Sweet Potato and Chickpea Coconut Curry
Serves 6
Adapted from Averie Cooks
2 tablespoons coconut oil
1 large yellow onion, diced
3 cloves garlic, finely minced
1 tablespoon fresh ginger, finely minced
2 teaspoons ground coriander
2 medium/1 extra-large sweet potato, peeled and diced into ½-inch cubes
2-3 tablespoons Thai red curry paste
1 cup vegetable or chicken broth
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1x 15 ounce (~450 milliliter) can chickpeas, drained and rinsed
1x 13 ounce (~400 milliliter) can coconut milk
3 cups spinach
1 tablespoon lime juice
1 tablespoon soy sauce
1 teaspoon fish sauce
1-2 teaspoons brown sugar, optional
¼ cup fresh cilantro, coarsely chopped, for garnish
Rice, for serving
Set a large pan over medium-high heat. Add the coconut oil and let it get hot. Add the onions and sauté, stirring occasionally, until they begin to soften, about 5 to 7 minutes.
Add the garlic, ginger, and coriander to the pan and, stirring constantly, cook until fragrant, about 1 minute.
Add the sweet potatoes and stir to combine with everything in the pan.
Add the curry paste, broth, salt, pepper, and stir to combine.
Once the curry paste has fully dissolved into the liquids, cover the pan, reduce the heat to low heat, and allow mixture to gently simmer until the sweet potatoes are mostly tender, about 10 minutes. The sweet potatoes shouldn’t be completely cooked through yet.
Add the chickpeas and coconut milk, and turn the heat up to medium heat. Cook the curry, uncovered and stirring occasionally, until liquid has reduced as much as desired and thickens slightly, about 7 to 10 minutes.
Add the spinach, lime juice, soy sauce, and fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1-2 minutes.
Taste and adjust seasoning to your preferences. Add brown sugar if you want to dampen the heat.
Service over rice and garnish with cilantro.
Enjoy!