Thai Sweet Potato & Chickpea Green Curry

Directions

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1. To a large pot on high heat, add the oil and onions, and cook until the onions are soft, about 3 minutes. Add splashes of water as needed to deglaze the pot.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the curry paste, and mash into the garlic and onion mixture until fragrant, about 30 seconds.
4. Then add the sweet potato, coconut milk, chickpeas, and water*.
5. Bring to a boil, then reduce to a simmer for 10 - 15 minutes, partially covered, until the sweet potatoes are cooked through.
6. Remove from heat and add the spinach, stirring to wilt.
7. Serve over rice or with naan, and enjoy!

Notes

• * Taste test after adding the water. Depending on how thick you like your curry, you may want to add more water to thin it out.

Storage

• Store in an airtight container in the fridge for up to 3 days.