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The spicy aromas in this dish are so delicious, you'll never notice it doesn't include meat
Half stew, half soup, all flavour
Its spicy aromas are so tasty and addictive that you’ll never notice it doesn’t include meat. This dish is at its best when it’s served over rice.
Ingredients
Instructions
1. Add a splash or two of vegetable oil to a stockpot over medium-high heat. 2. Toss in the onion and garlic and sauté them until they’re lightly browned, about 5 minutes or so. 3. Grate the frozen ginger into the pan with a Microplane grater or standard box grater and add the Thai curry paste. 4. Continue cooking until the spices are heated through and fragrant, another few minutes. 5. Add the sweet potatoes, chickpeas, coconut milk, orange juice and peanut butter and salt. 6. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. 7. Stir in the peas, spinach and cilantro. 8. Serve over rice. Serves 6 to 8.
Recipe courtesy Caren McSherry from the Gourmet Warehouse
Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.