Thai Red Curry with Sweet Potatoes and Chickpeas

Ingredients

• 2 medium Sweet potatoes, peeled and cubed
• 1 can Chickpeas, drained and rinsed
• 2 tbsp Red curry paste
• 2 cans Coconut milk, full-fat
• 5 oz Spinach
• 1/2 cup Vegetable broth
• 1 tbsp Fish sauce alternative (soy sauce)
• 1 tbsp Lime juice
• 1 tsp Brown sugar
• 4 cups Cooked brown rice

Instructions

1. 1Place a large pot or Dutch oven over medium heat (350°F / 175°C). If the pot is not non-stick, add 1 tablespoon of oil. Add the 2 tablespoons of red curry paste to the pot. Cook for 1-2 minutes, stirring constantly, until it smells fragrant.
2. 2Add the 2 medium sweet potatoes, peeled and cubed, and the 1 can of chickpeas, drained and rinsed, to the pot. Cook for 3-5 minutes, stirring occasionally, to lightly brown them.
3. 3Pour in the 2 cans of full-fat coconut milk and the 1/2 cup of vegetable broth. Stir everything together. Increase the heat to medium-high (400°F / 200°C) and bring the liquid to a gentle simmer, which is when small bubbles appear around the edges. Once simmering, reduce the heat to low (200°F / 95°C), cover the pot, and cook for 15-20 minutes, or until the sweet potatoes are easily pierced with a fork.
4. 4Add the 5 oz of spinach to the pot. Stir it into the hot curry and cook for 1-2 minutes, just until the spinach leaves have wilted.
5. 5Stir in the 1 tablespoon of soy sauce (or fish sauce alternative), the 1 tablespoon of lime juice, and the 1 teaspoon of brown sugar. Stir well to combine all the flavors.
6. 6Serve the Thai red curry immediately over the 4 cups of cooked brown rice.

Substitutions

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