Sweet Potato – Chickpea Thai Red Curry
Less meat each week, more nutrient dense food is the way to go, at least that’s what my research tells me & Dr. Fuhrman’s “Nutritarian” way of eating. Also I’ve been following the Clean 15 & Dirty Dozen guides, this recipe calls for Spinach & Potatoes, definitely get those organic. So here is a great dish, For the Indian Curry Version, you can follow Jamie Oliver’s Recipe:ย https://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-chickpea-amp-spinach-curry/
My Recipe in Thai form is here:
What You’ll Need:
- coconut oil or olive oil for the bottom of your pot
- 3 organic sweet potatoes, peeled & cubed into 1 inch pieces
- 1 tin of chickpeas (400g)
- 1 shallot
- 1 zest and juice of a lime
- 1/2 red onion
- bunch of cilantro leaves
- cilantro stalks finely chopped, about 2 tablespoons
- 3cm grated fresh ginger (use a spoon to peel it ๐ )
- fresh spinach (400g)
- Thai Red Curry Paste
- 1 tin 400ml of coconut milk ( I used the Whole Foods 365 brand)
- 1 baby thai red chili (optional, this will make it spicy)
- & don’t forget rice!
Method:
- In a pot, boil your sweet potatoes until just done, you should put a fork in the potato and if it slides off, its ready. Drain and set aside
- Finely slice and add the shallot and onion, curry paste, cook for 10 minutes, or until the onion is soft and golden (on medium low heat)
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Heat reduced – add coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Garnish with Coriander & Basmati Rice ๐
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