Not only is it flavourful, but the colours are amazing
Is there anything better than the smell of onions and garlic sizzling.
And then you add in the ginger and Thai curry paste. Voila the flavours jump up another notch
Every thing is sizzling away
Just before serving the spinach and cilantro go in. You will notice the peas aren't in yet. What is it about boys and peas. The nice thing is you can add them in to the people who love peas, like me.
a splash of vegetable oil
1 large onion, diced
3 or 4 cloves garlic, chopped
a small knob of giner
1 teaspoon Thai curry paste (I added 3)
2 sweet potatoes, cubed (I added 3 good sized ones)
1 - 19 ounce can chickpeas
1 - 14 ounce can coconut milk
1 cup orange juice
1/2 cup peanut butter or any other nut butter
a sprinkle of sea salt
1 cup frozen green peas
several handfuls of baby spinach
a bunch of cilantro
Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and saute them until they are lightly browned, about 5 minutes or so.
Grate the ginger into the pan with a microplane grater or standard box grater and add the Thai curry paste. 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 salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes.
Serve over rice.
Thanks Chef Michael, this will definitely be a Carlson family favourite.