Sweet potatoes are the perfect food for fall: versatile, filling, and packed full of vitamins and minerals. I like to incorporate them in stews, bowls, or baked and piled high with all sorts delicious toppings, but when I want to up the creamy, cozy feel, this coconut curry hits the spot! The addition of coconut oil adds to the nutritional punch in this quick weeknight meal that's sure to be a hit.
Ingredients:
4 tsp Barlean's organic coconut oil
1 tbsp cumin seeds
1 sweet onion, finely diced
Fine sea salt to taste
2 large cloves garlic, minced
3 tsp grated fresh ginger
1 tsp powedered turmeric
1 tsp powedered coriander
¼ tsp red pepper flakes, or to taste
1 large sweet potato, peeled and diced
1 15oz can chickpeas, drained and rinsed
1 15oz can organic diced tomatoes, with juices
1 (15oz can can light coconut milk
1 5 oz package of baby spinach
Black pepper
Directions:
Warm the oil over medium heat in a large pot or saucepan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (but avoid burning). Add the onion and salt, and sweat for 3 to 5 minutes until soft.
Combine the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir continue to cook until the garlic softens.
Fold in the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes can be pierced with a fork. If you like a thicker sauce, you can mash it a bit with a potato masher.
Stir in the spinach and cook until wilted. Season to taste.
I served mine on brown basmati rice, but you could use garlic naan, quinoa, or any grain you prefer. I also topped mine with unsweetened coconut flakes, which add a great crunch.
Leftovers make a great workweek lunch if you fill 1/3 of a mason jar with rice and top with the curry.
Original recipe via Oh She Glows Every Day cookbook
