This Thai Vegetable Curry combines colorful vegetables, chickpeas, coconut milk, and optional peanut butter for a delicious and nutritious meal.
Servings: 6
1. Heat a large pot over medium heat. I used a wok. Add the onion and dry sauté for 2-3 minutes until translucent and slightly browned, adding spoonsful of broth to prevent sticking and to deglaze the pan. Add the garlic and ginger, and cook for 1-2 minutes, but don’t brown. Add curry powder and cumin and sauté 1-2 minutes more, until fragrant, adding a bit more broth.
2. To the pot, add the sweet potato, cauliflower, carrots, broccoli, red pepper and chickpeas. Stir in the coconut milk, curry paste and salt. Bring to a boil, then lower the heat and simmer for about 10-12 minutes or until the sweet potatoes and other vegetables are just tender. Add broth if the curry is thicker, until it is at the desired consistency.
4. Stir in the date paste or maple syrup, lime juice, and the spinach, just until the spinach slightly wilts. Taste and season with more salt if desired, or other seasonings.
Serve with hot rice, fresh cilantro, and hot sauce if desired. Leftovers may be frozen.
