Sweet Potato Chickpea Curry

Creamy sweet potato chickpea curry is a comforting blend of flavors, featuring rich peanut butter and zesty orange juice for a delightful twist. It's easy to make and oh-so-satisfying!

Course Main Course

Cuisine Indian

Keyword chickpeas, comfort food, curry, sweet potato, vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings -8 servings

Calories 350kcal

Author Liza Agbanlog

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

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.
Add the grated ginger and curry paste; cook until the spices are heated through and fragrant, about 2 minutes.
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.
Serve over rice.
Enjoy!

Notes

Recipe source: The Best of Chef at Home

Nutrition