Vegan sweet potato curry with chickpeas, spinach, tomatoes and quinoa

Ingredients for 5 servings:

• 1 kg sweet potatoes
• 400 g chickpeas, from the can
• 200 g baby spinach
• 250 g date tomatoes
• 2 m.-large onion(s), red
• 4 garlic cloves
• 20 g ginger root
• 350 ml vegetable stock
• 500 ml coconut milk
• ½ tbsp Sriracha sauce
• 1 organic lime(s), peel and juice
• 2 tsp cumin seeds
• 5 g curry leaves, dried
• 2 tsp coriander powder
• 1 tsp turmeric powder
• ¼ tsp nutmeg, freshly grated
• 1 tsp salt
• 2 tbsp oil for frying
• some coriander leaves
• 300g quinoa
• 600 ml water
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the sweet potatoes and cut into approximately 3 cm cubes. Drain the chickpeas. Wash and drain the spinach. Wash and quarter the cherry tomatoes. Peel and dice the onions. Peel the garlic and peel the ginger with a vegetable peeler. Roughly chop both. Wash the lime in hot water and grate the zest. Heat the oil and coriander seeds in a large, deep pan or roasting dish over medium heat for about 2 minutes. Add the dried, roughly torn curry leaves and onions and sauté for another 4 minutes. Add the sweet potatoes. Add the vegetable stock, bring to a boil, and cook covered over medium heat for about 10 minutes. Meanwhile, place the coconut milk, garlic, and ginger in a tall, narrow bowl. Add the sriracha sauce, coriander powder, turmeric powder, and salt, and blend until smooth. Cook the quinoa in salted water according to the package instructions. Add the chickpeas and the prepared coconut sauce to the sweet potatoes and simmer uncovered for another 7 minutes over medium heat. Add the tomatoes, lime zest, and spinach and simmer for another 2-3 minutes, until the spinach has wilted and the sauce has a slightly creamy consistency. Stir occasionally. Finally, squeeze the lime over the dish and season with freshly grated nutmeg. Garnish with coriander, if desired. Tips: If you don’t have curry leaves, you can use a few bay leaves instead for the bitter notes. Instead of tempering them in the oil beforehand, add them to the dish with the vegetable broth. The bay leaves must be removed from the dish at the end. Curry leaves will soften enough to be eaten. If you use fresh curry leaves, tear them open a little before tempering and reduce the amount of ginger in the sauce a little, as fresh curry leaves, unlike dried ones, add additional citrus aromas.