My favourite warming winter stew: sweet potato, chickpea, and spinach coconut curry

Adapted from Angela Liddon’s Oh She Glows Everyday

• 4 tbsp coconut oil

• 2 tbsp cumin seeds

• 2 medium onions, finely chopped

• 1 tsp fine sea salt, to taste

• 6 large cloves of garlic, minced

• 4 tsp powdered ginger

• 2 tsp ground turmeric

• 2 tsp ground coriander

• 1/4 tsp red pepper flakes 

• 2 medium/large sweet potatoes, peeled and cut into 1/2 inch cubes

• 2 (14 oz) cans chickpeas, drained and rinsed

• 1 (28 oz) can diced tomatoes, with juices

• 2 (14 oz) cans full fat coconut milk

• 1 (5 oz) package baby spinach

  
  

Method:

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and let them brown slightly for a few minutes, being careful not to burn them.

Stir in the onion, and cook until it's translucent. 

Add the garlic, ginger, turmeric, coriander and red pepper flakes and stir until the garlic softens.

Add in the sweet potatoes, chickpeas, tomatoes and coconut milk. Stir to combine, cover and simmer over medium heat for 20-30 mins, until the potatoes are fork tender.

At this point, take a potato masher and gently mash about 1/3 of the mixture to thicken the sauce. 

Stir in the spinach and allow to wilt. Season with salt and pepper to taste. 

Serve on a bed of cooked grains like brown rice or quinoa and garnish with lemon or lime. 

Enjoy!