Sweet Pot & Chickpea Curry
4 tsp virgin coconut oil
1 tbsp cumin seeds
1 medium onion, finely chopped
1 tsp finely chopped sea salt
3 cloves garlic
4 tsp grated ginger
1 tsp ground turmeric
1 tsp ground coriander
¼ tsp red pepper flakes
1 large sweet potato, diced
1 can chickpeas
1 can diced tomatoes with juice
1 can light coconut milk
1 package of baby spinach
Freshly ground pepper
1.5 cups of quinoa or basmati rice
Cilantro, shredded coconut and lime wedges optional
In a large saucepan, heat the oil over medium heat and add cumin seeds - toast for 1 minute.
Add in onion and season with a pinch of sea salt. Cook 3-5 minutes.
Add garlic, ginger, turmeric, coriander and red pepper flakes. Stir and saute for 2 minutes.
Add the sweet potatoes, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover & simmer over medium heat for 20-30 minutes.
Option: you can mash 1/3 of the mix to give it a nicer texture.
Stir in the spinach and cook until wilted. Season with salt & black pepper to taste.
Serve on a bed of cooked grains (such as quinoa or basmati rice), garnish with cilantro, shredded coconut and lime wedges.
Serves 6 people.