Sweet Potato Chickpea Curry
This is one of our all-time favourite dishes, a brightly flavoured bowl of half stew, half soup and all flavour. Its spicy aromas are so tasty and addictive that you’ll never notice it doesn’t include meat. This dish is at its best when it’s served over rice.
Ingredients
a splash vegetable oil
1 large onion, diced
3 or 4 cloves garlic, chopped
a small knob frozen ginger
1 teaspoon Thai curry paste
2 sweet potatoes, cubed
1 19 ounce can chickpeas
1 14 ounce can coconut milk
1 cup orange juice
1/2 cup peanut butter or any other nut butter
a sprinkle sea salt
1 cup frozen green peas
several handfuls baby spinach
a bunch chopped cilantro
1 large onion, diced
3 or 4 cloves garlic, chopped
a small knob frozen ginger
1 teaspoon Thai curry paste
2 sweet potatoes, cubed
1 19 ounce can chickpeas
1 14 ounce can coconut milk
1 cup orange juice
1/2 cup peanut butter or any other nut butter
a sprinkle sea salt
1 cup frozen green peas
several handfuls baby spinach
a bunch chopped cilantro
Instructions
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 few minutes.
Add the sweet potatoes, chickpeas, coconut milk, orange juice and 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.
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 few minutes.
Add the sweet potatoes, chickpeas, coconut milk, orange juice and 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.
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
There are three basic types of Thai curry paste, each with its own distinctive flavour. You may choose one based on your tolerance for spicy heat: yellow is the mildest, red is a bit spicier and green is the spiciest. This dish cooks very well in your slow cooker. You may use any type of hard winter squash instead of sweet potatoes; butternut and acorn work well.
This is a good tip particularly to those new to the
blogosphere. Short but very precise information… Thank you for sharing this one.
A must read post!
I had craving for something at dinner tonight and i think this will do just fine
Excellent recipe! I used light coconut milk to help reduce calories. I also used crunchy peanut butter which was nice. Highly recommend this recipe as it was very flavorful!
Chef Michael Smith… I LOVE YOU!! Thank you so much for this recipe… it is late, I saw chickpeas in my freezer and decided I needed a good vegan dinner and then I saw this… WOW WEE… I can’t wait to try it!! Thank you!! Replacing the peas with the frozen kale but I just know it will be just as good!
This is so good. I have made it many times and love it.
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Delicious!! Exactly what I was hoping for tonight. Will go into my permanent recipe collection.
Hi! I’d really like to try this recipe, however I’m allergic to peanuts and all other types of nuts. Is there a good substitute ingredient I could use instead of the peanut/other nut butter?
Hi, All! I’m just wondering if anyone knows the appropriate time/heat level for this recipe should it be cooked in a slow cooker instead of on the stove-top. Also, I’m under the impression that it’s not good to add milk or coconut milk to a recipe until the very end, so I was surprised when this one calls for it to be added prior to being simmered for 30 minutes.
Thoughts?
Joanne: Coconut milk has different properties from dairy milk; it will not curdle when heat is applied.
Not sure about the time/temp it would take in a slow-cooker, but I’m not sure you’d get a much different result.
I slow-cooked this on high 4 hours and that was more than enough. Might try low at 6 if you have time. Couple of tips at least for slow cooking: use orange sweet potatoes instead of white. The white gave it a mealy texture and very unappealing sludgy color. I also added some baby carrots the second time to give it a little more color and crispness. I forgot the cilantro once and it was still amazing, though I do really like the freshness it adds.
Do you ever include nutritional info on your recipes?
Karen – if you ever get the nutritional info for M.S.’s chickpea sweet potato curry, would you pass it along to me at the e mail shown above. Thanks.
I wouldnt worry too much about nutritional info on any of MS’s recipes. They are all good for you- just look at the ingredients.