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Sweet Potato Curry
From Statesboro Market2Go
<p>A spicy vegan recipe that pairs up well with rice! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.acouplecooks.com (modified slightly) (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1
Onion (diced)
2 medium sized
Sweet potatoes (peeled or unpeeled & iced into 1/2-inch chunks)
2
Garlic cloves (minced)
1
Bell pepper (preferably red, sliced into thin strips)
2 tablespoons
Olive oil
15 ounces
Chickpeas (drained & rinsed if canned)
15 ounces
Coconut milk
3 tablespoons
Thai red curry paste
1 tablespoon
Peanut butter
1 1/2 teaspoons
Salt
4 cups
Spinach (chopped)
1/2 tablespoon
Lime juice (optional)
Crushed peanuts (for garnish)
Torn fresh cilantro (for garnish)
Rice for serving
Step by Step Instructions
- Heat the olive oil over medium heat in a Dutch oven. Add the onion & sweet potato and saute for 5 minutes. Add the garlic & bell pepper and saute for 1 additional minute.
- Add the chickpeas, coconut milk, curry paste, peanut butter, 1 cup of water, and the salt. Bring the mixture to a simmer and let the mixture cook for 15 to 20 minutes.
- Add the spinach & lime juice and cook for 1 minute to let the spinach wilt.
- Garnish with crushed peanuts & torn fresh cilantro, then serve with rice.