Coconut Chickpea Curry with Sweet Potato and Spinach
An easy to preare recipe for a healthy and hearty coconut chickpea curry with sweet potatoes and spinach. It makes a tasty meal that can be enjoyed by vegans and non-vegans alike. Serve as is, or over brown rice, quinoa, or a low-carb option like cauliflower rice.
Course
Main Course
Category
Curry
Prep Time15minutes
Cook Time50minutes
Total Time1hour5minutes
Servings6
Calories381kcal
AutorElle
Ingredients
1tablespoonextra-virgin olive oil
2medium yellow onions,chopped
2large carrots,diced
3large cloves garlic,minced
1 1/2tablespoonsfreshly grated ginger
1fresh red chili,seeded and finely chopped
2teaspoonsground coriander
2teaspoonsground cumin
1 1/2teaspoonsground cinnamon
1 1/2teaspoonsground turmeric
1/8teaspooncayenne pepper
1teaspooncoarse sea salt
a couple generous grinds of black pepper
500gpackage crushed tomatoes
2cupsvegetable broth(500 ml)
3medium potatoes,peeled and diced (1-1/2 cm) (ca. 350 g)
1medium sweet potato,peeled and diced (1-1/2 cm) (ca. 300 g)
Juice from half a lemon(about 2 tablespoons)
1x 400 ml can coconut milk
1x 400 g can chickpeas,rinsed and drained
4generous handfuls fresh spinach leaves,hard stems removed and chopped
chopped fresh cilantro,to garnish (optional)
For serving:
Wholegrain basmati rice,or try quinoa
Method
In a large deep saucepan or wok heat the oil over medium-high heat. Add the onion and carrot and cook, stirring often, until they start to brown a little, about 3-4 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, for another 3-4 minutes, or until the onion is soft.
Add the garlic, ginger, fresh chili, and spices (coriander, cumin, cinnamon, turmeric, cayenne, salt and pepper). Saute until fragrant, about 1 minute.
Add the crushed tomatoes, stir to combine, and cook for 1 minute. Now stir in the broth, potatoes, sweet potatoes and lemon juice. Cover and bring to a light boil over high heat. Reduce the heat and continue to cook at a low simmer, partially covered, until the potatoes are tender, about 35-40 minutes.
Stir in the coconut milk and chickpeas. Simmer until heated through, then add the spinach and cook for another 1-2 minutes until wilted.
Serve into bowls with rice and garnish with fresh cilantro. Enjoy!
Notes
Since there are quite a few spices in this recipe, I like to mix the dried spices together in a small bowl before I get started. I find this makes the cooking process much easier.
I buy organic coconut milk, which sometimes has a higher cream content then other times. On rare occasions the cream can look a little bit curdled. In my experience this doesn’t affect the flavor at all, however you may notice tiny flecks of white coconut cream in the sauce.
I like to serve this recipe with whole grain basmati rice. It’s simple to prepare — and perfect every time! All you need to do is put the rice in a pot of water (it’s cooked in lots of water just like potatoes), stir, then cover and turn the heat to low and simmer it for 25 minutes, then drain in a colander and allow it to stand for 5 minutes before fluffing with a fork. Easy, peasy and there is plenty of time to prepare the rice while the curry is cooking.