I have discovered that if you have a can of coconut milk and ANYTHING else in your kitchen – you can create a meal.
Part of my weekend always involves cooking a big batch of something to have for the week of lunches ahead. In the spring, fall and winter I find this practice pretty easy, but in the summer, with weekends so often filled to the brim with visiting friends or spending time outside by the pool or the lake, I find it much harder to ensure that this gets done.
Last weekend I found myself on Sunday night, grossly unprepared to make anything for the week ahead. I searched my cupboards in a panic fearing that I’d spend the whole week eating nothing but lettuce and hummus.
When I discovered a lovely little can of coconut milk in the back of my pantry and one happy sweet potato on my kitchen counter, I knew I was saved. Here’s what I came up with:
Sweet Potato Coconut Curry
Prep Time: 10 min
Cook Time: 20 min
Keywords: entree dairy-free gluten-free grain-free nut-free soy-free vegan vegetarian sweet potato chickpeas Indian
Ingredients (serves 4-6)
- 1 tbsp extra virgin olive oil
- 1/2 onion, diced
- 1 inch fresh ginger, minced
- 1 large sweet potato, diced into large chunks
- 1 can full fat coconut milk
- 1 can chickpeas, drained and rinsed
- 1 tsp ground turmeric
- 1/s tsp ground cumin
- 1/8 – 1/4 tsp cayenne (depending on your taste)
- 1 tsp coconut sugar (brown sugar would work too)
- 1/2 tsp sea salt
- 1 cup fresh spinach, roughly chopped
Instructions
In a medium pot heat the oil
Add the onions and ginger to the pot and cook for 2-3 min until soft
Add the sweet potato and cook for another 2-3 min
Add the turmeric, cumin, coconut sugar, cayenne and salt. Stir well and cook for another 1-2 min
Add the coconut milk and chickpeas, stir well and cook for another few minutes until the sweet potato chunks are soft when you pierce them with a fork.
Turn off the heat and add the chopped spinach, stir well until it wilts.
Serve on its own or on a bed of brown rice, quinoa or millet.