Sweet Potato, Chickpea and Spinach Coconut Curry

Vegan Sweet Potato Chickpea and Spinach Coconut Curry from the Oh She Glows Cookbook! Made with coconut milk, fresh spices and veggies!


  •     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


  •     cooked basmati rice, quinoa, millet, or sorghum
  •     chopped fresh cilantro, unsweetened shredded coconut flakes, lime wedges (optional)
For Full Instructions, You Can Go Here : https://thevegan8.com

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