Sweet potato, peanut butter and chickpea curry



(from Food for the Soul, page 91)


Peanut butter lends creaminess to this curry, whilst ginger and Thai pasted add heat, maple syrup sweetness and lime a refreshing finish. Loaded with texture, colour and flavour, this is a great Thermos flask-friendly recipe when I'm out. This light but filling dish won't leave you feeling sluggish for the afternoon.


Time to prepare : 10 minutes

Time to cook : 30 minutes

Servings : 4



Ingredients


2 tbsp olive oil

1 yellow onion, diced

2 galice cloves, finely chopped

Thumb-sized piece of fresh ginger, peeled and finely chopped

3 tbsp red Thai curry paste

2 sweet potatoes, cut into 1cm cubes

4 tbsp peanut butter

400ml tin coconut milk

400g tin chickpeas, drained and rinsed

Juice of 1 lime

2 tbsp maple syrup

Large handful spinach*

Fresh herbs, such as coriander or basil, to serve

Handful of chopped nuts to serve (peanuts, cashews, coconut flakes)

Pinch of red chilli flakes

Salt



Method


  1. Heat the olive oil in a large heavy-based saucepan over a medium - high heat.Add in the onion and a pinch of salt and cook until softened and translucent. Add the garlic and ginger and cook for another minute or two, until aromatic

  2. Stir in the red Thai curry paste, then add in the cubed sweet potatoes, peanut butter and coconut milk. Fill the emptied tin up with water (400ml) and add that in too. Bring to the boil then reduce to a gentle simmer, uncovered, for 20 - 25 minutes until the sweet potatoes are tender when pierced with a fork

  3. Add the drained chickpeas and cook for another minute or two until warmed through. Add the lime juice and maple syrup. Taste for seasoning and adjust as necessary

  4. Remove from the heat and add in the spinach*, leaving to wilt

  5. Garnish with fresh herbs, chopped nuts and a pinch of red chilli flakes. Serve with rice, quinoa or by itself



Nutritional Information

(per serving, I use full fat coconut milk)


542 calories

13g protein, 48g carbs, 32g fat



Good to know:

  • Use whatever leafy greens you like; Swiss chard, rainbow chard, kale (stalks removed) or throw in some frozen peas. Add tougher greens in with the chickpeas

  • Store any leftovers for up to 5 days in the fridge or 3 months in the freezer

  • Vegan, gluten free

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