Sweet Potato, Chickpea and Spinach Coconut Curry

Teaching Grade 3 means that you are always inundated with funny, quirky things that kids say. But every now and then, you get a kid who consistently knocks it out of the park on a regular basis. I am lucky enough to have a few of those this year….but one little girl in particular like to encourage me (and my student teacher) and feels like she really has some nuggets of wisdom to share with us.

One day, this little girl handed my student teacher a card she had made her at home.

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We looked at each other and laughed and laughed…clearly she felt like my student teacher was floundering a bit (which she wasn’t) and needed a little pick-me-up

Then came her advice page for my student teacher’s goodbye gift.

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You can’t make this stuff up….

And finally her gift to me this Christmas.

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Just the thing I needed to keep me going through the New Year!

This curry recipe is another great creation from the new Oh She Glows Everyday cookbook. I think after all the holiday indulging, these are the kinds of things we are going to need to eat more of…

Sweet Potato, Chickpea and Spinach Coconut Curry

Ingredients:

  • 4 tsp oil
  • 1 tbsp cumin seeds
  • 1 medium onion finely chopped
  • salt and pepper
  • 3 cloves of minced garlic
  • 4 tsp grated ginger
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes
  • 1 large sweet potato cubed
  • 1 can of chickpeas rinsed and drained
  • 1 can (14.5 oz) diced tomatoes with the juice
  • 1 can (14.5 oz) can coconut milk
  • A couple handfuls spinach

Start by toasting your cumin seeds in the oil. It can burn quickly…so be careful. Let it get a little darker in color and then throw in the chopped onion and cook for another 5 minutes or so until softened.

Sweet Potato, Chickpea and Spinach Coconut Curry

Add in the garlic, ginger, turmeric, coriander and red pepper flakes and cook for another minute or two.

Sweet Potato, Chickpea and Spinach Coconut Curry

Add the sweet potato, chickpeas, tomatoes with the juice and coconut milk. Stir and cover. Cook for 20-30 minutes until soft. At this point, mash about a third of the mixture to help thicken the sauce.

Sweet Potato, Chickpea and Spinach Coconut Curry

Stir in the spinach and let it wilt. Season the whole thing with salt and pepper to your liking.

Sweet Potato, Chickpea and Spinach Coconut Curry

I served this over rice with a squeeze of lime and a little fresh cilantro.

Sweet Potato, Chickpea and Spinach Coconut Curry

The Verdict- This is really delicious and it makes a lot! I’m a sweet potato fan so this was a definite winner for me, but even Andrew really enjoyed this.

 

Sweet Potato, Black Bean, Honey-Lime Tacos

Spring is here and I love it! (well it is currently here…who knows for how long? We could still get more snow…it’s not safe till June!)

Spring means it’s time to get the bike out and start riding again. And that is just what Andrew and I did today. We planned ahead, packed up and rode to work. I’ll tell you that it feels LESS spring-like in the mornings. I had to wear my winter mitts…

But it felt so good to get out and ride. I look forward to many more days like today.

Now it’s time to make supper.

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Tonight is our token vegetarian meal of the week, and it looks absolutely incredible.

I started by cubing up my sweet potato, tossed it in olive oil and spices and roasted it in the oven at 425  degrees for 20 minutes. Halfway through the cooking time, I gave it a toss and turn.

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While that was cooking, I chopped up an onion and sauteed it in a little olive oil until it was caramelized and soft.

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Then I added in the garlic,  black beans, peas (thought I had corn in the freezer…I was wrong), honey and lime juice. I cooked it just so it was warmed through.

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Then I threw in the cooked sweet potato and some chopped, fresh cilantro.

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I wanted corn tortillas for these so I went to our local Mexican market and picked some up.

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I topped the tacos with cheese and avocado.

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The verdict- These were unbelievable! And the corn tortillas were the cherry on top. This is definitely something I will make again soon.