Recipe: Sweet Potato Chickpea Curry

Credit: Cowomally

Half stew, half soup, all flavour

This recipe comes from Michael Smith’s The Best of Chef at Home, and it’s 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

• Splash of vegetable oil
• 1 large onion, diced
• 3 or 4 cloves garlic, chopped
• Small knob of frozen ginger
• 1 tsp. Thai curry paste
• 2 sweet potatoes, cubed
• 1 (19 fl. oz.) can chickpeas
• 1 (14 fl. oz.) can coconut milk
• 1 cup orange juice
• 1/2 cup peanut butter or any nut butter
• Sprinkle or two of sea salt
• 1 cup frozen green peas
• Several handfuls of baby spinach
• Chopped cilantro


Instructions

    1.    Add a splash or two of vegetable oil to a stockpot over medium-high heat.
    2.    Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so.
    3.    Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste.
    4.    Continue cooking until the spices are heated through and fragrant, another few minutes.
    5.    Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter and salt.
    6.    Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
    7.    Stir in the peas, spinach and cilantro.
    8.    Serve over rice. Serves 6 to 8.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.