Sweet Potato, Chickpea & Spinach Empanadas

ohmyveggies.com

laura

subheading: For the Dough:

1 cup canned light coconut milk

¾ cups melted virgin coconut oil, plus more for brushing the dough

1 envelope (2 ¼ teaspoons) active dry yeast

2 ½ to 3 cups all-purpose flour, plus more for rolling out the dough

subheading: For the Filling:

2 ½ cups peeled and diced sweet potatoes (about 2 medium sweet potatoes)

⅓ cup peeled and diced shallots (about 2 medium shallots)

2 garlic cloves, peeled and minced

½ cup canned light coconut milk

1 ½ teaspoons curry powder

2 cups chopped fresh spinach

1 (16-ounce) can chickpeas, drained and rinsed

¼ cup fresh cilantro, roughly chopped

1 teaspoon salt

½ teaspoon ground nutmeg

¼ teaspoon red pepper flakes

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