I seem to be on a curry kick. Last week I published a recipe that featured Veggie Vindaloo. This week’s Meatless Monday recipe will continue the curry trend, but with a lot fewer spices.
This curry has a silky texture and complex flavor, due to the coconut milk-based sauce and how it blends with the more pungent spices.
Because the spinach pretty much disappears into the curry as it cooks, I felt a need to add some greens to the meal. I ended up roasting some kale leaves and making the whole thing into a curry bowl. The curry makes a nice meal on its own, but if you have a craving for greens, roasted kale makes a nice accompaniment.
Roasting kale is easy:
- Preheat your oven to 400 degrees F.
- Remove the stems from a bunch of curly kale leaves and then tear the leaves into bite-sized pieces.
- Place them in a bowl and lightly massage about a tablespoon (or two if needed) of olive oil into the leaves.
- Place on a baking sheet and sprinkle with salt.
- Cook for 5 to 10 minutes. Keep an eye on it. You want it to be somewhat crispy but not burned!
The Meatless Monday recipe comes from blogger Angela Liddon’s book, Oh She Glows Every Day.
Meatless Monday: Yam, Chickpea and Spinach Coconut Curry
- 4 teaspoons virgin coconut oil
- 1 tablespoon cumin seeds
- 1 medium onion, finely chopped (about 2 cups)
- 3/4 to 1 teaspoon fine sea salt, to taste, plus a pinch
- 3 large cloves garlic, minced
- 4 teaspoons grated fresh ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes, or to taste
- 1 medium/large sweet potato, peeled and cut into 1/4- to 1/2-inch dice (about 3 cups)
- 1 14-ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
- 1 14-ounce) can diced tomatoes, with juices
- 1 14-ounce can light coconut milk
- 1 5-ounce package baby spinach
- Freshly ground black pepper
- Lime wedges (optional)
- Unsweetened shredded or large-flake coconut
- Chopped fresh cilantro leaves
- Cooked rice, quinoa, millet or sorghum
Put It Together:
- 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.
- Add the garlic, ginger, turmeric, coriander, and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens.
- Add the sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, cover, and simmer over medium heat for 20 to 30 minutes, until the potatoes are fork tender. At this point, I always mash one-third of the mixture to thicken the sauce (using a potato masher), but this step is optional.
- Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
- Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for four to five days, or in the freezer for up to one month.