Fridge Foraging: Coconut Curry with Sweet Potatoes and Chickpeas
This week's fridge foraging was between lettuce cups and coconut curry and you all chose coconut curry. Such a simple recipe - perfect for weeknight cooking. Plus is it one seriously big bowl of healthy comfort food.
Coconut Curry with Sweet Potatoes and Chickpeas
- 2 Tbs. grape seed oil (or other neutral oil)
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 Tbs. fresh grated ginger
- 3 Tbs. curry paste
- 2 - 15 oz. cans coconut milk
- 1 1/2 lbs. sweet potatoes, peeled and diced
- pinch of salt
- 1 15oz. can chickpeas
- 3 to 4 cups greens, such as spinach, chard, or kale
- Fish sauce to taste
- Serve over rice and garnish with cilantro, cashews, lime wedges, and sliced chili pepper
In a medium sized Dutch oven or heavy bottom pot, warm the grape seed oil over medium heat. Add the onion and cook for 5 minutes or until translucent. Add the garlic, ginger, and curry paste can cook for another 30 seconds. Add the coconut milk, sweet potatoes, and pinch of salt. Cover and cook over low for about 15 to 20 minutes or until the sweet potatoes are fork tender (this will depend on how big you diced the sweet potato).
Once the sweet potatoes are fork tender, fold in the chickpeas and greens and cover and cook for another 5 minutes or until the greens are wilted. Season with fish sauce then serve warm over rice. Garnish with cilantro, cashews, lime wedges, and sliced chili pepper.
Serves 4 people.