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Sweet Potato and Peanut Curry

Print Recipe
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 a large pot or Dutch oven over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
  2. Add garlic and ginger and cook for 1 minute. Add curry powder, cumin, coriander, and cayenne pepper, and toast the spices for 30 seconds, stirring constantly until fragrant.
  3. Add the sweet potato cubes and stir to coat with the spice mixture. Cook for 2 minutes.
  4. Add coconut milk, diced tomatoes with their juices, peanut butter, and vegetable broth. Stir well to combine and dissolve the peanut butter completely.
  5. Bring the mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until sweet potatoes are tender when pierced with a fork.
  6. Stir in the chickpeas and spinach and cook for 2-3 minutes until spinach is wilted and chickpeas are heated through. Taste and adjust salt as needed.
  7. Serve hot over cooked rice and garnish with fresh cilantro.