This recipe is proof that I really do take your suggestions! Last week reader Allyn answered my cry for help in coming up with new ideas for my bounty of fall vegetables. The ingredients and flavors in this meatless dish sounded just like something that I would love, and since I actually had most of the ingredients already on hand, it was a no-brainer.
As usual, I made a few tweaks to the recipe, the major being the preparation of the sweet potatoes. Allyn had cubed and baked them, but I decided to create a bed of curry mashed sweet potatoes for all of that glorious coconut milk to soak into. Giving myself a pat on the back for this idea, because it was delicious!
The best part? The discovery that my little guy likes curry! As you know, he’s already a fan of sweet potatoes, so I was interested to see what he’d do with curry and cumin added to them. Well, he gobbled them up just as quickly as he normally does- perhaps even quicker. Fingers crossed that he continues to be a good eater, because mama will be distraught if the day ever comes that he is a picky one.
Coconut Braised Spinach and Chickpeas over Curry Mashed Sweet Potatoes
Serves 4-6. Adapted from lollingabout
For sweet potatoes:
1-1/2 lb sweet potatoes (about 3), peeled, quartered
1 Tbsp olive oil
2 shallots, finely chopped
1 - 2 Tbsp curry powder, to taste
1/2 cup milk
1/2 tsp cumin
1 tsp salt
For spinach and chickpeas:
2 tsp olive oil
1 small yellow onion, diced
4 large cloves garlic, peeled and minced
1 Tbsp fresh grated ginger
1 large lemon, zested and juiced (separated)
1 tsp red pepper flakes
15-oz can chickpeas, drained
1 lb baby spinach
14-oz can coconut milk
1 tsp salt, or to taste
1 tsp ground ginger
For sweet potatoes: Cook potatoes in boiling water in large saucepan 15 min. or until tender. Drain.
In a large nonstick skillet, heat oil on medium-high heat. Add shallots; cook and stir 4 min. Stir in curry powder; cook 2 min., stirring frequently. Add shallot mixture, milk, cumin and salt to sweet potatoes; mash until smooth.
For chickpea/spinach mixture:
Heat olive oil in a large pot over medium high heat. Add onion and cook for 10 minutes, stirring often, until they soften and start to gain some color. Add the garlic, lemon zest, fresh ginger, and red pepper flakes and cook for about 3 minutes, stirring frequently. Add the can of chickpeas, stirring to thoroughly coat. Cook for about 5 minutes.
Begin adding the spinach, one big handful at a time. Stir in and wait til the spinach wilts before adding the next handful. Keep doing this until all of the spinach is fully incorporated.
Add the can of coconut milk, salt, ground ginger, and lemon juice. Reduce heat and let simmer for about 10 minutes. Taste, and add more salt if necessary.
Spoon over curry mashed sweet potatoes and serve.