Description
A vibrant and hearty Sweet Potato Curry with Chickpeas that combines creamy coconut milk, fragrant red curry paste, and tender sweet potatoes simmered to perfection. This comforting vegan dish is enhanced with fresh spinach, lime juice, and served over rice, making it a perfect weeknight meal packed with flavor and nutrients.
Ingredients
Scale
Sweet Potato Curry
- 2 tablespoons vegetable oil
- 3 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons vegan-friendly red curry paste
- 1/2 teaspoon ground turmeric
- 2 medium sweet potatoes, peeled and chopped into 1/2 inch chunks
- 13.5 ounce can full fat coconut milk
- 1/2 cup water
- 15 ounce can chickpeas or lentils, drained and rinsed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups baby spinach or kale
- 1 tablespoon granulated sugar (optional)
- 2 tablespoons fresh lime juice
For Serving
- Cooked rice
- Chopped fresh cilantro or basil
Instructions
- Heat Aromatics: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the minced garlic and ginger and cook, stirring frequently, for 1-2 minutes until fragrant.
- Add Spices and Liquids: Stir in the red curry paste and ground turmeric until well combined. Pour in the full fat coconut milk and water, stirring thoroughly and scraping any stuck bits from the bottom of the pan.
- Add Main Ingredients: Add the chopped sweet potatoes, drained chickpeas or lentils, salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce heat to low and simmer for about 15 minutes, or until the sweet potatoes are fork tender.
- Incorporate Greens and Finishing Touches: Stir in the baby spinach, granulated sugar (if using), and fresh lime juice. Cook until the spinach is wilted and the flavors meld together.
- Serve: Remove the curry from heat and serve hot over cooked rice. Garnish with chopped fresh cilantro or basil for added freshness.
Notes
- Any variety of sweet potato or yams can be used interchangeably in this recipe.
- For a different flavor profile, substitute red curry paste with 1 tablespoon garam masala, 2 teaspoons curry powder, and 1/4 teaspoon ground cumin.
- You may omit chickpeas or lentils and add cauliflower florets or broccoli for variation.
- Nutritional information does not include the rice served alongside the curry.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups curry without rice)
- Calories: 320
- Sugar: 7g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
