Recipes • Vegan Sweet Potato Curry

      Curry is one my absolute favorite dishes. Although I personally enjoy curry dishes year round, there is extra enjoyment when Wildwood Herbal organic spinach and organic sweet potato can be added after harvest. There is also wonderful, local farm turmeric and ginger root that we add which makes the healthy and nutritional content that much more robust. Don't miss the opportunity to enjoy our farm-fresh adaptation of this easy to make recipe offered up by Angela Liddon in her Oh She Glows Every Day cookbook. This is a go-to for healthy and nutritious meals that often support a relatively short pre and cook time.


      Wildwood Herbal Sweet Potato Curry Recipe

      Vegan Sweet Potato and Spinach Curry

      We are fortunate here at the Wildwood Herbal farm to grow a few of our own vegetables included in this curry recipe recipe. We always encourage using as much local, organic produce and ingredients that you can get your hands on, just like the addition of locally-grown turmeric and ginger root used for this dish.

      *Serves 6.


      • 4 teaspoons virgin coconut oil
      • 1 tablespoon cumin seeds
      • 1 medium oinion, chopped
      • 3/4 to 1 teaspoon fine sea salt (or to taste)
      • 3 large garlic cloves, minced
      • 4 teaspoons fresh organic grated ginger (Rayburn Farms sells in WNC)
      • 1 teaspoon fresh organic turmeric root, grated (Rayburn Farms sells in WNC) OR 1 teaspoon ground turmeric
      • 1 teaspoon ground coriander
      • 1/4 teaspoon red pepper flakes (or to taste)
      • 1 medium/large organic sweet potato, peeled and diced into 1/2-1/4 inches
      • 1 (14-ounce) can chickpeas, drained and rinsed (or 1 1/2 cup cooked chickpeas)
      • 1 (14-ounce) can diced tomatoes, with juices (or 1 1/2 cup fresh cooked tomatoes)
      • 1 (14-ounce) can coconut milk
      • 1 (5-ounce) package baby spinach (or 3/4 cup fresh spinach)
      • Freshly ground black pepper


      Prep Time - *best to have ready before cooking (about 25 minutes)

      1. Chop onion and put aside.
      2. Peel and cut sweet potato.
      3. Mince garlic.
      4. Grate ginger and turmeric root (if fresh).
      5. Drain and rinse chickpeas if needed.

      Cooking -about 25 minutes

      1. In large saucepan, heat oil over medium heat. Add cumin seeds, let them cook until you hear sizzling (about 1 minute or so).
      2. Stir in onion with pinch of salt, cook for 3-5 minutes until translucent.
      3. Add garlic, ginger, turmeric, coriander, and red pepper flakes. Stir and saute for 2-3 minutes until garlic softens.
      4. Add sweet potato, chickpeas, tomatoes with their juices, and coconut milk. Stir and combine, then cover and simmer over medium heat for 20-30 minutes. Potatoes should be fork tender. *Optional-Use a potato masher or utensil that will mash 1/3 of the mixture, thickening the sauce.
      5. Stir in spinach, cook until wilted.
      6. Season with salt and pepper to taste.
      7. Serve immediately

      I typically keep this recipe grain free by cooking up a side of black rice or a brown rice/quinoa mix. If desiring gluten, couscous pearls arre a fantastic compliment.