Creamy Thai inspired Chickpea Sweet Potato Curry
Hearty vegetarian meal. Creamy, sweet and spicy it’s satisfying and delicious. Seasoned with Thai curry paste and peanut butter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Category: Savoury dishes
Ingredients
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- 2 Tbsp. olive oil
- 1 large onion, diced
- 3 or 4 cloves garlic, chopped
- 1 tablespoon minced ginger (about 1 inch nub)
- 1–2 tsp. Thai curry paste (you decide how spicy you want it)
- 2 sweet potatoes, peeled and cubed
- 2 cups cooked chickpeas (about 1 can)*
- 1 14 ounce can coconut milk (400 ml)
- 1 cup orange juice
- 1/2 cup natural peanut butter or almond butter
- 1–2 Tbsp. Crosby’s Fancy Molasses
- 1 cup frozen green peas
- A few handfuls baby spinach
- A handful chopped cilantro
- Sea salt, to taste
Instructions
- Add a splash or two of oil to a stockpot over medium heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
- Add the minced ginger and add the Thai curry paste.
- Continue cooking until the spices are heated through and fragrant, another few minutes.
- 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 molasses, peas, spinach and cilantro.
- Season with salt. Serve over rice.
Notes
*If you’re using dried chickpeas soak then cook about a cup for this recipe. (You’ll end up with about 2 1/2 cups of cooked)
Find it online: https://www.crosbys.com/chickpea-sweet-potato-stew/