Food Friday: Sweet Potato, Chickpea Coconut Curry

 Photo from 

Photo from 

Angela Liddon strikes again! I received my copy of her newest cookbook, Oh She Glows Everyday, only a few days after it was available this September. Initially scrolling through it, I was a little disappointed because nothing jumped out at me as new and exciting. But then I realized I was feeling that way because that type of food and recipes are so engrained in me it already looked like what I would cook in my kitchen. Because of that I then got excited because I knew I would use and reuse this cookbook so much! If that even makes sense...I'm not sure. 

I cooked this recipe for an amazing friend of mine last weekend. It was the perfect comfort food for the much needed catch up. It was also super easy to make and very nutritious. This curry is gluten free, dairy free and can be grain free depending on if you serve it on rice/quinoa etc or not. Make sure you dice the sweet potato into smaller pieces to speed up cooking time. Sweet potatoes are full of vitamin A and vitamin C making it a great antioxidant veggie. The greens are pretty hidden in the curry as well, which makes it great for kids. 


  • 4 tsp coconut oil
  • 1 tbsp cumin seeds/ground cumin
  • 1 medium onion, finely chopped (about 2 cups)
  • 1 tsp sea salt, to taste
  • 3 large garlic cloves, minced
  • 4 tsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/4 tsp red pepper flakes, to taste
  • 1 medium/large sweet potato, peeled and cut into 1/4-1/2 in dice (about 3 cups)
  • 1 14 oz can chickpeas, drained and rinsed 
  • 1 14 oz can diced tomatoes, with juices
  • 1 can coconut milk 
  • 1 package baby spinach (5 oz/142g)
  • freshly ground pepper
  • chopping fresh cilantro - for garnish
  • unsweetened shredded coconut


  1. In a large saucepan, heat the oil over medium heat. Toss the cumin seeds in the pan if using (they should sizzle if the pan is hot enough), and toast for about a minute, until fragrant and lightly toasted. Quickly stir in the onion, season with a pinch of salt and cook for 3-5 minutes, or until the onion is soft and translucent. Add ground cumin at this point if using ground. 
  2. Add the garlic, ginger, turmeric, coriander and red pepper flakes. Stir to combine and sauté for a couple of minutes, until the garlic softens. 
  3. Add the sweet potato, chickpeas, tomatoes with their juices and coconut milk. Stir to combine, cover, and simmer over medium heat for 20-30 minutes, until the potatoes are tender. At this point, mash about one-third of the mixture to thicken the sauce (using a potato masher or big fork) - optional yet suggested. 
  4. Stir in the spinach and cook until wilted. Season with the salt and pepper to taste. 
  5. Serve on its own or with a small amount of rice, quinoa or millet. Garnish with cilantro and coconut. Store the cooled curry in the fridge for 4-5 days or in the freezer for up to 1 month. 

Serves 6.

Enjoy! If you enjoy this be sure to let me know and also check out her new cookbook! You won't be disappointed. 

In health & happiness,

Dr. Karen