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

by Sara Best

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.

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