Interreg

CURRY 1/4 cup water (or use 1 tablespoon or 15 ml avocado, coconut, or olive oil) 1 large white onion, diced (1 onion yields ~2 ½ cups or 300g diced) 5 cups cubed sweet potatoes, cut into 1/2-inch cubes 3-4 large cloves garlic, minced 2 Tbsp finely chopped fresh ginger 1 (15-oz.) can chickpeas, drained and rinsed (1 can yields ~1 ½ cups cooked chickpeas) 1-2 large handfuls baby spinach (optional)

If making homemade roasted red peppers, prepare them at this time using this recipe. Otherwise, proceed to the next step. To a high-speed blender, add roasted red peppers, diced tomatoes, coconut milk, curry powder, salt, and pepper (optional). Blend on high until smooth and creamy. Set aside. To a large pot over medium heat, add the water (or oil) and onion and sauté until softened — about 4-5 minutes. Add cubed sweet potatoes and sauté another 3-4 minutes. Then add garlic and ginger and sauté 1 more minute or until fragrant. Add the roasted red pepper sauce and chickpeas and stir to combine. Bring to a gentle boil, then lower to a simmer and cook uncovered for 20-25 minutes, stirring occasionally. Reduce heat or cover if it’s splattering. When the potatoes are tender, add in the spinach, stir, and cook until it’s wilted — about 1-2 minutes. Taste and adjust as needed, adding more salt for overall flavor or curry powder for warmth and spice. Optionally, serve with rice of choice (coconut rice, brown rice, or white rice), cilantro, lime wedges, and sliced jalapeño.