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Sweet Potato and Peanut Curry on a plate

Sweet Potato and Peanut Curry

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 tablespoons coconut oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 1/2 cup natural peanut butter
  • 2 cups vegetable broth
  • 1 can 15 oz chickpeas, drained and rinsed
  • 2 cups fresh spinach
  • Salt to taste
  • Fresh cilantro for garnish
  • Cooked rice for serving

Method
 

  1. Heat coconut oil in large pot or Dutch oven over medium; cook onion 5 minutes until softened and translucent.
  2. Cook garlic and ginger 1 minute; add curry powder, cumin, coriander, and cayenne. Toast 30 seconds until fragrant, stirring constantly.
  3. Stir in sweet potatoes to coat; cook 2 minutes.
  4. Add coconut milk, tomatoes with juices, peanut butter, and broth; stir well to dissolve peanut butter completely.
  5. Boil; reduce heat to medium-low and simmer uncovered 15-18 minutes until potatoes are fork-tender, stirring occasionally.
  6. Stir in chickpeas and spinach; cook 2-3 minutes until spinach wilts and chickpeas heat through. Taste; adjust salt as needed.
  7. Serve hot over rice, garnished with cilantro.