Chickpea Spinach Coconut Curry (Print Version)
# Ingredients:
01 -
4 teaspoons (20ml) of virgin coconut oil, or swap for water if needed.
02 -
1 tablespoon (15ml) of cumin seeds.
03 -
1 medium onion, finely diced (around 2 cups/500ml).
04 -
3 garlic cloves, large and minced.
05 -
Freshly grated ginger, 4 teaspoons (20ml).
06 -
Turmeric powder, 1 teaspoon (5ml).
07 -
Coriander powder, 1 teaspoon (5ml).
08 -
1/4 teaspoon of red pepper flakes, or adjust to your liking.
09 -
1 medium or large sweet potato, peeled and diced into 1/4 to 1/2 inch pieces (around 3 cups/750ml).
10 -
1 (14-ounce/398ml) can of chickpeas, drained and rinsed, or 1 1/2 cups (375ml) of cooked chickpeas.
11 -
1 (14-ounce/398ml) can of diced tomatoes with its liquid.
12 -
1 (14-ounce/400ml) can of lighter coconut milk.
13 -
1 (5-ounce/142g) package of baby spinach.
14 -
Fresh ground black pepper, used as needed.
# Instructions:
01 -
Warm up a big saucepan over medium heat, adding virgin coconut oil or water as you prefer. Toss in the cumin seeds and let them pop for a few moments. Stir in the onion and cook gently until it softens but doesn't brown.
02 -
Add the minced garlic and freshly grated ginger. Let it cook for about a minute until it smells amazing. Stir in the turmeric, coriander, and red pepper flakes until everything is well blended.
03 -
Toss in the diced sweet potatoes, followed by chickpeas and the canned tomatoes with their liquids. Mix everything together well. Cover the saucepan and let it simmer over medium heat for 20–30 minutes, or until the sweet potatoes are soft enough for a fork to go through easily.
04 -
Want a thicker sauce? Use a potato masher to gently mash a third of the mixture.
05 -
Pour in the light coconut milk, stirring until it all comes together. Toss in the baby spinach and let it cook until it wilts down.
06 -
Add salt and freshly ground black pepper to your taste preference. Dish it up over cooked basmati rice, quinoa, millet, or sorghum. Sprinkle on chopped fresh cilantro, shredded unsweetened coconut, and serve with lime wedges for squeezing.
# Notes:
01 -
For a hint of sweetness, add a touch of coconut sugar at the end—it balances the spice nicely.
02 -
A squeeze of fresh lime juice right before serving really wakes up the flavors and cools the heat.
03 -
Leftovers? Keep in an airtight container in the fridge for 4–5 days, or freeze for up to a month.