Description
A vibrant and hearty Sweet Potato Curry with Chickpeas, infused with red curry paste, coconut milk, and fresh spinach. Perfectly spiced and creamy, this vegan-friendly curry is a comforting and nutritious meal served over rice and garnished with fresh herbs.
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 oil and aromatics: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the minced garlic and fresh ginger, cooking while stirring frequently for 1 to 2 minutes until fragrant.
- Add spices and liquids: Stir in the red curry paste and ground turmeric. Then pour in the full fat coconut milk and water, stirring to combine and scraping any bits stuck to the pan bottom.
- Add vegetables and simmer: 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 and simmer for about 15 minutes until the sweet potatoes are fork tender.
- Finish with greens and flavor: Stir in the baby spinach, optional granulated sugar, and fresh lime juice. Cook just until the spinach wilts, then remove from heat.
- Serve: Serve the curry hot over cooked rice, garnished with chopped fresh cilantro or basil.
Notes
- Any kind of sweet potato or yams can be used interchangeably in this recipe.
- Pumpkin or squash make a great substitute for sweet potatoes if desired.
- If you lack red curry paste, substitute with 1 tablespoon garam masala, 2 teaspoons curry powder, and 1/4 teaspoon ground cumin for a different flavor profile.
- Chickpeas or lentils can be omitted; adding cauliflower or broccoli florets instead works well.
- Nutritional information does not include rice and is an estimate only.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
