I read the book Promise to Keep by Jane Green. Besides being a great read, it also featured a vegan chef and included several recipes. From the book, I made a Spinach and Chickpea Coconut Curry for my vegan husband. He loved it, but then again it’s a big detour from the foods I typically make. It is rich in flavor and color. A little spicy, a little sweet. Plus, it has the ever-so-healthy Turmeric in it. Then factor in that it takes things you probably already have in your pantry/fridge and that takes less than an hour from start to table….Mass positives all the way around.
Making this definitely piqued my interest regarding Turmeric. Besides being a spice used to season foods, you can find it as a supplement. The health benefits of Turmeric (Curcumin) seem endless. From helping with inflammation (crohn’s?) to healthy heart, arthritis and joint health, cancer prevention and so on. I’ve also seen recipes where you add Turmeric to rice or applesauce. I might have to try these as a natural remedy to some of my crohns symptoms.
Without further ado, the recipe for
Spinach and Chickpea Coconut Curry.
1 can Chickpeas
1 can diced tomatoes (bonus points if organic)
2 medium potatoes, cubed and parboiled
3 cups torn spinach
5 cloves (approx 1/4t ground cloves)
1-1/2 t Turmeric
1-1/2 t Curry
3 cloves of garlic, minced
1 can coconut milk
First step I took was to cut up the potatoes into 1 inch cubes and parboil them. This is simply boiling them until they are just softening. When you pierce it with a fork, you should be able to feel the potato is slightly softened but still a little firm. Over-cooking these will result in mashed potatoes. By parboiling them, it reduced your cook time as well helps the potatoes retain their cubed form later. I let them boil about 8-10 minutes.
Next you will add all the ingredients into a large skillet and combine. You will want to bring it to a boil then reduce the heat to a simmer.
Cover and let it simmer for about 30 minutes. The flavors will cook together and the dish, especially the potatoes will turn a rich gorgeous shade of yellow. About 5 minutes before it was done, I tossed in another cup of slightly torn spinach. The original 3 cups had cooked down so much that I liked the look of the golden potatoes, red tomatoes and bright green spinach. Plus, my husband isn’t a huge fan of cooked spinach so by adding in some at the end, those retained a bit of a crisp fresh touch.
I served this over rice, allowing the broth of the Curry to flavor that as well. You can always add more spice if you’d like a more seasoned dish. You could add Rooster sauce if you wanted extra heat. If you aren’t vegan, you could add some yogurt or sour cream. I also served some pita/flatbread with it, only because I couldn’t find vegan naan.
Enjoy! This recipe makes enough (with rice) to serve 6. Because it only gets better when all the spices can mingle longer, leftovers are awesome. After serving it as dinner, we kept some out as leftovers and tossed the remaining into the freezer for a quick meal later.
I hope you get a chance to try this recipe. I love reading and so it’s always fun when I come across a character I adore. With the recipes included in the book, I can pretend I’m a vegan chef too!
Have a healthful day!