Hope McCarthyComment

Sweet Potato and Chickpea Red Curry

Hope McCarthyComment
Sweet Potato and Chickpea Red Curry

INGREDIENTS

  • 2 Tbsp vegetable oil

  • 2 large shallots, diced

  • 2 sweet potatoes, peeled and cut into 1/2 inch cubes

  • 3 Tbsp red curry paste ( I recommend Mae Ploy brand sold at Safeway)

  • 14 oz can of full-fat coconut milk

  • 1/2 - 1 cup vegetable broth (depends on how thick you like your curry)

  • 15 oz can of chickpeas, rinsed and drained

  • 1/2 cup roasted peanuts, chopped

  • 1/2 cup fresh cilantro, chopped

INSTRUCTIONS

  1.  Start making rice if you would like to serve it with your curry. Leave covered until ready to serve.

  2. In a large pot, sautè shallots for a couple minutes, until soft and fragrant.

  3. Add sweet potatoes and stir in red curry paste until sweet potatoes are coated.

  4. Add coconut milk, vegetable broth and chickpeas. Stir until sauce is smooth and there are no clumps of red curry paste.

  5. Bring to a simmer and simmer for 10-15 minutes or until sweet potatoes are fork tender.

  6. Take off heat and stir in 1/2 of the peanuts and cilantro.

  7. Serve over rice and garnish with remaining cilantro and peanuts.

I REALLY recommend using a high quality Thai red curry paste. The brand I suggested is very good. There are also great curry pastes sold at Asian grocery stores. Look for a brand that has at least some Thai writing on the label.