Sweet Potato, Chickpea and Spinach Coconut Curry #potato #coconut #vegan #chickpea #healthy

Veggie lover Sweet Potato Chickpea and Spinach Coconut Curry from the Oh She Glows Cookbook! Made with coconut milk, new flavors and veggies!

Did you hear that? That was me screeching over this sweet potato and chickpea curry formula from the unrivaled Angela Liddon from Oh She Glows. You are altogether some fortunate perusers since this is the third cookbook giveaway I've held in about the previous month. I think practically anyone with a heartbeat knows Angela's blog. If not, today is your day of reckoning and the opportunity to win her second most up to date cookbook, Oh She Glows Every Day!

Her most recent cookbook includes more than 100 simple and snappy vegetarian plans. I can't hang tight to clear my path through the book. The format is brilliant and delightful and clean. Basic and clean plan to oblige the plans. I particularly adored all the individual family photographs she partakes in her book. It gives such a wonderful, individual association with the peruser. It is jam-stuffed with 9 parts, including Smoothies, Breakfast, Snacks, Salads, Sides and Soups, Entrees, Cookies and Bars, Desserts, Homemade Staples and The Oh She Glows Pantry. I adore, love that she has 2 pastry segments. I want to make treats more than everything else and I realize I would require an enormous segment devoted to only pastries also. I was spilling with slobber taking a gander at all of the treats.

Also try our recipe : Vegan Sweet Potato Buddha Bowls with Almond Butter Dressing #vegan #potato #vegetables #breakfast #food

Ingredients :

• 4 teaspoons (20ml) virgin coconut oil (I just used water instead)
• 1 tablespoon (15ml) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 ml)
• 3 large cloves garlic, minced
• 4 teaspoons (20ml) grated fresh ginger
• 1 teaspoon (5ml) ground turmeric
• 1 teaspoon (5ml) ground coriander
• 1/4 teaspoon red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled & cut into 1/4-to 1/2 inch dice (about 3 cups/750ml)
• 1 (14-ounce/398ml) can chickpeas, drained & rinsed, or 1 1/2 cups (375ml) cooked chickpeas
• 1 (14-ounce/398ml) can diced tomatoes, with juices
• 1 (14-ounce/400ml) can light coconut milk
• 1 (5-ounce/142g) package baby spinach
• freshly ground black pepper

FOR SERVING

• cooked basmati rice, quinoa, millet, or sorghum
• chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)

Instructions :

1. In a large saucepan, heat the oil over medium heat. NOTE: I used water instead, did not use oil. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a 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 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and saute for a couple of minutes, until the garlic softens.
3. Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork-tender. At the point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
4. Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
5. Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.

Source : bit.ly/31tS52U

Read more our recipe : APPLE CINNAMON CREPES #vegan #glutenfree #apple #vegetables #breakfast