Description
A vibrant and hearty Sweet Potato Curry with Chickpeas, simmered in creamy coconut milk and infused with red curry paste, turmeric, ginger, and garlic. This vegan-friendly dish features tender sweet potatoes and nutrient-rich chickpeas, finished with fresh spinach and lime juice for a bright, flavorful 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 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
- Prepare Aromatics: Heat the vegetable oil in a large skillet over medium heat until hot. Add the minced garlic and ginger, cooking and stirring frequently for 1-2 minutes until fragrant.
- Add Curry Paste and Spices: Stir in the red curry paste and ground turmeric, mixing thoroughly to combine with the aromatics. Pour in the coconut milk and water, stirring to combine and scraping any stuck bits from 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 mixture to a boil, then reduce heat to simmer gently.
- Simmer Until Tender: Let the curry simmer for about 15 minutes, or until the sweet potatoes are fork-tender and the flavors have melded together.
- Finish with Greens and Seasoning: Stir in the baby spinach (or kale), granulated sugar if using, and fresh lime juice. Cook until the greens have wilted, then remove from heat.
- Serve: Serve the curry hot over cooked rice, garnished with chopped fresh cilantro or basil as desired.
Notes
- Any variety of sweet potato or yams can be used interchangeably.
- For a different flavor, substitute red curry paste with 1 tablespoon garam masala, 2 teaspoons curry powder, and 1/4 teaspoon ground cumin.
- Chickpeas or lentils can be omitted; alternatively, add vegetables like cauliflower florets or broccoli for variation.
- Nutritional values are estimated and do not include rice.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 350
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
