Why a vegetarian recipe? I was sort of inspired by colleagues who decided to eat no meat for a week. Sounded like torture to me… both the idea itself and from their comments. But this is good and tasty. Not give-up-meat-for-the-rest-of-my-life tasty, but I’ll-eat-this-for-lunch-once-in-a-while tasty.
With the green finishing touches:
Sweet Potato Chickpea Curry
a splash of vegetable oil
1 large onion, diced
3 – 4 cloves garlic, chopped
small knob of frozen ginger
1 tsp. Thai curry paste
2 sweet potatoes, peeled and cubed
1 – 19 oz. can chickpeas
1 – 14 oz. can of coconut milk
1 cup orange juice
1/2 cup of peanut butter or any other nut butter
a sprinkle of sea salt
1 cup frozen green peas
several handfuls of baby spinach
a bunch of chopped cilantro
Add a splash or two of vegetable oil to a stockpot over medium high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another 2 minutes.
Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro.
Serve over rice.
Here’s a link to the recipe: http://chefmichaelsmith.com/Recipe/sweet-potato-chickpea-curry