More ▾
Coconut Chickpea Curry with Sweet Potato & Spinach
| prepPeel and dice sweet potato into 5mm to 1cm pieces | ||||||
| prepDrain and rinse chickpeas | ||||||
| prepMince garlic cloves | ||||||
| prepGrate fresh ginger | ||||||
| prepFinely chop onion | ||||||
| prepCook grains (basmati rice, quinoa, millet or sorghum) if not already done | ||||||
| 4 tsp virgin coconut oil | Toast cumin seeds in oil, 1 min | Cook onion until soft, 3–5 min | Sauté garlic, ginger & spices, 2 min | Simmer with sweet potato, chickpeas, tomatoes & coconut milk, 20–30 min | Stir in spinach, cook until wilted | Season with salt & black pepper to taste |
| 1 tbsp cumin seeds | ||||||
| 1 medium onion, finely chopped | ||||||
| ¾ to 1 tsp fine sea salt, plus a pinch | ||||||
| 3 large cloves garlic, minced | ||||||
| 4 tsp grated fresh ginger | ||||||
| 1 tsp ground turmeric | ||||||
| 1 tsp ground coriander | ||||||
| ¼ tsp red pepper flakes, or to taste | ||||||
| 1 medium/large sweet potato, peeled and diced (600 g) | ||||||
| 1 × 400 g can chickpeas, drained and rinsed | ||||||
| 1 × 400 g can chopped tomatoes, with juices | ||||||
| 1 × 400 ml can light coconut milk | ||||||
| 1 × 142 g pack baby spinach | ||||||
| Freshly ground black pepper | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free