Sweet Potato Curry recipe

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 ½ teaspoons kosher salt
• 4 cups baby spinach or chopped spinach
• ½ tablespoon lime juice, to finish (optional)
• Crushed peanuts and torn fresh cilantro, to garnish
• To serve: jasmine rice or basmati rice

Instructions

1. If serving with rice, start the jasmine rice or basmati rice.
2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.
3. 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.
4. 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.
5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.
6. Garnish with crushed peanuts and torn cilantro. Serve immediately with rice. Leftovers store up to 3 days refrigerated, or 2 months frozen.