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.

Yield: serves 6 - 8


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


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.


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.