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Red curry paste is the heart and soul of the Fiery Sweet Potato & Peanut Bliss recipe. This vibrant paste, often made from a blend of red chilies, garlic, lemongrass, and spices, is essential in crafting the dish's unique flavor profile. Its bold, fragrant notes infuse the sweet potatoes and other ingredients with a complex taste that is both spicy and aromatic. The heat from the chilies balances beautifully with the natural sweetness of the potatoes, creating a delightful harmony in every bite.

Spicy Sweet Potato and Peanut Stew

Embark on a vibrant culinary journey with Fiery Sweet Potato & Peanut Bliss, a delightful dish that combines the natural sweetness of roasted sweet potatoes, creamy coconut milk, and crunchy peanuts. Perfect for vegans and gluten-free diets, this versatile recipe offers a hearty and satisfying meal that warms the heart. Packed with nutrients and bursting with flavor, it’s great for cozy family dinners or lively gatherings. Discover how each ingredient contributes to this nourishing and delicious experience!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (15 oz) coconut milk

1 cup vegetable broth

1 medium onion, chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons red curry paste

1 tablespoon soy sauce

1 tablespoon peanut butter (smooth or chunky, depending on preference)

1 can (15 oz) chickpeas, drained and rinsed

1 red bell pepper, diced

2 cups spinach, roughly chopped

2 tablespoons lime juice

1 tablespoon olive oil

Salt and pepper to taste

Chopped cilantro and crushed peanuts for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

    Incorporate Spices: Add the red curry paste to the pot, mixing well to coat the onions, garlic, and ginger. Cook for about 2 minutes to allow the flavors to develop.

      Add Vegetables: Stir in the diced sweet potatoes and red bell pepper. Cook for an additional 5 minutes, allowing the vegetables to absorb the spices.

        Pour in Liquid: Add the coconut milk, vegetable broth, soy sauce, and peanut butter to the pot. Stir well to combine everything evenly.

          Simmer: Bring the stew to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, or until the sweet potatoes are tender.

            Add Chickpeas and Spinach: Once the sweet potatoes are cooked, gently fold in the drained chickpeas and chopped spinach. Allow the stew to simmer for another 5 minutes until the spinach is wilted.

              Finish Up: Remove the pot from heat and add lime juice. Season with salt and pepper to taste.

                Serve: Ladle the stew into bowls and garnish with chopped cilantro and crushed peanuts for an extra crunch.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4