Sweet Potato, Chickpea, Super Greens & Peanut Butter Curry | Full of Beans Cookbook Inspired Recipe

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is nut-free and often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often cheaper and provide similar texture.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Salt is a basic alternative for seasoning.

Chop the sweet potatoes finely.

Heat a pot and add the chopped sweet potatoes to boil them.

While the sweet potatoes are boiling, prepare the other vegetables.

Chop the onion (or shallots), garlic, ginger, sugar snap peas, spinach, coriander, and kale.

Add the chopped onion (or shallots) to the pot with the sweet potatoes.

Add minced garlic and grated ginger to the pot.

Add the sugar snap peas, spinach, coriander, and kale to the pot.

Pour in the light coconut milk and add the Essential Cuisine veg stock.

Add all the spices: chili powder, ground turmeric, ground cinnamon, ground coriander, ground cumin, and garam masala to the pot.

Stir everything together and let it simmer for about 20-25 minutes until the vegetables are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens