The Not So Skinny Cook

I’ve also made this with butternut squash instead of the sweet potato, pumpkin might also be a nice substitute.

Ingredients

• 2 Sweet Potatoes (sub with 1 small butternut squash), peeled and cubed
• 2oz red curry paste
• 1 can coconut milk
• 1 can chickpeas (or 1.5 cups homemade), drained
• 3-4 cups spinach
• 1/4 bunch cilantro, roughly chopped with stems (optional)
• olive oil
• salt to taste

Instructions

1. Heat about 1T of olive oil in a heavy bottom pot over med-high heat. Add sweet potatoes and cook until slightly browned, about 10 minutes.
2. Add red curry paste and sauté until fragrant, 1-2 minutes.
3. Add coconut milk and bring to a simmer, reduce to low, cover, and cook 10 minutes. Sweet potatoes should be soft.
4. Add drained chickpeas and bring to a simmer. Simmer for 3-5 more minutes (longer if you like really mushy chickpeas). Salt to taste.
5. Add spinach (adding in batches if needed) and cook until wilted. Remove from heat.
6. Serve over rice and/or with roti and sprinkle with cilantro.

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