Description
A flavorful and creamy Sweet Potato Curry with Chickpeas, infused with red curry paste and coconut milk, simmered to tender perfection and served over rice 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 sauté 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, then pour in the full fat coconut milk and water. Stir to combine, scraping any stuck bits from the bottom of the pan to incorporate all flavors.
- Add vegetables and simmer: Add the chopped sweet potatoes, chickpeas or lentils, salt, and black pepper to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes until the sweet potatoes are fork tender.
- Finish with greens and seasonings: Stir in the baby spinach or kale, optional sugar, and fresh lime juice. Cook until the greens are wilted, then remove the curry from heat.
- Serve: Serve the sweet potato curry hot over cooked rice, garnished with chopped fresh cilantro or basil for a fresh, aromatic finish.
Notes
- Any kind of sweet potato or yams can be used interchangeably.
- Pumpkin or squash can be a good substitute if sweet potatoes are unavailable.
- If red curry paste is not available, 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; alternatively, add cauliflower florets or broccoli for extra vegetables.
- Nutritional information is estimated and does not include the rice served with the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 18 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
