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Sweet Potato, Chickpea, & Spinach Coconut Curry

Here we are in the first week of the new year and if you’ve found your way to this blog you’re likely scouring the internet for cozy and nourishing food inspiration. This recipe is from the new Oh She Glows Every Day cookbook, so you know it's packed with all kinds of good-for-you ingredients.

I really enjoyed how creamy and flavourful this dish is. It's the kind of cozy winter dish one would hope for in the new year; something to warm you up, nourish your body, and satisfy your longing for something more on the comforting side.

Have you ever tried sorghum? That's what those little balls in the picture are. Last summer I met a farmer at the Westboro Farmers Market who sold me a mason jar of sorghum and I'm just now getting around to trying it out. Turns out that I love it! It's easy to make and has an excellent chewy texture.

The trick to this recipe going smoothly is that it's best if you have all the ingredients chopped and ready to go before starting as it can move pretty quickly.

Sweet Potato, Chickpea, & spinach Coconut Curry

4 tsp virgin coconut oil

1 Tbsp cumin seeds

1 medium onion, finely chopped

¾ tsp fine sea salt, plus a pinch

3 large garlic cloves, minced

4 tsp grated fresh ginger

1 tsp ground turmeric

1 tsp ground coriander

¼ tsp red pepper flakes, optional

1 medium/large sweet potato, peels and cut into ¼=1/2 inch chunks (about 3 cups)

1 can chickpeas, drained and rinsed (14oz/398ml) or 1 ½ cups cooked chickpeas

1 can diced tomatoes (14oz/398ml)

1 can light coconut milk (14oz/400ml)

1 5oz/142gr package of baby spinach

Freshly ground pepper

Cilantro and lime wedges for serving

Cooked grains of your choice – rice, quinoa, millet, or sorghum

In a large sauce pan, heat 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 1 minute, until fragrant and lightly darkened in color – be careful not to burn them! Immediately stir in the onion, season with a pinch of salt, and cook for 3-5 minutes, or until the onion is soft and translucent. Turning the burner down slightly if it’s scorching the onion.

Add garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.

Add the sweet potato, chickpeas tomatoes with their juices, and coconut milk. Stir to combine, cover and simmer over medium heat for 20-30 minutes, until the potatoes are fork-tender. At this point, mash about 1/3 of the mixture with a potato masher, to help the sauce thicken.

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

Serve on a bed of cooked grains, garnish with cilantro and lime wedges.

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