Has the news got you spending some extra time indoors, holed up, washing your hands 8,000 times a day until they look like a Komodo dragon with stigmata? Or maybe you’re building a bunker out of toilet paper and hand sanitizer that you bought from your local Costco?

Ease your anxiety and pass the time cooking this sweet potato and chickpea curry. It makes enough to eat all week long, plus some extra to freeze for those unexpected life events, like a pandemic quarantine!

This curry is stick to your ribs hearty, packed full of vitamin rich veggies and healthy plant based protein, all cooked in a fragrant red curry broth. It’s healthy and comforting in all the best ways- something we could all definitely use a little extra of right now.

Sweet Potto and Chickpea Curry

Ingredients:

3 Tbsp olive oil

3 Tbsp red curry paste

4 1/2 C sweet potato, diced

2 C onion, diced

1 C red lentils

2 1/4 C cooked chickpeas

4 C low sodium vegetable broth

1 13.5 oz can coconut milk

2 Tbsp fish sauce

1/4-1/2 C lime juice

5 C spinach

cilantro

plain whole milk yogurt

In a stock pot or dutch oven, heat olive oil and red curry paste over medium heat. Stir for 1-2 minutes, then add sweet potato and onion, stirring to combine. Cook the vegetables until the onions have become translucent and the sweet potatoes have started to soften. Stir in the lentils and chickpeas until everything has combined. Add vegetable broth, coconut milk, fish sauce, and lime juice. Start with 1/4 C of lime juice and add more if you want to up the sour notes. Bring the pot to a simmer and cook for 20-30 minutes or until the lentils and sweet potatoes are tender. Add spinach and cook a few minutes more until the spinach has just started to wilt.

Serve as is, or over rice, with a few sprigs of cilantro and a dollop of yogurt.