This creamy and hearty sweet potato and chickpea curry is likely to make appearances often on my menu during the upcoming months. It is really ridiculously easy to prepare, and so nourishing and pure. Simplicity is oftentimes the best sort of bliss.
What is distinctive about this curry is not only the creaminess, but the satisfying blend of hot and aromatic spices that accompany the sweet earthiness of the vegetables. Plump and buttery chickpeas add texture and balance, and present is also a nutty and citrus-y undertone that teases the palate. The whole experience is completed by the soothing qualities of silky coconut milk. Especially suited to the season as it is comforting and warming, I’d enjoy it anytime of year.
I used some of my homemade Thai red curry paste in this recipe, which I highly recommend, but it’s not essential to the dish. You might add some extra chilies, or adjust the spicing accordingly. I also wanted a fairly thick curry, but you can adjust the water used to make it more soup-like.
I highly recommend serving this curry over a hot bed of fresh cooked white jasmine rice. It really completes the creamy experience. Needless to say, it’s also a complete meal in itself.
|Sweet Potato, Chickpea and Spinach Curry with Green Peas
|Recipe by Lisa Turner
Published on November 3, 2016
Simple, warming and nourishing creamy chickpea and sweet potato curry with coconut milk, green peas and aromatic Thai-style seasonings
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- 2/3 cup dried chickpeas (2 cups cooked)
- 1/2 tablespoon coconut oil or other cooking oil
- 1 medium onion, diced
- 2 cloves garlic, minced or crushed
- 2 to 3 teaspoons fresh ginger, minced or grated
- 1 to 2 red chilies, seeded and finely chopped
- 1 tablespoon Thai red curry paste, or to taste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 14 oz (400 mL) coconut milk
- 1 cup pure orange juice
- 1/2 cup almond butter or other nut butter
- 1 large sweet potato, peeled and cubed
- vegetable stock or water as needed
- 1 teaspoon sea salt, or to taste
- 1 cup frozen peas
- several handfuls of baby spinach leaves, trimmed
Rinse the chickpeas and soak in several inches of water for 8 hours or overnight. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until tender. Drain and set aside.
Heat the oil in a large saucepan over medium heat. When hot, add the onion and sauté for 5 minutes until soft. Stir in the garlic, ginger and chilies, and stir for another few minutes. Add the curry paste, cumin, coriander, paprika and nutmeg, and stir for another minute until the spices are fragrant.
Pour in the coconut milk and orange juice. Whisk in the almond butter, and then stir in the sweet potato, chickpeas and salt. Bring to a gentle boil, reduce the heat to medium-low, and cover. Simmer until the sweet potato is tender, about 25 to 30 minutes. Stir occasionally, adding stock or water if the sauce is too thick.
Stir in the peas and then add the spinach, a handful at a time, until wilted. Simmer for another few minutes until the peas are tender.
Taste for seasoning, remove from heat, and serve hot over a bed of fresh cooked white rice.
Makes 6 servings
I’m sharing this recipe with My Legume Love Affair, kindly hosted this month by Simona of Briciole, Eat Your Greens, co-hosted by Shaheen and The Veghog, and also Jac’s Meat Free Mondays.
Other sweet potato recipes to enjoy from Lisa’s Vegetarian Kitchen:
Sweet Potato, Carrot Hummus Soup
Hash Brown Sweet Potato and Beets
Vegetarian Sweet Potato Wraps with Crispy Chickpeas
Thai-Inspired Creamy Carrot and Sweet Potato Soup with Mixed Mushrooms