Written by Megan.
As vegetarians, we are always looking for new recipes to spice up the veggies in our life. Naturally, we are attracted to Indian cuisine. As India has the largest number of vegetarians in the world, it isn’t any wonder why they would simply amaze us with their food creativity. It’s pretty rare that we have eaten an Indian dish and thought to ourselves, “it was good, but could have used more ____.” Spice, flavor, and overall taste is rarely lacking in this cuisine, and this was absolutely true for this Vegan Potato, Chickpea and Spinach Coconut Curry dish recipe that we found on The Vegan 8. This recipe originates from the Oh She Glows Every Day cookbook by Angela Liddon. Thanks to The Vegan 8’s post, we now know the next cookbook on our list to buy!
We tried it out and it quickly became one of our new favorite homemade dishes. You can follow the recipe right off of The Vegan 8 site, or you can follow our version along here as well. You will notice that we made ours a little differently as we wanted extra to have in our lunches the next day. This version was enough for both of us to have for dinner and lunch the next day.
- 1 bundle of spinach
- 1 onion (we only chopped up half of an onion)
- 1 bundle of cilantro
- 4 teaspoons of grated ginger
- 3-4 or about a tablespoon minced garlic cloves
- 1 lime
- 2 medium-sized sweet potatoes
- 1-2 cans of chickpeas
- 2 cups of coconut milk
- Quinoa or Basmati rice
- 4 teaspoons virgin coconut oil
- 1 1/2 tablespoon of cumin or cumin seeds
- 1 1/2 teaspoon turmeric
- 1 1/2 teaspoon coriander
- 1/2 teaspoon red pepper flakes (we like it a bit spicy, so we probably put more than this)
- 1 teaspoon salt
- 1 teaspoon pepper