Description
A comforting and flavorful Sweet Potato and Chickpea Curry recipe that combines the sweetness of sweet potatoes with the creaminess of coconut milk and the bold flavors of curry spices. This vegan and gluten-free dish is perfect for a quick and satisfying weeknight dinner.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon coconut oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika
Additions:
- 1 large sweet potato, peeled and diced
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes
- 1 (14 oz) can full-fat coconut milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach or kale (optional)
- juice of ½ lime
- chopped cilantro for garnish
Instructions
- Heat coconut oil: In a large skillet or pot, heat coconut oil over medium heat.
- Sauté onion: Add diced onion and sauté until softened, about 4–5 minutes.
- Add aromatics: Stir in garlic and ginger, cooking for 1–2 minutes until fragrant.
- Add spices: Add red curry paste, cumin, turmeric, and paprika, cooking for 1 minute.
- Combine ingredients: Stir in sweet potato, chickpeas, diced tomatoes, coconut milk, salt, and pepper. Bring to a boil, then simmer covered for 20–25 minutes until sweet potatoes are tender.
- Add greens: If using, stir in spinach or kale and cook for an additional 2–3 minutes until wilted.
- Finish and serve: Squeeze in lime juice, adjust seasoning, and serve hot with rice or naan. Garnish with cilantro.
Notes
- This curry tastes even better the next day, so it’s great for leftovers.
- You can swap butternut squash for sweet potato or add extra veggies like bell peppers or cauliflower.
- For a different flavor, try using green curry paste as a variation.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired, Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
