Recipe: Chickpea and Sweet Potato Coconut Curry

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.

Ingredients

• 1 1/2 tabespoons virgin coconut oil
• 1 tablespoon cumin seeds
• 1 medium onion, finely chopped
• 1 teaspoon fine sea salt
• 3 large cloves garlic, minced
• 4 teaspoons grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander 
• 1/4 teaspoon red pepper flakes
• 1 medium/large sweet potato, peeled and cut into 1/2-inch
• 15oz can chickpeas, drained and rinsed
• 14oz can diced tomatoes, with juices
• 14oz can light coconut milk
• 5oz package baby spinach 
• Freshly ground black pepper

For serving

• Cooked basmati rice, quinoa, or cauliflower rice
• Chopped fresh parsley leaves
• Unsweetened shredded coconut
• Lime wedges

Instructions

1. 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

2. Add the spices and sauté for a few minutes

3. 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.

4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.

5. Serve on a bed of cooked grains, garnished with parsley, coconut and lime wedge.