Red Thai Peanut Curry with Sweet Potatoes and Chickpeas

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  14 oz or 397g

• Cilantro

  Raw - Whole Foods Market

  40g

• Coriander leaf

  Spices, dried

  ¼ tsp or 0.1g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  100g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Kale

  Raw

  100g

• Limes

  Raw

  1 fruit or 67g

• Peanuts

  All types, raw

  50g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Sweet potato

  Raw, unprepared

  2 cup, cubes or 266g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  397g

• Curry paste

  5 tbsp or 75g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Peanut butter

  Chunk style, with salt

  3 tbsp or 48g

• Soy sauce

  Regular sodium, Shoyu

  1 ½ tbsp or 24g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  100g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

Directions

1. In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes. Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes. Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 2 minutes. Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts. https://www.fitmittenkitchen.com/red-thai-peanut-curry-with-sweet-potatoes/

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