Sweet Potato Chickpea Curry

A friend recommended this recipe from a Michael Smith cookbook she has been using weekly. We love all of the ingredients, but didn't have a recipe "in the rotation" that uses them all together. We both enjoyed this and it was a very filling meatless meal, though I'd add quite a bit more spice next time. I also didn't notice any added flavor from the orange juice, so I might use water or broth next time to eliminate that sugar (and it would bring down the cost of the recipe, which you know I love).

1 large onion, diced
3-4 cloves garlic, chopped
about 1-inch piece of fresh ginger, grated
1 tsp curry paste  (I'd increase this big time!)
2 sweet potatoes, cubed
1 can chickpeas , drained & rinsed
1 can coconut milk
1 cup orange juice
1/2 cup any nut butter (I used soy nut butter)
1 cup frozen green peas
3 cups baby spinach  (more or less)
a bunch chopped cilantro

Saute onion and garlic in a little oil over medium heat until they’re lightly browned (5 minutes). Add grated ginger and curry paste, and cook for another few minutes until fragrant. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro. Season with salt and pepper to taste, and serve over rice.


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