The Vegan 8

You are here: Home / Main Dishes / Gluten Free / Sweet Potato, Chickpea and Spinach Coconut Curry

Sweet Potato, Chickpea and Spinach Coconut Curry

Jump to Recipe Print Recipe

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

Reader Interactions

Comment and Rate This Recipe

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  2. Anna

    Wowzaaa! So much of delicious food!!! I’m not the biggest curry fan, but when it looks soooo good…I think I’m going to give it a try! Pinning it for sure! x

    Reply

  3. Claire

    I absolutely LOVE the Luxurious 7 veggie and “cheese” soup. We call it “green soup” here because we like to add lots of broccoli (and cauliflower too). That soup is a staple in the cold months!

    Reply

  4. Cadry

    Angela really outdid herself with this one! I loved her first cookbook so much, I didn’t think she’d be able to do even better on her second time around. But somehow, she did! I haven’t made this curry recipe yet, but I’ll have to add it to my list. By the way, I love that picture with the squeeze of lime. Great action shot!

    Reply

    • brandi.doming@yahoo.com

      Thank you so much Cadry! Love doing those action shots, but sometimes they sure take a lot of takes, lol! Yes, I agree, I am loving her new book as well!

      Reply

  6. Jenn

    I almost shared this recipe too…until I made the crackers and became obsessively addicted to those! 🙂 Love this book – so many quick and easy recipes!

    Reply

  7. JillM

    Although not a vegan, or even vegetarian, I am trying to move to a more plant-based diet and your website has been such a great help to me for that. I’ve only just come across Oh How She Glows so I’ve not tried out any of her recipes yet, but have pinned plenty to try 🙂

    Reply

  10. Vanessa

    How could I pick just one favorite? Many of her recipes are staples in my house. I love the luxurious tomato basil pasta (first cookbook), and the caesar salad with almond croutons (also from the first cookbook) is divine. I love the Butternut Squash Mac & Cheese from her blog, and many others.

    Reply

  12. Sam

    My favorite OSG recipe is hard to pin down because there are so many good ones, but I always come back to the Creamy Vegetable Curry! And the baked oatmeal. <3

    Reply