèd basmati ricè, quinoa, millèt, or sorghum
- choppèd frèsh cilantro, unswèètènèd shrèddèd coconut flakès, limè wèdgès (optional)
Instructions
- In a largè saucèpan, hèat thè oil ovèr mèdium hèat. NOTE: I usèd watèr instèad, did not usè oil. Thè oil is hot ènough whèn a cumin sèèd sizzlès whèn tossèd into thè pan. Add thè cumin sèèds and toast for about a minutè, until fragrant and lightly darkènèd in color (bè carèful not to burn thèm). Immèdiatèly stir in thè onion, sèason with a pinch of salt, and cook for 3 to 5 minutès, or until thè onion is soft and translucènt.
- Add thè garlic, gingèr, turmèric, coriandèr, and rèd pèppèr flakès. Stir to combinè and sautè for a couplè of minutès, until thè garlic softèns.
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Complete recipes and original articles here: https://thevegan8.com/2016/09/21/sweet-potato-chickpea-and-spinach-coconut-curry/
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