Vegan Sweet Potato Chickpea and Spinach Coconut Curry from the Oh She Glows Cookbook! Made with coconut milk, fresh spices and veggies!
Did you hear that? That was me squealing over this sweet potato and chickpea curry recipe from the one and only Angela Liddon from Oh She Glows. You are all some lucky readers because this is the 3rd cookbook giveaway I’ve held in about the past month. I think pretty much anybody with a pulse knows Angela’s blog. If not, today is your lucky day and the chance to win her 2nd newest cookbook, Oh She Glows Every Day!
And the crowd goes wild…..
SWEET POTATO AND CHICKPEA CURRY FROM THE OH SHE GLOWS COOKBOOK
Oh She Glows was one of the very first websites I discovered when I first went vegan almost 4 years ago. I didn’t follow any blogs back then, didn’t make any recipes, I just did my own thing in my kitchen. But somehow I found her and each recipe I’ve made has been so delicious. Her 1st cookbook was also one of the few vegan cookbooks I’ve ever purchased myself. I was super excited to get her 2nd one. When I received her email asking me if I’d review it, I naturally said (screamed) yes!
Her latest cookbook features over 100 easy and quick vegan recipes. I cannot wait to make my way through the book. The layout is bright and beautiful and clean. Simple and clean design to go along with the recipes. I especially loved all the personal family photos she shares in her book. It gives such a beautiful, personal connection to the reader. It is jam-packed with 9 chapters, including Smoothies, Breakfast, Snacks, Salads, Sides & Soups, Entrees, Cookies and Bars, Desserts, Homemade Staples and The Oh She Glows Pantry. I love, love that she has 2 dessert sections. It’s a known fact that I love to create desserts more than anything else and I know I would need a large section dedicated to just desserts as well. I was dribbling with drool looking at all of the desserts.
I LOVE VEGAN CURRY RECIPES
For this post, due to my curry addiction, I naturally chose this curry recipe from the book. No surprise there, haha! This Sweet Potato, Chickpea and Spinach Coconut Curry was so delicious and comforting, just as a curry should be. I loved the addition of the spinach. I did add a little bit of coconut sugar towards the end to really hit those spicy notes. I like a little sweetness to spices. It was really delicious and I know I will make it often. It was also really easy to make. She has listed that it serves 6, but I could have eaten the whole thing in 2 servings….not that I did that or anything…hahaha!
The spices are prominent and the colors are so vibrant for this dish, it was just so comforting.
Finish off the curry with a big squeeze of fresh lime juice. This really brings out all of the flavors, as it balances out the heat and makes it more complex and delicious. Don’t skip it!
OTHER VEGAN CURRY RECIPES TO TRY:
- Easy Vegan Quick Curry
- Sweet Potato and White Bean Curry Soup (my fave!)
- Easy 1 Pot Creamy Curry Rice Soup
- Lazy Red Lentil Curry Soup
- Vegan Cauliflower Curry Soup
- Thai Green Sweet Potato Curry
- Curry Chickpea Sandwiches
- Curried Jamaican Stew
Please note: this recipe is not mine, it is Angela’s from the Oh She Glows Cookbook, so I don’t want anybody confused as to why there is a tiny amount of oil listed. This was brought up in the last cookbook giveaway I did. Please understand, I do not use oil in my own recipes and as noted below, I just cooked in broth instead of the oil and it worked perfectly, so there you go! Easy peasy.
Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photographs copyright © 2016 by Ashley McLaughlin.
Order your very own copy here!
Sweet Potato, Chickpea and Spinach Coconut Curry
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
- 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.
- Add the 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 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.
- Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
- 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.
THANK YOU SO MUCH for sharing this recipe!! I’ve been looking for a not so fatty curry recipe for FOREVER and this is my new go-to recipe!! I didn’t have cumin seeds, so I just sautéed the onion in water with a little salt and a tablespoon of cumin powder in the first step. Otherwise, I followed the recipe exactly and served it over basmati rice. Definitely going into our rotation!!
Hi, has anyone tried this recipe in a slow cooker?
Not that I’m aware of!
This vegan sweet potato, chickpea and spinach curry is delicious.. this is on my favourites
This is my favourite vegan go-to meal. So easy and quick to prepare. I cook this in big batches and freeze it for my son, who is vegan, to take as lunch for work. Thank you for this treasure.
Fabulous! Made a double batch and as I’m cleaning the kitchen well after dinner I’m still nibbling on it. Added fish sauce and plenty of extra heat. Wonderful sweetness from the sweet potatoes. Sticks with you. Will be adding to regular repertoire.
Amazing! So so tasty! My new cold evening go to!
So delicious! Originally made this recipe from this blog, but found it needed salt. Then I came across the original recipe in my Oh She Glows cookbook, and it does call for salt, even though it’s missing in this blog post version.
No, it’s not missing, it’s listed on step 4. This was printed right off of the copy of the book version.
I tried this last night and liked it a lot. Filling and satisfying. I just wish it had nutrition info. For prople who work out and trying to teach certain numbers of protien. Yumm
This is not just recipe, it’s from Angela’s cookbook as noted in the post and she doesn’t provide nutrition info on her recipes. You are welcome to plug the ingredients into an online nutrition calculator. There’s are lots of them!
Love this recipe! Could you please send me the nutritional values?
See the comment right above, I just responded to another with the same!
Excellent! Definitely a “keeper”! Great flavour and good notes on how to accomplish the great end result! Thanks bunches!
Leapin’ Lea
Thoroughly enjoy this recipe. One of my go to because it’s nutritious, quick and easy; tops in flavor too.
So glad you loved it!
Such a lovely recipe! I use all fresh ingredients instead of canned beans and tomatoes, and doubles the quantity of Spinach. We make it every other week.
First time making a curry dish as I’ve recently gave up meats in the month of May, it was so delicious, thank you!
This was truly delicious! I had leftover chickpeas I made from dry in the instant pot and diced up some leftover cooked sweet potato I had in the fridge. I did not have low-fat coconut milk, I used a full fat I had in the cupboard and cut back on the red pepper but upped the cumin, which I love. Served over brown rice and made enough to eat for lunch for several days. LOVE IT ? Will definitely make this again. ?
Do you think this will be as delicious if i substituted the chickpeas with black turtle beans?
I’ve never heard of those beans, so I’m not sure!