There is nothing better than a warming dish of curried vegetables on a winter day! The combination of spices and coconut really make this dish AMAZING! Inspired by Angela Liddon this plant based meal is a must have during the winter season.
In a large saucepan, heat the oil over medium heat. 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. Immediately stir in the onion, season with a pinch of salt, and cook until the onion is soft and translucent
Add the spices and sauté for a few minutes
Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 30 minutes. Mash one-third of the mixture to thicken the sauce.
Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
Serve on a bed of cooked grains, garnished with parsley, coconut and lime wedge.