1
medium/large sweet potato, peeled and cut into ¼ to ½ inch dice (about 3
cups)
1
(14-oz/398 ml) can chickpeas, drained and rinsed, or 1½ cups cooked
chickpeas
1
(14-oz/398 ml) can diced tomatoes, with juices
1
(14-oz/400 ml) can light coconut milk (I used regular)
1
5-oz/142 g. packaged baby spinach
Freshly
ground black pepper
For serving
Cooked
basmati rice, quinoa, millet or sorghum (I used brown basmati rice)
Chopped
fresh cilantro leaves
Unsweetened
shredded or large-flake coconut (I used sliced almonds, toasted)
Lime
wedges
INSTRUCTIONS
In a
large saucepan, heat the oil over medium heat. 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 sauté 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 this point, 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 (I topped
mine with toasted almonds). 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.
