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.
5* so good every time, good to freeze too. Yum a regular at our home
I LOVE this recipe! Me and my friends basically have it every gathering. Thanks for sharing!
Do you know if this could be cooked via slow cooker please? Thanks in advance!
Hi Laura! I don’t own a crockpot so I am really not sure, sorry about that!
Id love a swap for coconut milk as my child is allergic.
I would try homemade (not storebought it’s too watery) cashew milk as it is really creamy like coconut milk. Can you child have cashew milk?
The name with chickpeas and spinach, coconut and curry but no mentiion of curry in the ingredients .
But a good recipe 👍🏻
A curry is a combo of ingredients and spices, it doesn’t have to have actual curry powder or paste in it to be a curry.
I shared the recipe with 4 friends before I even finished eating my first bowl! This makes my taste buds dance :)))
My only subs were, ground cumin & ginger and pre-diced garlic as I didn’t have on hand exactly as called for. This will be on repeat!!
Made this. As a Christmas present for my daughter whose family follow a pescatarian diet. They loved it. I’m happy making it as long as I can give it away😂
Made this tonight and it was delicious. Used fresh Thai Basil from the garden as a garnish. Thank you.
I love this recipe. it’s one of my favourite winter dishes. Real comfort food, so tasty.
We loved this curry, delicious, flavorful and pungent. Wonderful vegetarian dinner. I doubled recipe with a lb of baby spinach.used regular coconut milk. Served over basmati rice. After sautéing in pressure cooker(pc), cooked for 10 minutes with quick release and added spinach for a couple of minutes. Will definitely make again.
This has been a favourite go-to recipe in our family since we bought the Oh She Glows recipe book several years ago.
We garnish with ribbon coconut whenever possible.
Delish!!! Really tasty and filling, we used brown rice instead of basmati.
Will definitely be making this again.
Thanks
Seriously DELICIOUS recipe! Very easy to make and the kids loved it! Thank you so much!
Delicious! Thank you for the recipe!
loved how easy this recipe was but i’ll definitely add much more spice next time around, I followed the recipe exactly and felt it was a little plain. I advise to season liberally;)
Great tasty recipe with good sauce consistency ideal for nan breads. Doubled quantity will make 3 meals for 3 od us. Will make this again
This is my 1st vegan curry as I’m starting vegan Gary for the 1st time & it is amazing
Didn’t miss diary or meat
This was SO GOOD! I added red bell pepper, a couple of carrots, curry powder, garam masala, and at least a teaspoon of salt to mine. The lime juice with the sweet vegetables really makes this ZING!
This recipe is a regular staple for me. I absolutely love the intense flavours and mild heat. A great alternative meat-free meal. Tastes even better the next day!
So easy and quick to make and delicious ❣️I make this quite often
Fantastic. I used what I had – fresh tomatoes instead of canned, red lentils instead of chickpeas, and the dark green tops of a fresh bunch of celery instead of spinach.
Made this tonight and was very pleased with the curry , we will definitely make it again.
Made this today, quick easy and not many ingredients. I used frozen spinach because that’s all I had. I might add mushrooms too next time i make it. It’s quick and easy done in no time. I’m not a vegan but I like this curry so will make it again. Thank you for the recipe 😘
I do not have cumin seeds. Can you suggest how much ground cumin I use?
I used 1 tsp and it worked great
I like a curry – my go to is a Goan…
This is also delicious. …and if you have it – Add the handful of curry leaves and extra chilli flakes. This dish also really benefits with a seasoning of salt. Certainly a curry that POPS with flavour!
I made this last night for a vegan friend. It was a great hit. Next time I will add more heat but that is my taste. I am not vegan but will cook this on a regular basis now. Also in the current climate of all our bills going up it does not cost a lots to make and makes enough for a couple of meals. Win win all the way round. Thank you. From UK.