Description
Warm up your taste buds with this flavorful Sweet Potato Curry that’s packed with aromatic spices, creamy coconut milk, hearty chickpeas, and nutritious greens. This vegan and gluten-free dish is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Main Curry:
- 2 tablespoons coconut oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 3 medium sweet potatoes (peeled and cubed)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 teaspoon salt (or to taste)
- 2 cups fresh spinach or kale
For Serving:
- Fresh cilantro (for garnish)
- Cooked rice or naan
Instructions
- Prepare the Curry: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
- Add Spices: Stir in curry paste, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
- Cook Sweet Potatoes: Add sweet potatoes, tomatoes, coconut milk, and broth. Simmer covered until sweet potatoes are tender.
- Final Touch: Add chickpeas, salt, and spinach or kale; simmer for 5 minutes. Adjust seasoning.
- Serve: Enjoy hot over rice or with naan, garnished with cilantro.
Notes
- You can add bell peppers, peas, or zucchini for extra veggies.
- For more heat, increase cayenne or add sliced fresh chili.
- Use light coconut milk for a lower-fat version.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
