Description
This Sweet Potato Curry recipe is a fragrant and comforting dish that combines the earthy sweetness of sweet potatoes with the spiciness of red curry paste and the creaminess of coconut milk. Packed with warming spices and nutritious ingredients, this vegan and gluten-free curry is perfect for a cozy weeknight dinner.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 yellow onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili flakes (optional)
- 3 medium sweet potatoes (peeled and cubed)
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 (15 oz) can chickpeas (drained and rinsed)
- 2 cups baby spinach
- 1 tablespoon lime juice
- Salt and pepper to taste
Garnish:
- Fresh cilantro
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté diced onion until soft.
- Add aromatics and spices: Stir in garlic, ginger, curry paste, turmeric, cumin, and chili flakes (if using) until fragrant.
- Cook sweet potatoes: Add sweet potatoes, diced tomatoes, coconut milk, and vegetable broth. Simmer covered for 15–20 minutes until sweet potatoes are tender.
- Finish with chickpeas and spinach: Stir in chickpeas and spinach, cook until spinach wilts.
- Season and serve: Add lime juice, season with salt and pepper. Garnish with cilantro before serving.
Notes
- Serve over basmati rice, quinoa, or with naan.
- You can adjust the spice level by increasing or decreasing the red curry paste or chili flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 9 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 11 g
- Cholesterol: 0 mg
