This recipe belongs to chef Michael Smith. He’s an impressive character and a true role model. Tall, canadian guy, peaceful as Canadian are. But he’s so much more. We think of him as our Messiah of homemade cooking. Always in a good mood and never in a hurry. Spreading good will and good spirit of cooking. Nice guy. I like that open, easy, spontaneous, homemade way of cooking. Cause when I read A. Bourdain or some other top 5 star chef, they always say: We work 15 hours shifts. There’s no love in that kind of cooking. That’s jail sentence. I rather eat nice backyard barbecue with a bear in my hand with some friends, or just ordinary fried egg and swiss chard cooked with love. Without all that hassle and jelling.
So, as Michael would said: Let me share a secret recipe….
2 red onions (chopped)
4 cloves garlic (crushed)
thumb size frozen ginger (grated)
2 tsp. Simplest Indian Curry mixture
2 sweet potatoes (cubed)
1 cup chickpeas (soaked day before)
1 can coconut cream
1 cup orange juice (freshly squeezd)
1/3 cup peanut butter
1 cup green peas
2 kafir lime leafs
a splash olive oil
Heat the olive oil in a large pan over medium heat. Add onion and garlic and sauté until golden. Add grated ginger and Simplest Indian Thai mixture to the pan. Stir and cook until the spices are heated through and fragrant, minute or so. Add sweet potatoes, chickpeas, coconut milk, orange juice, kafir lime leafs and peanut butter. Season with salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 30 minutes. Stir in the peas.
I must say I was a little bit suspicious. An orange, sweet potato and curry. Hmmm. It wouldn’t be my first choice. But my husband was persistent. He had plans to make this meal before but our soaked chickpeas got little bit rotten. Even after 3 years in hot Philippine climate we still found ourself surprised with heat impact on ingredients. Must keep everything in the refrigerator, always.
It turn up to be not too sweet, and mouth melting. Njamiiii!