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.

 

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Coconut Braised Spinach and Chickpeas over Curry Mashed Sweet Potatoes

Serves 4-6. Adapted from lollingabout

Ingredients:

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

Directions:

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.

 

7 Responses to “Coconut Braised Spinach & Chickpeas over Curry Mashed Sweet Potatoes”

  1. 1

    Kristyn — October 29, 2012 @ 12:26 pm

    Yum! This looks really good, I may have to try something like this out. Thanks for sharing :)

  2. 2

    Allyn — October 29, 2012 @ 12:46 pm

    Oh yay! This makes me so happy! I’m going to have to try the curry mashed sweet potatoes because we love curry!.
    I was talking to our friends at Biscuit Love about you last night after the Otaku popup when we went to Silo to get the Goo Goo pie. They’re big fans of you!

    • Beth replied: — October 29th, 2012 @ 1:09 pm

      Thank you so much for suggesting! It may even be better today than it was yesterday :-)

      Love Biscuit Love. They are the sweetest!

    • Beth replied: — October 29th, 2012 @ 1:11 pm

      PS – notice I left out the sundried tomatoes. Couldn’t decide whether to use them or not, so thought I’d try it first without. Next time I’ll add them and see if I like it better. Just wasn’t sure the flavor of those would really go well with the curry mashed potatoes….

  3. 3

    ErinsFoodFiles — October 29, 2012 @ 3:54 pm

    This sounds DELICIOUS! And how awesome that Archer liked it!! I can’t wait to try new flavors with Elliott.

  4. 4

    SaritaAgerman — November 1, 2012 @ 11:04 am

    that sounds amazing. I love sweet potatoes and the recipe just looks so yummy and healthy. I agree with you, curries always taste so much better the next day when the flavours have infused together. have a great day!

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