Freezer Thai Sweet Potato Curry
A luscious Thai-inspired curry with sweet potatoes and chickpeas in coconut milk, made in big batches and frozen in portions for effortless weeknight dinners.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Freezer-safe container
- Zip-top bag
- Refrigerator
- Freezer
- Microwave
Ingredients
- 3 large sweet potatoes, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cans (13.5 oz each) light coconut milk
- 3 tablespoons Thai red curry paste
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon coconut oil
- 2 cups fresh baby spinach
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar or coconut sugar
- Fresh basil for garnish
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