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Sweet Potato Curry

Sweet and luscious Thai red curry with sweet potato, chickpeas and spinach.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Fusion
Servings 4

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.