Coconut curry with sweet potato, spinach, and chickpeas

With a January this cold, I could eat curry every night. I'm particularly loving this vegetarian version that used up not one but four items from the latest CSA box.

January kicked my butt in a number of ways — one of them being my utterly pitiful showing on this blog.

It’s not as though I haven’t been cooking and enjoying the contents of my CSA box from Highmark Farm — it’s that the writing part hasn’t happened. Briefly, I’ll tell you about my favourite dishes from the past few weeks of veggie bounty: a rich and flavourful chicken ragout with leeks and potatoes inspired by a Jacques Pepin recipe, tray upon tray of gloriously-browned potatoes, parsnips, carrots and squash, and this savoury Thai curry.

Honestly, I could eat Thai curry every day of the week — it’s by far my favourite winter comfort meal, and I love that it’s so convertible, depending on your mood. One day it could be a green Thai curry with shrimp and basil with extra heat, the next a panang curry with chicken and peppers, the next a red curry with beef and squash.

My initial inspiration for this veggie curry was Against All Grain‘s coconut curry with shrimp. I had every intention of picking up shrimp or chicken after work, but the frigid temperature turned me into a total wuss and I decided to make do with what I had in my fridge and pantry.

I knew I had sweet potato, carrots, onion and spinach from this past week’s box, so I used all of those. I decided make this a red curry, since I had a ready-made paste, along with a few additional flavourings suggested by AAG‘s Danielle. I tasted as I went, adding a bit more salt here, and a hefty dose of sriracha there. On chilly nights, I want more heat in my curry bowl! Obviously feel free to spice this to your own comfort level.

I was so eager to eat this last night that I didn’t take a pretty “after” shot — so you’re getting my leftover lunch shot. I

Coconut curry with sweet potato, spinach and chickpeas
Inspired by Danielle Walker’s Coconut curry with shrimp

1 540mL can chickpeas, rinsed and drained
2 small (or 1 large) sweet potatoes, peeled and diced (I didn’t bother to peel mine)
2 medium sized carrots, peeled and diced
1 onion, chopped
2 garlic cloves, minced
1 398mL can coconut milk
1 Tbsp red curry paste
2 cups baby spinach
1-2 tsp olive oil
2 tsp soy sauce
Salt to taste
Sriracha to taste

Warm olive oil in large sauté pan and add onion. Cook until translucent. Add garlic and continue to cook for 30 seconds.

Add carrot and sweet potatoes, chickpeas and curry paste and cook for about 7 minutes until vegetables have softened. Add coconut milk and soy sauce. Simmer for about 10 minutes. Taste and add salt if necessary. Add spinach leaves and let wilt for a couple minutes.

Ladle curry over rice or quinoa.

Serves: 4


On a side note, the Highmark Farm guys are a big part of this winter fundraiser, now in its third year. Check it out, if you can!

Event: Leslieville Farmers’ Market Souper-Bowl Winter Fundraiser 
When: February 2, 2014 from 10am-2pm
Where: Papillon on the Park, 1001 Eastern Ave., Toronto
What: Chef Lukas from Papillon on the Park restaurant will cook more than one tonne of French onion soup in support of the Leslieville Farmers’ Market. Pay what you can. Bring your own bowl and spoon.