Sweet Potato Chickpea Curry

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.


chopped onion with garlic and sweet potatoes

Chopped onion with garlic and sweet potatoes.

beautiful garlic

Beautifully coloured garlic.



red curry paste

Thai red curry paste.

sweet potatoes

Sweet potatoes.

chick peas


coconut milk

Coconut milk.

orange juice

Orange juice.

sesame butter

Sesame butter.

frozen peas

Frozen peas.

baby spinach

Baby spinach.


curry, simmering

Curry, simmering.

With the green finishing touches:

sweet potato chick pea curry

Sweet potato chickpea curry.

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


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