Description
A vibrant and hearty Sweet Potato Curry with Chickpeas simmered in creamy coconut milk and fragrant red curry paste. This vegan-friendly dish is packed with warm spices, tender sweet potatoes, and fresh greens, perfect for a comforting and nutritious meal served over rice.
Ingredients
Scale
Sweet Potato Curry
- 2 tablespoons vegetable oil
- 3 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons red curry paste, vegan friendly
- 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 the oil: Heat the vegetable oil in a large skillet over medium heat until hot.
- Sauté aromatics: Add minced garlic and fresh ginger to the skillet and cook, stirring frequently, for 1-2 minutes until fragrant.
- Add spices and liquids: Stir in the red curry paste and ground turmeric. Pour in the full-fat coconut milk and water, stirring to combine and scraping up any bits stuck to the bottom of the skillet.
- 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.
- Simmer the curry: Reduce the heat to low and simmer the curry for about 15 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Incorporate greens and finish: Stir in the baby spinach or kale, granulated sugar if using, and fresh lime juice. Cook until the greens are wilted.
- Serve: Remove from heat and serve the curry hot over cooked rice topped with chopped fresh cilantro or basil.
Notes
- Any variety of sweet potato or yams can be used interchangeably.
- For a different twist, substitute pumpkin or squash instead of sweet potatoes.
- If you don’t have red curry paste, use a mix of 1 tablespoon garam masala, 2 teaspoons curry powder, and 1/4 teaspoon ground cumin for a different but tasty flavor.
- You can omit chickpeas or lentils and add vegetables like cauliflower florets or broccoli to vary the dish.
- Nutritional information does not include rice and is an estimate.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 17 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
