{"id":501,"date":"2011-11-10T06:53:48","date_gmt":"2011-11-10T06:53:48","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=501"},"modified":"2014-11-18T19:14:07","modified_gmt":"2014-11-18T19:14:07","slug":"sweet-potato-chickpea-curry","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=501","title":{"rendered":"SWEET POTATO CHICKPEA CURRY"},"content":{"rendered":"

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Our November skies are gray, and at times the rain is relentless.\u00a0 We call it our monsoon season.\u00a0 This is when you want something spicy simmering away on the stove, filling the kitchen with exotic fragrance.<\/p>\n

This is one of our\u00a0 most favorite dishes, a brightly flavoured bowl of half stew, half soup, and all flavour.\u00a0 Its spicy aromas are so tasty and addictive you’ll never notice it doesn’t include meat.\u00a0 Serve\u00a0 this dish over Basmati rice.<\/p>\n

SWEET POTATO CHICKPEA CURRY<\/p>\n

This is a generous recipe and serves 6 to 8.\u00a0\u00a0 If there’s just two of you\u00a0 still\u00a0 make the full amount\u00a0 as it is an excellent dish the next day).\u00a0 We all love leftovers.\u00a0\u00a0 This is a very quick and easy recipe to make.\u00a0 I can’t say enough good things about this recipe.\u00a0 You’ll be proud to serve it to family and friends.<\/p>\n

Add a splash or two of vegetable oil to a stockpot over medium-high heat.\u00a0 (You need the large pot because of the volume of this recipe.)\u00a0 Toss in the onion, a sprinkle or two of sea salt, \u00a0 the red pepper flakes, \u00a0 and garlic and saute until they’re translucent, about 3-4 minutes.\u00a0\u00a0\u00a0\u00a0\u00a0 Grate the ginger into the pan with a Microplane grater or standard box grater, and add the Thai curry paste.\u00a0 Continue cooking until the spices are heated through and fragrant, another few minutes.<\/p>\n

Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter.\u00a0 Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.\u00a0 Stir in the peas, spinach and cilantro.\u00a0 Serve over rice.<\/p>\n

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SWEET POTATO CHICKPEA CURRY<\/span><\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Vegetarian main<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 10 mins<\/span><\/div>\n
Cook time: 30 mins<\/span><\/div>\n
Total time: 40 mins<\/span><\/div>\n
Serves: 6<\/span><\/div>\n
This is one of our most favorite dishes, a brightly flavoured bowl of half stew, half soup, and all flavour. Its spicy aromas are so tasty and addictive you’ll never notice it doesn’t include meat.<\/span><\/div>\n
Ingredients<\/div>\n
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  • a splash of vegetable oil<\/li>\n
  • 1 large onion medium dice<\/li>\n
  • 3-4 cloves of garlic, chopped<\/li>\n
  • a sprinkle of red pepper flakes<\/li>\n
  • a generous knob of ginger grated<\/li>\n
  • 1 tsp (5 ml) of Thai Curry paste (yellow if the mildest, red is a bit spicier and green is the spiciest).<\/li>\n
  • 2 sweet potatoes, peeled and cut into 1\/2 inch cubes<\/li>\n
  • 1 19 oz (540 ml) can of chickpeas<\/li>\n
  • 1 14 oz (398 ml) can of coconut milk (if you wish there’ s low fat available)<\/li>\n
  • 1 cup (250 ml) orange juice<\/li>\n
  • 1\/2 cup (125 ml) of peanut butter or any other nut butter<\/li>\n
  • a good sprinkle or two of sea salt for the onions<\/li>\n
  • 1 cup (250 ml) or so of frozen tiny green pea<\/li>\n
  • several handfuls of baby spinach and a bunch of chopped cilantro (this can be omitted for non cilantro lovers).<\/li>\n<\/ul>\n
    Instructions<\/div>\n
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      \n
    1. Add a splash or two of vegetable oil to a stockpot over medium-high heat. (You need the large pot because of the volume of this recipe.)<\/li>\n
    2. Toss in the onion, a sprinkle or two of sea salt, the red pepper flakes, and garlic and saute until they’re translucent, about 3-4 minutes.<\/li>\n
    3. Grate the ginger into the pan with a Microplane grater or standard box grater, and add the Thai curry paste.<\/li>\n
    4. Continue cooking until the spices are heated through and fragrant, another few minutes.<\/li>\n
    5. Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.<\/li>\n
    6. Stir in the peas, spinach and cilantro. Serve over rice.<\/li>\n<\/ol>\n<\/div>\n
      <\/div>\n
      2.1.7<\/div>\n<\/div>\n

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