The Kitchn: This recipe is perfect for a cool start to spring
3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed
1 (13- to 14-ounce) can full-fat coconut milk
1/2 cup water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) bag baby spinach (about 5 packed cups)
Juice from 1 medium lime (about 2 tablespoons)
Cooked rice, for serving (optional)
1. Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste, and saute for another minute.
2. Add the sweet potatoes, chickpeas, coconut milk, water, salt and pepper, and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
3. Stir in the spinach, and cook until just wilted, 1 to 2 minutes. Remove from the heat, and stir in the lime juice. Serve over rice if desired.
Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to five days.
(Sheela Prakash is associate food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
