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.
Oh my goodness, this is delicious. I just made it and am eating now, yummy. I did mash about 1/3 of it, as suggested, and added more salt and pepper to that mixture before adding it back in. This will definitely go in my arsenal of go to meals.
This is an absolute go-to for me, especially when I can’t be doing with meat. The fact that it’s vegan is a game changer too, as it means I can put on a really delicious meal for my veggie friends.
Absolutely amazing!! And easy to make as well. Good tip on preparing everything before starting!
Love how tasty and easy this recipe is!!
I cooked it for longer (extra 15 mins) as chickpeas were not done and added a bit of peanut butter… this just made it extra creamy and surreal!
One of my favourites!!!
The recipe calls for cooked chickpeas. You must have used dried chickpeas?
No, canned were used. Some cans of chickpeas are quite hard, so I find they need extra time cooking.
I absolutely love this recipe! Can the leftovers be successfully frozen and reheated?
Never tried it but I don’t see why not!
I was introduced to this recipe over a year and a half ago and have been making it consistently every since! SO GOOD. Got to admit, I didn’t even think I liked curry until a friend made it, paired with naan bread. Now I often add an extra can of tomatoes and let it sit on the stove for 1-2 hours depending on my timeline – really enhances the flavors. I also like to make sure to prep everything (including the portioned out seasoning) to make for a smoother cooking process. Leftovers for this are so perfect and allows the flavors to meld together even more. Super easy to double or triple for extra leftovers or for a bigger group.
Literally can’t say enough good things about this – just try it!
Absolutely delicious. Made just like the recipe my daughters loved it
Will definitely be making this at least once a week
Yay!!
Loved this curry! Love chickpeas and sweet potatoes and it’s has just the right sweetness and spice. I made it for dinner last night and had leftovers for breakfast this morning with a fried egg on top. Delicious both ways. Adding this to our regular lineup!
I made this tonight as is, more or less. Didn’t have cumin seeds so I put some ground cumin on the onions as they sauteed (no oil: vegetable stock instead). Served it over coconut rice. Delicious! Now part of my regular rotation.
Amazing recipe! I used coconut cream instead of milk to make it creamy and I also added kale, eggplant and a teaspoon of curry powder.
I made this for dinner tonight. Added a couple of carrots and some celery which needed using up. I also used kale instead of spinach. I chopped it small and added shortly after the sweet potato etc. it was delicious. Hubby loved it too. Thanks for sharing.
Has this already been said? Adding black pepper helps the absorption of curcumin, which is in the turmeric. It’s amazing for inflammation (and probably a host of other health issues). Nice recipe! 🙂
Fantastic recipe! My 3 year old ate with excitement and my ultra picky (so far) 12 month old even tried some. So easy and delicious.
Despite being a committed meat eaters, we really enjoyed it. This was easy to put together and so satisfying! I doubled the spinach. Will be part of our regular recipe rotation.
I’ve made this recipe twice already and it’s quickly becoming a vegetarian favorite in our house! First time i used frozen whole spinach leaves and second time used regular fresh spinach, not baby spinach. Turned out great with either Also doubled the red chili flakes I think that balances really well with the sweetness of the coconut milk.
All in all, delicious and a very wholesome meal!
Can I make this with potatoes instead of sweet potatoes?
I personally do not think regular potatoes will taste nearly as good in this because the sweetness from the sweet potatoes balances out the curry flavors very well. So, I’d keep that in mind if you try it with regular potatoes.
Hi, my curry turned out way too creamy compared to yours. And I followed the recipe exactly as it is.
Any suggestions?
Hi Emilia, I don’t understand what you mean by too creamy. The curry is supposed to be creamy, like it’s in the photos. This isn’t my recipe, but from Angela’s cookbook as noted and shared above in the post. I’m not sure what to tell you since all I did was follow the exact recipe as written above from her book and it turned out perfectly for me! It’s hard for me to say why yours is different without being there. Something measured off or cooked too fast or high of a heat??
i suppose the sweet potatoes and chickpea that you got (both being fat protein rich ) along with the thicker coconut milk may have given out a more creamy texture. try reducing the coconut milk to half your quantity and add some water for other half.
I made this and it’s super tasty! Even my girlfriend, for whom we joke that steamed water is too spicy for her, and she loved it. Thanks for the recipe.
This curry is delicious! I didn’t have any lime but will get some for the next time I have a portion. I got 4 portions out of the batch and have two in the freezer for a later date.
Thank you for this delicious recipe!
Is there any nutritional info for this please ?
Hi India, since this recipe is from the Oh She Glows book as noted in the post, it’s not my recipe so there is no nutritional info. You can plug in the ingredients into a nutrition calculator online like caloriecount.com or myftinesspal or something like that if you like.
My daughter doesn’t like chickpeas and neither my son or daughter are fans of sweet potato (or as we call it in New Zealand, Kumera) or spinach but I decided to try it anyway. I didn’t use coconut oil but I did use olive oil. I otherwise stuck to the recipe. Also, I didn’t have any lime but used lemon which was nice. My daughter said 9.8/10 (because of the chickpeas) and my son said 10/10. Hubby grunted as he scoffed it. I think this will be a regular for our family (who aren’t vegetarian but wanted a non-meat dish for Good Friday). Thank you.
Loved this, made it exactly as listed (no oil) and added raw cashews as a condiment at the table. I love curry and like another commenter, I too questioned where it was in the ingredient list. I didn’t know it was in the blend, glad I read all the comments! -you might point that out in the intro? I served it with Millet from my IntantPot, amazing-even if I didn’t have lime I had everything else on hand. The greens add such a beautiful look to the dish, wish I took a picture first. New favorite
Looks great – does it freeze well?
I’ve never tried freezing it so I really don’t know.
It doesn’t look as pretty after you freeze it but it freezes well and taste great.
I used arugula & spinach. And stored in quart size freezer bags for quick defrosting
Great dish, really. I used normal potatoes, and added lemon rind and peanut/cashew butter in the spice mix, as well as the juice of one lemon during cooking. I also added 50% more spinach, and garnished with crushed, toasted, unsalted peanuts and chopped parsley. I was trying to emulate a Thai massaman curry but without having the ingedients. It came out just great, absolutely going to make this time and time again.
I have never had any issue freezing – have even heated from frozen in a pinch and was still delicious.
I’ve been making this dish for over a year now and never change a thing because it’s so good just as is. But I’m out of spinach today and was wondering if anyone has ever tried it with kale? Didn’t see anything in the reviews…
So glad to hear it! I think kale would be good too, but it is more fibrous so will take a bit longer to cook.
I made it yesterday with Power Green blend….baby chard, kale, spinach–can’t go wrong with baby greens, always tender.
This coconut curry recipe looks so good and I just love spinach so this is sure to be a winner at my house. Thanks!