Good Evening Blogging Family,

I just wanted to give my review of a really versatile curry I made from  Angela Liddon’s cookbook Oh She Glows Everyday. Sweet potatoes, chickpeas, spinach, spices and coconut milk make up the base of this dish. I used curry powder and ground cumin that I had on hand and have included my version below. I really liked how it turned out. A lot of Angela’s recipes are fun to try but take a lot of time to make. This one was pretty much a one-pot wonder that I’ll continue to make during these cold winter months. While it was cooking, my test tasters snacked on roasted pistachios and mandarin oranges. I served it with basmati rice, however quinoa would be yummy too. Bon appetite!

Chickpea Sweet Potato & Spinach Curry

Yield: 6 servings         Prep Time: 25 minutes         Cook Time: 25 minutes

Ingredients:
4 teaspoons extra virgin olive oil
1 medium sweet onion (or half of a large sweet onion)
1 teaspoon fine sea salt
3 large cloves garlic
4 teaspoons grated fresh ginger
1 teaspoon ground coriander
1 teaspoon ground curry powder
1 teaspoon ground coriander
1/4 teaspoon red pepper flakes (optional)
1 large sweet potato, diced
1 (14-ounce/398 ml) can chickpeas
1 (14-ounce/398 mL) can diced tomatoes
1 (14-ounce/400 mL) can light coconut milk
1 (5-ounce/142 g) package baby spinach
Freshly ground black pepper

Directions:

1. Saute the onion in extra virgin olive oil until transparent. Add garlic and ginger and cook for 1 minute more. Add spices and salt. Stir until fragrant.

2. Add the diced  tomatoes, diced sweet potatoes, and chickpeas to the pot. Stir on medium/high heat until everything is fully mixed.

3. Turn down the stove and stir in the coconut milk. Cook on simmer (low) continuing to occasionally stir for 10 minutes or until ready to serve. Lay a bed of spinach in your bowl. Top with stew to wilt. Garnish with freshly chopped cilantro and lemon or lime wedges.

4. Serve with rice or quinoa and enjoy!