Despite the fact that it’s still 100 degrees in LA, I am beginning to get in a fall-inspired cooking mood, thus the inspiration for this warming curry. I like to keep a balanced diet with mostly plant-based protein, and the occasional animal protein like chicken, fish, or a rare steak. This is the perfect meatless meal that feels filling, satisfying, and indulgent. It’s jam-packed with veggies, nutrients, fall flavors, and a few surprise ingredients (hint: sundried tomatoes and coconut flakes).
The superfood superstar of this dish is the roasted sweet potato. Sweet potatoes have a lot to brag about in the health world. Not only are they naturally deliciously sweet, but they are loaded with vitamins such as A, B, and C. Not to mention, they are an excellent source of fiber, potassium, magnesium, and iron! Their rich orange color indicates that they are high in carotenoids. Carotenoids help strengthen our eyesight and boost our immunity to disease; they are powerful antioxidants that help ward off cancer and protect against the effects of aging! Should I go any further? I might add that they make for a delicious bowl 😉
- 2 teaspoons oil or ghee
- 1 small yellow onion
- 4 large cloves garlic, peeled and minced
- 1 tablespoon grated ginger, from a 3-inch piece
- ½ cup sun-dried tomatoes, chopped
- 1 large lemon, zested and juiced (about 2 tablespoons juice)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 pound baby spinach
- 1 (14-ounce) can coconut milk
- 1 teaspoon salt, or to taste
- 1 teaspoon ground ginger
- 1 large sweet potato
- Preheat the oven to 400 degrees F
- Place the sweet potato in the oven and cook for 45 minutes, or until cooked through
- Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat.
- Add the onion and cook for about 5 minutes, or until the onion is beginning to brown.
- Add the garlic, ginger, sun-dried tomatoes, lemon zest, and red pepper, if using. Cook for 3 minutes, stirring frequently.
- Add the chickpeas and cook over high heat for a few minutes.
- Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful.
- When all the spinach has been added, pour in the coconut milk, salt, ground ginger, and lemon juice.
- Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through.
- Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.
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