This curry recipe from Angela Liddon's second cookbook
Oh She Glows Every Day, is just divine! From Angela: The coconut milk brings it all together, mellowing and integrating the spices while adding a light sweetness that pairs wonderfully with the sweet potato. It’s the perfect cozy food! This is a thick, stew-like curry—not runny or soupy. It’s the kind you’ll love to scoop up with a hunk of bread. 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 at different stages.) This helps you avoid burning the spices. I also recommend chopping the sweet potatoes very small (1/4- to 1/2-inch/5 mm to 1 cm pieces); they will cook much faster this way. I’m all about getting food into our bellies as fast as humanly possible.
4 teaspoons (20 mL) virgin coconut oil
1 tablespoon (15 mL) cumin seeds
1 medium onion, finely chopped (about 2 cups/500 mL)
3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
3 large cloves garlic, minced
4 teaspoons (20 mL) grated fresh ginger
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground coriander
1/4 teaspoon (1 mL) red pepper flakes, or to taste
1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
1 (14-ounce/398 mL) can diced tomatoes, with juices
1 (14-ounce/400 mL) light coconut milk
1 (5-ounce/142 g) package baby spinach
Freshly ground black pepper to taste
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