Vegetarian Peanut Curry

Dave and I have been in love with making curries at home lately. There is an amazing Thai restaurant down the street from us, but making dinner at home is much healthier and cheaper. I adapted this recipe based on the veggies I already had at home. 

Adapted from Whatever Pieces.

-1 cup dry brown rice, cooked
-1 tbsp canola oil
-1 large sweet potato, peeled and cut into 3/4-inch cubes
-1/2 a large onion, sliced into half moons
-1/4 of a cabbage, thinly sliced
-1/2 can chickpeas, drained and rinsed
-1/3 cup creamy peanut butter 
-1 15-oz can coconut milk 
-2 tbsp lime juice
-2 tbsp brown sugar, packed
-1 tbsp red curry paste

Heat the oil in a large skillet and add the sweet potato and cabbage. Cook about five minutes. Then add the sliced onion, cook, stirring occasionally, until sweet potatoes are fork-tender.

As the vegetables cook, prepare the sauce. In a medium mixing bowl, whisk together the peanut butter, coconut milk, lime juice, brown sugar and red curry paste. Once the potatoes are fork-tender, add the chickpeas and cook for 1-2 minutes.

Add the sauce, bring to a boil. Once the sauce is boiling, reduce to a simmer and cook for 6-8 minutes. Remove from the heat and serve over rice.

This was a delicious dinner. The sauce on this is full of flavor and once it cooked down into the vegetables the sauce was a wonderful consistency as well. This was good served with rice or over plain ramen noodles. It made about four servings, which left us with a hearty dinner as well as some leftovers.


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