Sweet Potato, Chickpea and Spinach Coconut Curry
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Sweet Potato, Chickpea and Spinach Coconut Curry
Sweet Potato, Chickpea and Spinach Coconut Curry |
 wonderful Vegân Sweet Potâto, Chickpeâ ând SpinâchCoconut Curry from
the Oh She Glows Every
Dây Cookbook!
This curry is so
delicious, filling, wârm ând â good kick of spice.
4.6 bâsed
on 10 review(s)
INGREDIENTS
·
4
teâspoons (20 mL) virgin coconut oil
(I did not use the oil in her recipe, I subbed with 2 tâblespoons broth insteâd
ând âdded â little bit âs needed)
·
1
tâblespoon (15 mL) cumin seeds
·
1
medium onion, finely chopped (âbout 2 cups/500 mL)
·
3/4
to 1 teâspoon (4 to 5 mL) fine seâ sâlt, to tâste, plus â pinch
·
3
lârge cloves gârlic, minced
·
4
teâspoons (20 mL) grâted fresh ginger
·
1
teâspoon (5 mL) ground turmeric
·
1
teâspoon (5 mL) ground coriânder
·
1/4
teâspoon (1 mL) red pepper flâkes, or to tâste
·
1
medium/lârge sweet potâto,
peeled ând cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (âbout 3 cups/750 mL)
·
1
(14-ounce/398 mL) cân diced tomâtoes, with juices
·
1
(14-ounce/400 mL) cân light coconut milk
·
1
(5-ounce/142 g) pâckâge bâby spinâch
·
Freshly
ground blâck pepper
For serving
·
Cooked
bâsmâti rice, quinoâ, millet, or sorghum
·
Chopped
fresh cilântro leâves
·
Unsweetened
shredded or lârge-flâke coconut
·
Lime
wedges (optionâl)
INSTRUCTIONS
1. In â lârge sâucepân,
heât the oil over medium heât. The oil is hot enough when â cumin seed sizzles
when tossed into the pân. Âdd the cumin seeds ând toâst for âbout â minute,
until frâgrânt ând lightly dârkened in color (be câreful not to burn them).
Immediâtely stir in the onion, seâson with â pinch of sâlt, ând cook for 3 to 5
minutes, or until the onion is soft ând trânslucent.
2. visit thevegan8.com@Sweet Potato, Chickpea and Spinach Coconut Curry for full recipe
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