• 1 tablespoon olive oil
  • 2 shallots, diced
  • 2 sweet potatoes, peeled and cubed
  • 1 14-ounce can chickpeas, no salt added, rinsed and drained
  • 3 tablespoon curry paste (red or yellow)
  • 1 14-ounce can full fat coconut milk
  • 3 cups fresh baby spinach
  • 3/4 cup low sodium vegetable broth
  • 1/4 cup raw peanuts, chopped
  • 1/4 cup cilantro (leaves only), chopped
  • Optional: serve with rice, garnish with lime wedges


  1. Heat oil over medium high heat. Add the shallots and cook until soft and fragrant.
  2. Add the sweet potatoes and stir to coat.
  3. Add the curry paste and chickpeas, and stir until well-combined.
  4. Add the coconut milk and broth and let it simmer over low heat for 15-20 minutes until thickened and sweet potatoes are tender.
  5. Stir in the spinach until wilted.
  6. Add peanuts and cilantro.
  7. Top with additional peanuts and/or cilantro.