Vegan Sweet Potato Chickpea Spinach Empanadas

Ingredients

• 1 cup canned light coconut milk
• 3/4 cups melted virgin coconut oil (plus more for brushing the dough)
• 1 envelope (2 1/4 teaspoons active dry yeast)
• 2 1/2 - 3 cups all-purpose flour (plus more for rolling out the dough)
• 2 1/2 cups peeled and diced sweet potatoes (about 2 medium sweet potatoes)
• 1/3 cup peeled and diced shallots (about 2 medium shallots)
• 2 garlic cloves (peeled and minced)
• 1/2 cup canned light coconut milk
• 1 1/2 teaspoons curry powder
• 2 cups chopped fresh spinach
• 1 16-ounce can chickpeas, drained and rinsed
• 1/4 cup fresh cilantro (roughly chopped)
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon crushed red pepper flakes

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