Looking to add a little spice to your life? Sorry, we aren’t relationship counselors, but we are counselors of fine cuisine and we have just the dinner defense you’ve been looking for! This Sweet Potato Curry will take your relationship with food to a new level. When you marry flavorful sweet potatoes and cheerful chickpeas, along with all the faithful tastes of Thai that you fell in love with all those years ago, there will be some sweet harmony in the air tonight. Don’t let boring flavors get you down; spice things up with Sweet Potato Curry and get to living again. It truly is a labor of love!

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  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 medium sweet potatoes, unpeeled and washed, or peeled, diced into 1/2-inch chunks
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced into thin strips
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) can full-fat coconut milk
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon peanut butter
  • 1 cup water
  • 1 1/2 teaspoons kosher salt
  • 4 cups baby spinach, chopped
  • 1/2 tablespoon lime juice
  • peanuts, to taste, crushed, for garnish
  • fresh cilantro leaves, to taste, for garnish
  • jasmine rice or basmati rice, to taste, cooked and warm, for serving
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Step 1 –In a large skillet, heat the olive oil over medium heat.

Step 2 –Add the onions and the sweet potatoes to the oil and sauté until the onions are translucent, about 5 minutes.

Step 3 –Add the garlic and the red bell pepper to the veggie mixture and sauté for 1 minute.

Step 4 –Add the chickpeas, the coconut milk, the curry paste, the peanut butter, the water, and the salt and bring to a simmer.

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Step 5 –Simmer the veggie mixture until the sweet potatoes are tender, about 15-20 minutes.

Step 6 –Add the spinach and the lime juice to the veggie mixture and cook until the spinach wilts, about 1 minute.

Step 7 –Garnish the curry with the crushed peanuts and the fresh cilantro leaves.

Step 8 –Serve the curry over the rice.