Sweet Potato Chickpea Curry

This sweet potato chickpea curry recipe caught my attention for a of couple of reasons; it is a vegetarian dish and it consists of some of my favorite ingredients, sweet potatoes, chickpeas, green peas and spinach. Furthermore, the sauce consists of peanut butter, the same ingredient use in kare-kare, a popular Filipino stew. So I made this dish for dinner the other night and I was not disappointed.  The vegetables taste really good with the thick and creamy sauce. It was a guilty free and enjoyable dinner. 😀

Sweet Potato Chickpea Curry

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Serves: 6-8 servings

Ingredients

• 3 tablespoons vegetable oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon grated ginger
• 1 teaspoon Thai yellow curry paste
• 1 lb sweet potatoes (2 pieces), peeled and cubed
• 1 can (19 oz) chickpeas, drained
• 1 can (14 oz) coconut milk
• 1 cup orange juice
• ¼ cup peanut butter
• 1 teaspoon sea salt
• 1 cup frozen green peas
• ¼ lb baby spinach
• A bunch of chopped cilantro

Instructions

1. Add 3 tablespoons of vegetable oil to a stockpot over medium-high heat. Add the onion and garlic and sauté for 3 minutes or until lightly browned.
2. Add the grated ginger and curry paste; cook until the spices are heated through and fragrant, about 2 minutes.
3. Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and sea salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 15 minutes. Stir in the peas, spinach and cilantro.
4. Serve over rice.
5. Enjoy!

Notes

Recipe source: The Best of Chef at Home

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