As we start the new year with bright yet cold mornings, my body still craves warm, hearty meals! But as it’s January, the ‘healthy’ word keep pushing itself on our every meal. (damn it!)
If you are in same boat as me, look not further. Try this Sweet Potato Curry, it’s as satisfying as a margherita pizza and checks lots boxes of healthy criteria! Tender sweet potatoes and bell peppers swim in a luscious broth of coconut milk and Thai curry paste, topped with fresh cilantro and crunchy peanuts. There’s so much flavor going on, you’ll want to take another bite before you’re finished savoring the first.
Here is your easy weeknight dinner soulmate!
Happy Cooking!
Sweet Potato Curry
Sweet and luscious Thai red curry with sweet potato, chickpeas and spinach.
Ingredients
- 2 tbsp vegetable oil I use my regular sunflower oil
- 1 medium yellow onion chopped
- 1 1/2 pound sweet potatoes peeled, washed and cubed
- 1 yellow bell pepper cored and sliced into thin strips
- 1 green bell pepper cored and sliced into thin strips
- 3 garlic cloves minced
- 4 tbsp thai red curry paste
- 1 tbsp peanut butter I used chunky type
- 1 15 ounce canned chickpeas drained and rinsed
- 1 15 ounce full fat coconut milk
- 4 cups baby spinach
- salt as per taste
- toasted and crushed peanuts for garnish
- chopped cilantro for garnish
Instructions
- In a large pot or a dutch oven, heat the oil over medium low heat.
- Add onions and sweet potato and saute until the onions are translucent, around 5 minutes.
- Add bell peppers are garlic and keep coking for another minute.
- Stir in chickpeas, coconut milk, curry paste, peanut butter, salt as per taste and 10 ounce of water; bring to simmer and continue cooking (uncovered) until the potatoes are tender, around 15 minutes.
- Adjust salt and spiciness (add more curry paste to give the spicy kick) and add spinach. Cook until spinach wilts, ~30 seconds.
- Serve with warm basmati rice or coconut rice, garnished with peanuts and cilantro.
