A delicious and nutritious dinner is made with this chickpea and sweet potato curry recipe! Thai curry paste and delicious coconut milk are included.
- 1 yellow onion, diced
- 2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks
- 2 garlic cloves, minced
- 1 red bell pepper, sliced into thin strips
- 2 tablespoons olive oil
- 15-ounce can chickpeas, drained and rinsed
- 15-ounce can full fat coconut milk
- 3 tablespoons Thai red curry paste (we like Thai Kitchen brand)*
- 1 tablespoon peanut butter
- 1 1/2 teaspoons kosher salt
- 4 cups baby spinach or chopped spinach
- 1/2 tablespoon lime juice, to finish (optional)
- Crushed peanuts and torn fresh cilantro, to garnish
- To serve: jasmine rice or basmati rice
- If serving with rice, start the jasmine rice or basmati rice.
- Chop the onion, sweet potato, garlic, and bell pepper as noted above.
- In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.
- Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.
- Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
- Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.
Nutrition facts per serving (assuming 4 servings):
- Calories: 408
- Fat: 20.3g
- Saturated Fat: 16.5g
- Cholesterol: 0mg
- Sodium: 559mg
- Carbohydrates: 50.3g
- Fiber: 11.5g
- Sugars: 12.6g
- Protein: 9.3g
- Vitamin D: 0mcg
- Calcium: 137mg
- Iron: 6mg
- Potassium: 1071mg
- Vitamin A: 28041IU
- Vitamin C: 14mg