Chickpea and Sweet Potato Curry
INGREDIENTS
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, grated
2 tsp fresh ginger, grated
2 tbsp Thai red curry paste* (see notes)
1 tsp ground turmeric
1 red bell pepper, chopped
1 sweet potato, peeled and cubed
1 can chickpeas, drained and rinsed
1-2 cups spinach, roughly chopped
1 can coconut milk (13.5 oz) (cha's organics coconut milk)
3-4 cups vegetable or bone broth
1 tbsp coconut aminos
1 tbsp creamy peanut butter (unsweetened peanut butter)
Juice of 1/2 lime
1/2 cup fresh cilantro with stems, roughly chopped
Salt & pepper
METHOD
Heat the olive oil in a large skillet or pot over medium heat. Add the onion, bell pepper, sweet potato, and ginger and cook for 3-4 minutes until the onion is translucent. Add the garlic, ground turmeric, and curry paste and cook for 2 minutes until fragrant.
Add the chickpeas, season with a pinch of salt and pepper, and stir together. Cook for another 2 minutes.
Add the broth, peanut butter, and coconut aminos. Mix well until the peanut butter has dissolved and bring to a boil. Reduce the heat to low and simmer for 20 minutes, covered.
Uncover and stir in coconut milk, spinach, chopped cilantro stems, and lime juice, cook for 5-6 minutes.
To serve, divide bone broth rice among bowls and ladle the curry over the top. Top with cilantro and another squeeze of lime juice. Enjoy!
Note: If you do not have curry paste - you can use 1 tbsp curry powder or 1/8 tsp of each of the following spices: coriander, mustard, cumin, fenugreek, paprika, cayenne, cardamom