Hello lovelies! I hope you are all having a great weekend. If you are in Edmonton, you are probably digging your way out of all of the snow over the past week. Where is it all coming from? I can’t remember the last winter that saw us getting several feet of snow at once! Makes me want to just hibernate and wake up in April. Only 3 more months to go. *sigh*

Cold weather warrants warm, spicy, and fragrant stews around here. Honey and I are big curry fans, and typically eat some type of curry concoction at least once per week. We also try to eat a couple of vegetarian meals each week. This sweet potato chickpea curry kills two birds with one stone and has a lovely flavor from the peanut butter and orange juice. Not to mention the thai curry paste. I’m not a huge fan of very spicy dishes, but if you like your curries on the hotter side, increase the amount of curry paste you use. You could also substitute green or yellow curry paste, depending on your preference (green is the spiciest, yellow is the mildest). Enjoy my friends ~ happy eating!

Sweet Potato Chickpea Curry (adapted from The Best of Chef at Home, Michael Smith)

A splash of vegetable oil

1 large onion, diced

4 cloves of garlic, chopped

A small knob of frozen ginger

2 tsp. of Thai red curry paste

2 sweet potatoes, peeled and cubed

1 19-oz. can of chickpeas, drained

1 14-oz. can of coconut milk

1 cup of orange juice

1/2 cup of peanut butter

1/2 tsp. sea salt

1 cup frozen green peas

Several handfuls of baby spinach

Chopped cilantro

Add a splash of vegetable oil to a stockpot over medium-high heat. Toss in the onion and garlic and saute them until they are lightly browned, about 5 minutes.

Grate the frozen ginger into the pan and add the Thai curry paste. Continue cooking until the spices are heated through and fragrant, another few minutes.

Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter, and salt. Brig to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas, spinach, and cilantro. Serve over rice.