Another ripper of a vegetarian recipe !

.. she said modestly ..

Lifted it from our national broadcaster the ABC. They should live so long.

I’m hoping this one is acceptable to the tum of my much-admired blogger, Whispering Gums.  Hers is a sensitive organ and can give her a hard time unless she anticipates said contrariness. Fingers crossed ..


Sweet Potato Curry with Chickpeas and Baby Spinach

Ingredients

  • 1½ tbsps extra virgin olive oil
  •  ½ onion, finely diced
  •  2 tbsps garlic & ginger paste<*>
  •  1½ tsp ground cumin
  •  1 tsp ground turmeric
  •  1 tsp ground cinnamon
  •  ¼ tsp chilli flakes (or more, to taste)
  •  2 tbsps peanut butter – either kind
  •  500g sweet potato, cut into 3 cm – I prefer 1″, to be honest – chunks
  •  1 can full fat coconut milk
  •  1 cup vegetable stock
  •  1 can chickpeas, drained
  •  120g baby spinach leaves
  •  ½ a lemon
  •  salt

Method

  • Heat the oil over low-medium heat in a heavy-based pot. Add the garlic and ginger paste<*> and cook for until fragrant. Add the onion and salt and cook until the onion softens.
  • Add spices and cook, stirring, for about 30 seconds (heat but don’t burn them), before adding the peanut butter and stirring in.
  • Add the sweet potato to the pot and stir to coat it in the spiced onion mixture, before adding the coconut milk, stock and chickpeas.
  • Bring to a boil then reduce the heat to a simmer and cook, stirring every so often, until the sweet potato is tender (about 15’).
  • Just before serving, add the spinach and the juice of half a lemon and stir in.
  • Taste and add any additional salt or lemon juice as required.

Serve over cooked rice.


No tomatoes, see ? – but some greens !  I know I’m not eating enough greens right now: I shall have to find recipes that include them.

 

<*>garlic & ginger paste is easily found, and it does away with so much faffing about !

9 comments

  1. This sounds so comforting, M-R. I have a nasty cold, the weather outside is dismal, and I could use some brightening! I have all the ingredients on-hand and I am definitely going to give it a go. This is a winner!

    Liked by 1 person

  2. I’m sorry: beautiful people are not meant to have colds. Something has gone wrong somewhere.
    [grin]
    I think I shall increase the peanut butter, next time. But then, I adore crunchy peanut butter. Sighh ..
    XO

    Like

    1. You mean, you cannot have anything with a bit of heat ? – oh, aaaargh !
      I’m not a VERY hot dishes person, not at all; but never to have anything by way of chilli or whatever .. that is Deprivation, to my way of thinking.

      Like

  3. I seem to have everything at hand except the spinach. Adding that to my shopping list.

    I recently made Butter Chickpeas from the New York Times food section, and it was similar and pretty good. But my ginger was too chunky, so afterward I bought some ginger paste for the next recipe. I’ll use it in yours, too!

    Liked by 1 person

    1. I keep thinking how much I wish I had a subscription to the NYT .. I shall look out for their next Big Offer, ’cause I know that is one superior publication .. much like your site, Michele.

      Like

  4. Sorry that I didn’t see this before. I was in Thredbo and didn’t keep up with all my blog emails. I’m catching up now.

    This recipe looks delicious, but I can’t have peanut butter either. HOWEVER, don’t despair as I have found that cashew butter is a good substitute for peanut butter (whereas almond butter isn’t). So I will print this recipe and try it out.

    Liked by 1 person

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