Sweet Potato, Chickpea and Spinach Coconut Curry

Did you hear that? That was me squealing over this recipe from the one and only Angela Liddon from Oh She Glows. You are all some lucky readers because this is the 3rd cookbook giveaway I've held in about the past month. I think pretty much anybody with a pulse knows Angela's blog. If not, today is your lucky day and the chance to win her 2nd newest cookbook, Oh She Glows Every Day! 

Oh She Glows was one of the very first websites I discovered when I first went vegan almost 4 years ago. I didn't follow any blogs back then, didn't make any recipes, I just did my own thing in my kitchen. But somehow I found her and each recipe I've made has been so delicious. Her 1st cookbook was also one of the few vegan cookbooks I've ever purchased myself. I was super excited to get her 2nd one. When I received her email asking me if I'd review it, I naturally said (screamed) yes!

Her latest cookbook features over 100 easy and quick vegan recipes. I cannot wait to make my way through the book. The layout is bright and beautiful and clean. Simple and clean design to go along with the recipes. I especially loved all the personal family photos she shares in her book. It gives such a beautiful, personal connection to the reader. It is jam-packed with 9 chapters, including Smoothies, Breakfast, Snacks, Salads, Sides & Soups, Entrees, Cookies and Bars, Desserts, Homemade Staples and The Oh She Glows Pantry. I love, love that she has 2 dessert sections. It's a known fact that I love to create desserts more than anything else and I know I would need a large section dedicated to just desserts as well. I was dribbling with drool looking at all of the desserts.

INGREDIENTS

• 4 teaspoons (20 mL) virgin coconut oil (I did not use the oil in her recipe, I subbed with 2 tablespoons broth instead and added a little bit as needed)
• 1 tablespoon (15 mL) cumin seeds
• 1 medium onion, finely chopped (about 2 cups/500 mL)
• 3/4 to 1 teaspoon (4 to 5 mL) fine sea salt, to taste, plus a pinch
• 3 large cloves garlic, minced
• 4 teaspoons (20 mL) grated fresh ginger
• 1 teaspoon (5 mL) ground turmeric
• 1 teaspoon (5 mL) ground coriander
• 1/4 teaspoon (1 mL) red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch (5 mm to 1 cm) dice (about 3 cups/750 mL)
• 1 (14-ounce/398 mL) can chickpeas, drained and rinsed, or 1 1/2 cups (375 mL) cooked chickpeas
• 1 (14-ounce/398 mL) can diced tomatoes, with juices
• 1 (14-ounce/400 mL) can light coconut milk
• 1 (5-ounce/142 g) package baby spinach
• Freshly ground black pepper

For serving

• Cooked basmati rice, quinoa, millet, or sorghum
• Chopped fresh cilantro leaves
• Unsweetened shredded or large-flake coconut
• Lime wedges (optional)

INSTRUCTIONS

1. In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
2. Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
3. .........................................

for full instruction please see : thevegan8.com

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