Sweet Potato Chickpea Curry with Brown Rice

Ingredients

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  19 oz or 539g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  ½ cup or 80g

• Spinach

  Raw

  1 cup or 30g

• Curry powder

  Spices

  1 tbsp or 6g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  3 cloves, minced or 9g

• Orange juice

  1 cup or 249g

• Ginger root

  Raw

  1 tsp or 2g

• Coconut milk

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

  1 ¾ cup or 420g

• Brown rice

  Long-grain, cooked

  4 cup or 780g

• Peanut butter

  Smooth style, without salt

  ½ cup or 129g

• Coconut oil

  1 tbsp or 14g

Directions

1. Add a tbsp of coconut oil to a stockpot over medium-high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so. Grate the frozen ginger into the pan and add the curry powder. Continue cooking until the spices are heated through and fragrant, another few minutes. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter and some salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach and cilantro. Serve over brown rice. © 2011 Chef Michael Smith :)