Thai Peanut Curry with Sweet Potatoes and Chickpeas

Ingredients

• 2 cans Coconut Milk
• 2 tbsp Red Curry Paste
• 1/2 cup Peanut Butter (Natural)
• 2 tbsp Soy Sauce (Gluten-Free Tamari)
• 1 tbsp Brown Sugar
• 1 tbsp Lime Juice
• 2 Sweet Potatoes
• 1 can Chickpeas
• 5 oz Spinach
• 1 cup Rice

Instructions

1. 1In a medium saucepan, combine the 1 cup of rice with 2 cups of water. Bring the water to a boil over high heat (about 212°F or 100°C). Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for 15 to 20 minutes, or until all the water has been absorbed. Remove the saucepan from the heat and let it rest, covered, for 5 minutes.
2. 2Peel the 2 sweet potatoes and cut them into 1-inch cubes. Open the 1 can of chickpeas and drain the liquid.
3. 3Place a large pot or Dutch oven over medium heat (about 350°F or 175°C). Add the 2 tablespoons of red curry paste to the heated pot and cook for 1 to 2 minutes, stirring constantly, until it smells fragrant.
4. 4Pour in the 2 cans of coconut milk, add the 1/2 cup of peanut butter (natural), 2 tablespoons of soy sauce (gluten-free tamari), 1 tablespoon of brown sugar, and 1 tablespoon of lime juice. Stir everything together with a whisk or spoon until the peanut butter is fully dissolved and the mixture is smooth. Bring the mixture to a gentle simmer.
5. 5Add the cubed 2 sweet potatoes and the drained 1 can of chickpeas to the pot. Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 20 to 25 minutes, or until the sweet potatoes are easily pierced with a fork.
6. 6Stir in the 5 ounces of spinach and cook for 1 to 2 minutes, or until the spinach has wilted completely into the curry.
7. 7Serve the Thai peanut curry immediately over the cooked 1 cup of rice.

Substitutions

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