Description
Indulge in the aromatic flavors of Thailand with this creamy and comforting Sweet Potato Curry. This vegan dish is a delightful blend of tender sweet potatoes, hearty chickpeas, and vibrant bell peppers, all simmered in a luscious coconut curry sauce. Perfect for a cozy dinner that’s easy to whip up!
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 (14 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 2 medium sweet potatoes (peeled and cubed)
- 1 red bell pepper (sliced)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon brown sugar
- juice of 1 lime
- salt to taste
Serving:
- fresh cilantro and lime wedges for serving
Instructions
- Prepare the Base: Heat coconut oil in a large pot. Sauté onion until soft. Add garlic, ginger, and red curry paste; cook until fragrant.
- Build the Curry: Pour in coconut milk and broth. Add sweet potatoes, bell pepper, chickpeas, soy sauce, and brown sugar. Simmer until sweet potatoes are tender.
- Finish and Serve: Stir in lime juice, season with salt, and serve warm. Garnish with cilantro and lime wedges.
Notes
- Serve over jasmine rice or quinoa.
- For extra greens, stir in a handful of spinach or kale during the last few minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 9g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
