Easy Thai Coconut Curry

INGREDIENTS

• 1 Onion
• 1 Garlic Bulb
• 1 piece of Ginger root
• 1 container of Thai curry paste
• 1 can of Coconut milk
• 1 can of Chickpeas
• 3 – 4 Sweet Potatoes
• 1 Lime
• Cooking oil
• Water

SUGGESTED ADD-INS

• Peanut butter
• Frozen broccoli or mixed vegetables
• Bell pepper
• Mushrooms
• Chicken / Tofu / Shrimp
• Hot peppers for garnish
• Chopped Peanuts, Cashews or Almonds

Prepare your ingredients:

1. 1. Peel and chop the onion
   2. Peel the ginger and grate it finely, or chop finely
   3. Peel and chop two cloves of garlic
   4. Wash, peel and slice the sweet potatoes into 1 inch cubes
   5. Open the can of chickpeas and rinse
   6. Open the can of coconut milk

Make the recipe

1. 1. 1. Add 1 tbsp cooking oil to a saucepan and bring to medium heat
      2. Add the chopped onion and sauté for 5 minutes or until the onion is transparent
      3. Once the onion is cooked, add the ginger and garlic, stir
      4. Cook for one minute
      5. Stir in 3 tbsp of curry paste
      6. OPTIONAL: Add 1 tbsp peanut butter at this step
      7. Add the can of coconut milk, refill the can with water and add that to the saucepan as well
      8. Add the chopped sweet potatoes and the can of chickpeas
      9. Bring the curry to a boil, then reduce the heat to a simmer and let cook, uncovered for 25-30 minutes or until the sweet potatoes are tender
      10. OPTIONAL: Add more vegetables at this point:
          1. If using fresh vegetables: tender vegetables like peppers or mushrooms should be added in the last 10 minutes, heartier vegetables like potatoes, carrots, turnips or can be added with the sweet potatoes
          2. If using canned or frozen vegetables: add before simmering.
      11. OPTIONAL: Add cooked proteins (meat or tofu) to the simmering curry 10 – 15 minutes before serving
      12. Slice the lime into wedges and serve on the side

CARROT TIPS

• This dish is a great base to build from – curries shine when loaded with vegetables. You can use canned, fresh or frozen vegetables based on what you have. Peas, corn, carrots, potatoes, broccoli, spinach, kale, bamboo shoots – even pineapple can stretch this meal.
• Add crunch with toppings like cashews or roasted peanuts (especially when using peanut butter)
• Kick up the spice with a hot sauce like sri racha (Thai chili sauce)

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