Sweet Potato Chickpea Curry Ingredients 1/2 tsp coconut oil 1 large onion, diced 3 or 4 cloves garlic, chopped a small knob frozen ginger 4 teaspoon Thai curry paste 2 sweet potatoes, cubed 1 19 ounce can chickpeas 1 14 ounce can coconut milk 1 cup orange juice 3 tbsp cup peanut butter or any other nut butter a sprinkle sea salt 1 cup frozen green peas several handfuls baby spinach a bunch chopped cilantro instructions Add a splash or two of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so. Grate the frozen 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, coconut milk, orange juice and peanut butter and salt. Bring to a simmer for 15 mins then add the chickpeas, lower the heat and continue simmering until the sweet potatoes are tender, about 15 more minutes. Stir in the peas, spinach and cilantro. Serve over rice.