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Visit Andaucia Best Travel Platform Spain
Visit Andalucia Logo
Visit Andaucia Best Travel Platform Spain

Recipes from Andalucia

By Julie Evans

Sweet Potato, Mushroom, Chickpea and Spinach Coconut Curry

This is a vegan recipe, very tasty for winter's evenings. The curry will freeze well or keep up to three days in a refrigerator.

Sweet Potato, Mushroom, Chickpea and Spinach Coconut Curry

Preparation Time: 25 mins Cooking Time: 25 mins Total Time: 50 mins
Serves: 4 Difficulty: Easy Suitable for: Vegans

Ingredients

  • 20ml virgin coconut oil (available from Mercadona)
  • 15ml cumin seeds
  • 1 medium onion, finely chopped
  • 3 large cloves garlic, minced
  • 20ml grated fresh ginger
  • 5ml ground turmeric
  • 5ml ground coriander
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 large sweet potato, peeled & cut into 1/2 inch dice
  • 1 jar chickpeas, drained & rinsed
  • 200gm mushrooms diced
  • 1 can diced tomatoes, with juices
  • 1 can coconut milk
  • 1 package spinach
  • freshly ground black pepper and salt to taste
  • chopped fresh chopped coriander, lime wedges (optional)

Method

In a large saucepan, heat the oil over medium heat.
Add the cumin seeds and toast for about a minute, until fragrant being careful not to burn them. 
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 saute for a couple of minutes, until the garlic softens.
Add the sweet potato, mushrooms, 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. 
Mash one-third of the mixture to thicken the sauce using a fork
Stir in the spinach and cook until wilted. 
Season with the salt and black pepper to taste.
Garnish with coriander
Lime wedges are for squeezing over the curry at the table.