Coconut Veggie Curry (Print Version)
# Ingredients:
01 -
4 teaspoons (20ml) of virgin coconut oil, or water if you prefer.
02 -
1 tablespoon (15ml) cumin seeds.
03 -
1 medium onion, finely chopped (around 2 cups/500ml).
04 -
3 big garlic cloves, minced.
05 -
4 teaspoons (20ml) freshly grated ginger.
06 -
1 teaspoon (5ml) ground turmeric powder.
07 -
1 teaspoon (5ml) ground coriander seeds.
08 -
A pinch of red pepper flakes, or more if you like heat.
09 -
1 medium-large sweet potato, peeled and diced into 1/4- to 1/2-inch pieces (about 3 cups/750ml).
10 -
1 can (14-ounce/398ml) chickpeas, drained and rinsed, or 1 1/2 cups (375ml) of cooked chickpeas.
11 -
1 can (14-ounce/398ml) diced tomatoes, including the juices.
12 -
1 can (14-ounce/400ml) of light coconut milk.
13 -
One 5-ounce (142g) package of fresh baby spinach.
14 -
Freshly cracked black pepper, as much as you like.
# Instructions:
01 -
Heat up your pan on medium and add coconut oil (or water). Toss in the cumin seeds, letting them pop for a few seconds. Stir in your chopped onion and cook gently until they're soft, but not browned.
02 -
Add minced garlic and grated ginger, stirring for about a minute so they smell amazing. Sprinkle in turmeric, ground coriander, and the red pepper flakes. Mix everything up well.
03 -
Add the diced sweet potatoes, chickpeas, and canned tomatoes along with their juices. Give it a stir, cover, and let it simmer on medium heat for 20–30 minutes until the sweet potato cubes are tender when poked with a fork.
04 -
For a thicker sauce, mash about one-third of the mixture right in the pot using a potato masher.
05 -
Pour in the coconut milk and stir until it blends through. Toss in the baby spinach and cook just until the greens are wilted and tender.
06 -
Taste and sprinkle in some salt and black pepper as needed. Plate it over your choice of cooked basmati rice, quinoa, millet, or sorghum. Top it off with chopped cilantro, a handful of shredded coconut flakes, and a squeeze of lime juice if you'd like.
# Notes:
01 -
Adding a pinch of coconut sugar at the end can tone down the spiciness and add just a hint of sweetness.
02 -
A squeeze of fresh lime adds zip and balances the spice perfectly right before serving.
03 -
Keep leftovers in a sealed container in the fridge for 4–5 days, or freeze for up to a month.