Ingredients
>
2 medium sweet potatoes, scrubbed
>
1 tbsp vegetable oil
>
1 (16 oz) pkg frozen onions and bell peppers, thawed
>
1/4 cup red or green Thai curry paste
>
1 (15.5 oz) can low-sodium chickpeas, drained
>
1 cup lite coconut milk
>
1 (6 oz) bag baby spinach
>
1 cup dry couscous
>
1 lime, halved
>
1/4 cup chopped cilantro
>
2 green onions, chopped
Steps
1
Cut the sweet potatoes into ½-inch pieces. In a medium bowl, combine the sweet potatoes and ¼ cup water. Season with salt and pepper. Cover with vented plastic and microwave 7–8 min., until mostly tender.
2
Meanwhile, in a Dutch oven, heat the oil on medium-high. Add the onions and peppers and cook 2 min., until softened. Season with salt and pepper. Stir in the curry paste and cook 1–2 min., until fragrant. Add the chickpeas, coconut milk, sweet potatoes, and ½ cup water. Reduce heat to medium and simmer 10 min. Stir in the baby spinach and cook 2 min., until wilted.
3
Meanwhile, cook couscous according to package directions. Squeeze juice from lime into the curry. Season with salt and pepper, and top with the cilantro and green onions. Serve curry over couscous.
