• 2 tablespoons extra virgin olive oil
  • 1 onion, chopped
  • 3 tablespoons green curry paste
  • 4 cups sweet potatoes, cut into 2 inch chunks
  • 1 red pepper, sliced
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1 (14 ounce) can coconut milk
  • 1 (9 ounce) bag of baby spinach

A delicious curry that can be a side dish or a the main course
Tales of the Dinner Belle
By Brenda Stanley
The sweet warm flavor of curry is one of the most popular trends across the country. There are so many dishes that this spice can be used, but one of my favorites is my sweet potato curry. It is simple to make and can be a hearty side dish or a full meal. Chickpeas add wonderful texture and are loaded with protein and the coconut milk makes this dish creamy and satisfying. If you are new to curry, this dish is a wonderful example of how this Indian spice adds unique flavor to healthy and hearty ingredients.
Belle’s Sweet Potato Curry
2 tablespoons extra virgin olive oil
1 onion, chopped
3 tablespoons green curry paste
4 cups sweet potatoes, cut into 2 inch chunks
1 red pepper, sliced
1 (15.5 ounce) can chickpeas, drained and rinsed
1 (14 ounce) can coconut milk
1 (9 ounce) bag of baby spinach
In a large frying pan or wok, fry the onion for few minutes in olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk, sweet potato, pepper and chickpeas and simmer for approx. 15 minutes until potato is tender. Add spinach a handful at a time. It will seem like a lot, but it will shrink! Simmer for a couple more minutes until spinach is wilted.