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Sweet Potato, Chickpea and Spinach Coconut Curry

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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:

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!

Vegan Sweet Potato Chickpea and Spinach Coconut Curry in wooden bowl

Sweet Potato, Chickpea and Spinach Coconut Curry

Brandi Doming
Vegan Sweet Potato Chickpea and Spinach Coconut Curry from the Oh She Glows Cookbook! Made with coconut milk, fresh spices and veggies!
4.97 from 113 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dinner
Cuisine Indian
Yields 4 -6

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.

Notes

Because the recipe moves quickly once you've started, be sure to have the ingredients prepped and ready to toss into the pot as soon as they're called for. Keep them separate after prepping, as they are added as different stages. I also recommend chopping the sweet potatoes very small (1/4 -to 1/2 inch pieces); they will cook much faster this way. 
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan sweet potato curry, chickpea curry, coconut curry

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Comments

  4. Natalie | Feasting on Fruit

    Aha! So is this by chance the breakfast…I mean curry you were referring 😉 This looks so warm and cozy and deliciously saucy, I am not one bit surprised you chose this recipe to share. I’m not sure if lime juice to garnish is a common thing with curry-eating, but the thought of that flavor balance sounds lovely. I often want to buy cookbooks just to look through the photos for inspiration and styling ideas because they are usually really well done, and I have a feeling this one is one of those books. I love her style too!

    Reply

    • brandi.doming@yahoo.com

      Haha, no! I’ve only made her recipe this one time when I did the review and the pics above. The curry I’m referring to that I make constantly is my own recipe, this one: https://thevegan8.com/homemade-curry-spice-blend/

      Yes, I love her styling and love looking at cookbooks too, but the photos above are actually the ones I took, they aren’t from her book. 🙂 Her second book is a bit different than her first book, but there was another main photographer for it, so it has a more simplistic look, but really beautiful. I love the style of both books and this one seems to be just as amazing as her first one, which I love! Her first one is one of my favorite cookbooks!
      Yes, lime juice is actually very common for curries, it helps to balance out the intensity of the spices, while also bringing them out. I always put lime or lemon on my curry as well! So good!

      Reply

      • Kelly F

        Curry for breakfast?! Actually that sounds pretty good! 😋 I love your photos! I was noticing the little details like the coordinating apron and sprinkles of spices. 👍 I believe I’ll be making this recipe today. It looks so delicious and I have everything I need!

        Reply

        • brandi.doming@yahoo.com

          Oh, that is SO sweet of you, thank you so much! So glad you love my photos and I really appreciate you noticing the details because I put a lot of thought into how I’m going to approach each photo set and styling according to each dish, so thank you very much.
          And yes, I honestly am moving away from sweet things at breakfast time, I simply am craving savory, so curry is just all I want lately, haha. I ate this sauce for breakfast mixed with sweet potato chunks and zucchini, omg, so good!
          https://thevegan8.com/2016/04/15/spicy-red-pepper-curry-sauce-with-broccoli-and-rice/

          Reply

  6. Mel | avirtualvegan.com

    I can’t wait to take a peek at this book! I love her first one. The curry looks fabulous too and I love that she suggests a squirt of lime. I love to do that with my curries and chilis! Entering your giveaway now….. :O)

    Reply

  19. Kayla B

    Wow! I cannot wait to get her cookbook! I finally bought Dana’s (Minimalist’s Baker) cookbook a week ago and it was fantastic! My sweetie and I love snuggling up and flipping through vegan cookbooks. Maybe you will have one of your own soon Brandi. 🙂

    Reply

        • Kristina

          I can’t seem to leave a comment.
          Making the recipe and hadn’t bought the diced tomatoes it mentions in the directions.
          Noticed the ingredients have the tomatoes in with the coconut milk instead of as it’s own ingredient.

          Reply

          • brandi.doming@yahoo.com

            Oh wow, never realized that and nobody ever mentioned it before, so sorry about that! It is fixed and your comment definitely came through!

            Reply

        • Sarah

          Since finding this recipe a few weeks ago I’ve made double batches 3 times and frozen in portions…I’ve done this 3 times!! That’s a lot in a few weeks…and that’s cos I eat this nearly every day it is soooooo yummy!! Serving suggestion!! Grab a poppadom and spread on some mango chutney then the curry (and I also have tilda’s wild and basmati rice) then loads of lime, I use more lime every time I eat it!! Ty soooooo much I can’t rave enough about this 5* recipe xxx

          Reply

          • brandi.doming@yahoo.com

            She has listed in her book that the recipe serves 6, but I could have eaten the whole thing in 2 servings but I like really big portions. I would say more comfortably 3-4 but it can vary person to person.

            Reply

    • Paraskev

      Hello all,

      I would like to ask about the curry…there is no curry mentioned at the ingredients list, so is there any and if yes, what kind of curry and how much shall I add?

      Thank you 🙂

      Reply