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.
Wow I love it! Sweet potatoes took too long to cook so I cooked them on the microwave then put in the other ingredients , mashed some. I used fresh ginger as I always keep ginger in the freezer along with lemons and limes.
Very tasty, everyday comfort food that’s good for you! Loved this. Thanks for the tip about cooking with water instead of oil and also about mashing (1/3) part of it to thicken the sauce. It was very effective. I’ll be cooking this again!
I first saw this recipe a year ago and have been recommending it ever since! Tasty, filling, family-friendly meal! Use more sweet potato if, like me, you love chunks of it on your plate (you’re left with less chunks after squishing them to make the sauce thicker). Love love love!
I AM OBSESSED! I’ve been looking for a recipe for this flavor combo for a long time. It reminds me of my favorite side from an Amy’s frozen Indian meal. I didn’t realize that sweet potato was the key to the sweetness I was looking for! Genius!
This is a really good vegan curry but I have to add that although step 4 does say to add the salt and black pepper, only the pepper was mentioned in the ingredients list and this curry does need a fair amount of salt.
This is such a wonderful, comforting, flavorful, and AFFORDABLE recipe. I love it. I actually prefer it with blue corn tortilla chips – I know that sounds weird, but I tried it with rice, too, and the corn just gives it such a nice texture. Anyway, will continue to make it again and again.
I’m not a vegan but LOVE this recipe! Absolutely delicious. Thanks for sharing.
Delicious, flavors are subtle but work together well. Even better on day two. Loved it without rice or anything else-just on its own. Added some raw cauliflower in last 10 min for more texture. Will make again.
This is SO GOOD! I used 1 Tbsp ground cumin (just added with the onions, not in advance) and a box of frozen spinach that I dethawed and wrung out with a towel. Those were what I had on hand and it worked perfectly!
Love this recipe. So simple and tasty.
I add mushrooms too.
I’ve been making this for awhile now since I got this recipe. It’s one of my favorite dishes because it’s also vegan. The only thing I do differently is I use thick coconut milk instead of light. It makes it creamier and without a need of mashing anything. I also mix the sweet potatoes with regular potatoes so I get the best of both worlds. Thank you for this delicious addition to my table.
Great recipe! I will definitely make it again❤️
Really nice recipe that is easy and guaranteed to please.
Cant stop making it! Made it for lunch with friends on our getaway. All enjoyed
Love this recipe, we usually chop and bake the sweet potatoes in some salt and spices until just soft and then add them in half way through simmering at the end.
So yum! I pre cooked my sweet potato along with pumpkin and added them at the end. Yum!
I didn’t use chick peas – just didn’t feel like them. Used fresh Chilli from the garden and served it with fried brinjal (egg plant). Soaked slices of peeled brinjal in salt water, drained,then half cooked in microwave, coated with cornflour mixed with garam masala and fried in veggies oil. This complimented this
excellent curry.
That sounds like the most delicious side ever Heather!
We aren’t vegan/veggie but this has to be one of my all time favourite currys!! Gorgeous recipe and we didn’t even miss the meat!
We’re not vegetarian but this is a family favorite. This is part of our regular recipe rotation. I use ghee instead of oil to temper the spices.
Even my toddler likes it.
The recipe was easy to follow and cooked up fast with your recommendations to chop the sweet potatoes small. I added uncooked shrimp that had lime juice squeezed on them the last 5-10 minutes. It was service on Quinoa and topped with cilantro. The cilantro added flavor to the dish. It was not spicy so for family who wanted more heat they added more pepper flakes.
I as well as my niece plan to add this recipe to
our rotation of favorite dishes
Great recipe, cooked this today and will be cooking this again. I was a bit careful with the salt, so make sure to salt to taste before serving. We had a little mango chutney left over, and the sweetness really complemented this dish! After we ran out of chutney I missed some sweetness, so I think I’ll be trying an extra dash of something sweet next time I cook this.
I didn’t have enough coconut milk, so I also stirred in some peanut butter. Yum.
Made this for dinner tonight. This dish was super easy and came together pretty quickly. Good advice by the author to do all prep ahead of time rather than on the fly. I did not have coconut oil so used peanut oil. Tossed in a handful of curry leaves with the tomatoes and coconut milk to boost the flavor a bit, and because I had them on hand. Served with cilantro rice and a side of kale. Garnished with more cilantro and squeeze of lime. Everyone loved it, even the kiddos! Thank you!
Sorry but wasn’t very flavorful and did not have the curry taste, there was no curry in the ingredients.
Cindy, the combination of the spices is what makes it curry.
My go-to veggie curry recipe! I usually double the recipe and add alot more spice than is called for, but all the flavours are just so great.
We really liked this recipe. We don’t do cooked onions in our house due to some digestion issues, so I used shallots instead. I was going to use some frozen chard from last summer’s garden for the greens, but forgot to defrost it, so we ate it sans greens over brown rice with a squeeze of lime and a dollop of greek yogurt. Delicious! I will be making this again.