Vegan Green Curry with Sweet Potato and Chickpeas

Ingredients

• 2 tbsp Coconut Oil
• 2-3 tbsp Green Curry Paste
• 2 cans Coconut Milk
• 2 medium Sweet Potatoes
• 1 can Chickpeas
• 1 can Bamboo Shoots
• about 142 g Spinach
• 2 tbsp Lime Juice
• 1 tsp Brown Sugar
• 1/4 cup Thai Basil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (approximately 175°C / 175°C). Add the 2 tablespoons of coconut oil and let it melt and heat up for about 1 minute.
2. 2Add the 2-3 tablespoons of green curry paste to the hot oil. Stir constantly for 1-2 minutes until the paste becomes very fragrant, like a strong spice smell.
3. 3Pour in the 2 cans of coconut milk. Add the 2 medium sweet potatoes (peeled and cut into 2.54 cm cubes), the 1 can of chickpeas (drained and rinsed), and the 1 can of bamboo shoots (drained). Stir everything together well.
4. 4Increase the heat to medium-high and bring the mixture to a gentle simmer, where small bubbles appear around the edges. Once simmering, reduce the heat to low, cover the pot, and cook for 20-25 minutes. Check the sweet potatoes by poking them with a fork; they should be easily pierced and tender.
5. 5Add the about 142 g of spinach to the pot. Stir it into the hot curry and cook for 1-2 minutes, just until the spinach leaves have wilted down.
6. 6Stir in the 2 tablespoons of lime juice and the 1 teaspoon of brown sugar until they are fully combined with the curry.
7. 7Serve the vegan green curry hot. Garnish with the 1/4 cup of fresh Thai basil leaves before serving, ideally with rice.

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