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Sweet Potato Curry

From Statesboro Market2Go

<p>A spicy vegan recipe that pairs up well with rice! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 4

1 Onion (diced)
2 medium sized Sweet potatoes (peeled or unpeeled & iced into 1/2-inch chunks)
2 Garlic cloves (minced)
1 Bell pepper (preferably red, sliced into thin strips)
2 tablespoons Olive oil
15 ounces Chickpeas (drained & rinsed if canned)
15 ounces Coconut milk
3 tablespoons Thai red curry paste
1 tablespoon Peanut butter
1 1/2 teaspoons Salt
4 cups Spinach (chopped)
1/2 tablespoon Lime juice (optional)
Crushed peanuts (for garnish)
Torn fresh cilantro (for garnish)
Rice for serving

Step by Step Instructions
  1. Heat the olive oil over medium heat in a Dutch oven. Add the onion & sweet potato and saute for 5 minutes. Add the garlic & bell pepper and saute for 1 additional minute.
  2. Add the chickpeas, coconut milk, curry paste, peanut butter, 1 cup of water, and the salt. Bring the mixture to a simmer and let the mixture cook for 15 to 20 minutes.
  3. Add the spinach & lime juice and cook for 1 minute to let the spinach wilt.
  4. Garnish with crushed peanuts & torn fresh cilantro, then serve with rice.