Thai sweet potato curry - great flavor!

This recipe is adapted from A Couple Cooks. We enjoyed the spicy flavor from the Thai red curry paste. The spice level of curry pastes varies, so make sure to taste and adjust as needed. Serves 6.

Ingredients

• 1 yellow onion, diced

• 2 medium sweet potatoes (about 1 1/2 pounds), unpeeled or peeled and diced into 1/2-inch chunks

• 2 garlic cloves, minced

• 1 red bell pepper, sliced into thin strips

• 2 tablespoons olive oil

• 2 15-ounce cans chickpeas, drained and rinsed

• 15-ounce can full fat coconut milk

• 4 tablespoons Thai red curry paste (spice level can vary by brand - check and adjust to your taste)

• 1 tablespoon peanut butter

• 1 ½ teaspoons kosher salt

• 4 cups baby spinach or chopped spinach

• ½ tablespoon lime juice, to finish (optional)

• Crushed peanuts and torn fresh cilantro, to garnish

• To serve: rice

Instructions

1. If serving with rice, start preparing the rice according to package instructions.

2. Chop the onion, sweet potato, garlic, and bell pepper as noted above.

3. In a large skillet, pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato and sauté for 5 minutes, until onions are translucent. Add the garlic and red pepper and sauté for 1 minute.

4. Add the chickpeas (drained and rinsed), coconut milk, curry paste, peanut butter, 1 cup water and the kosher salt and bring to a simmer. Simmer until sweet potatoes are tender, about 15 to 20 minutes.

5. Add the spinach and lime juice and cook until the spinach wilts, about 1 minute.

6. Garnish with crushed peanuts and torn cilantro. Serve with rice.

Tell us what you think!

Share your comments at https://dailyvegan.beehiiv.com/p/thai-sweet-potato-curry.

Do you have a recipe you’d like featured in the Daily Vegan?

Reply to this email with your recipe and we’ll be in touch.

Tell your friends about Daily Vegan!

Forward this email to them or tell them to go to http://dailyvegan.org and enter their email address at the top of the page. Thanks!