Sweet Potato Curry

A delicious and nutritious dinner is made with this chickpea and sweet potato curry recipe! Thai curry paste and delicious coconut milk are included.

Ingredients

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.