Sweet Potato Chickpea Curry - Chef Michael Smith

Ingredients

• A splash of vegetable oil
• 1 large onion, diced
• 3 or 4 cloves of garlic, chopped
• A small knob frozen ginger
• 1 teaspoon (5 mL) of Thai curry paste
• 2 sweet potatoes, cubed
• One 19 ounce (540 mL) can of chickpeas
• One 14 ounce (398 mL) can of coconut milk
• 1 cup (250 mL) of orange juice
• 1/2 cup (125 mL) of peanut butter or any other nut butter
• A sprinkle sea salt
• 1 cup (250 mL) or so of frozen green peas
• Several handfuls baby spinach
• A bunch chopped cilantro