Do you ever find yourself pacing between the fridge and the cupboards after a busy day feeling completely uninspired about what to make for dinner? If you don’t, please email me right now and tell me all your secrets! Whenever I’m feeling stuck in that slump of uninspired recipe ideas, cookbooks are my favorite go-to. Cookbooks save you the distractions of Pinterest pins, your friend’s Instagram story, and the rabbit hole that comes with searching for recipes online. Cookbook recipes are tried and tested for you (so no need to rely on those star reviews ;)), so your success rate will likely be higher. The Oh She Glows Every Day cookbook, and this vegan curry provide the perfect solution to those work night dilemmas.
If you haven’t heard of Angela Liddon and her blog Oh She Glows, then you’re missing out on a vegan lifesaver. Her recipes are healthy, simple, and always delicious. Luckily for us, her second cookbook Oh She Glows Every Day is filled with simple, quick, vegan recipes designed for busy families. Do you have other food restrictions? Many of these recipes are gluten-free, soy-free, and freezer-friendly for all you meal preppers out there! Interested in learning more about her first cookbook? Check out my review here.
I was lucky enough to receive a copy of her Oh She Glows Every Day a little while back, and one of my favorite, weekly go-to meals is her one pot, gluten-free, soy-free, freezer-friendly sweet potato, chickpea, and spinach coconut, vegan curry (phew what a mouthful!). But this vegan curry is rich and healthy packed with veggies, vegan protein, and plant-power, baby! There’s a variety of every day, vegan recipes from breakfast options, juicing recipes, desserts, entrees, snacks, and more! Even though these recipes are designed for the “every day,” nothing is boring about these! From crowd pleasing caesar salad to Meyer lemon cheesecake with strawberry-vanilla compote, these recipes will all be inspiring crowd-pleasers! For the recipes, you’ll have to buy yourself the cookbook ;). Get it here.
This is the perfect meal to make ahead, and I’d argue tastes even better the next day, so it’s perfect for those busy, uninspired nights. For those of you with vegan kids, she has two and so these recipes are kid-approved! Angela has been generous enough to offer a sneak peak into Oh She Glows Every Day and this vegan curry is one of my favorite recipes. Enjoy!
- 4 tsp coconut oil
- 1 Tbl cumin seeds
- 1 medium onion, finely chopped
- ¾ to 1 tsp fine sea salt, to taste, plus a pinch
- 3 large cloves garlic, minced
- 4 tsp grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ¼ tsp red pepper flakes, or to taste
- 1 medium/large sweet potato, peeled and cut into ¼ to ½ inch cubes
- 1 (14 oz) can chickpeas, drained and rinsed, or 1½ cups cooked chickpeas
- 1 (14 oz) can diced tomatoes, with juices
- 1 (14 oz) can light coconut milk
- 1 (5 oz) package baby spinach
- Freshly ground black pepper, to taste
- For serving
- Cooked basmati or jasmine rice, quinoa, millet, or sorghum
- Chopped fresh cilantro leaves
- Unsweetened shredded or large-flake coconut
- Lime wedge and juice (optional)
- In a large saucepan, heat the oil over medium heat. The oil is hot enough when a cumin seed sizzles when tossed into the pan. Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately 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 sauté for a couple of minutes, until the garlic softens.
- Add the sweet potato, 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. At this point, I always mash ⅓ of the mixture to thicken the sauce (using a potato masher), but this step is optional.
- Stir in the spinach and cook until wilted. Season with the salt and black pepper to taste.
- Serve on a bed of cooked grains, garnished with cilantro and coconut. If desired, offer lime wedges for squeezing over the curry. Store the cooled curry in an airtight container in the fridge for 4 to 5 days, or in the freezer for up to 1 month.
Do not wait, go get this cookbook right now and start simplifying your vegan life :). You can get your copy here.
Do you have a copy of Oh She Glows Every Day? Which recipe is your favorite? Leave a comment below!
P.S. To get more amazing, meal-prep friendly, allergy friendly, kid friendly, vegan recipes go get Oh She Glows Every Day now! You won’t be disappointed :).
Full Disclosure: Although I received a free copy of the book for review, I am not affiliated with Avery Books nor the author, nor did I feel obligated to write a review or positive review in exchange. I am just an exploring vegan excited to share all my vegan discoveries with whomever may want to read! Read more about my philosophy on product reviews here. Please note that if you buy a product through my links, I receive a small percentage from Amazon.