Description
A delicious and easy-to-make Sweet Potato and Chickpea Curry that is vegan and gluten-free. This Thai-inspired curry is creamy, flavorful, and packed with nutritious ingredients like sweet potatoes, chickpeas, and spinach.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons red curry paste
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups fresh spinach
- juice of ½ lime
- fresh cilantro for garnish (optional)
- cooked rice for serving
Main Curry:
Garnish and Serving:
Instructions
- Prepare the Curry: Heat coconut oil in a large pot, sauté onion, garlic, ginger, and curry paste until fragrant.
- Cook the Curry: Add sweet potatoes, chickpeas, coconut milk, broth, cumin, turmeric, salt, and pepper. Simmer covered for 20–25 minutes until sweet potatoes are tender.
- Finish the Dish: Stir in spinach until wilted, remove from heat, add lime juice. Serve over rice, garnish with cilantro.
Notes
- You can adjust the spice level by using more or less curry paste.
- For added protein, stir in cooked lentils or tofu cubes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: about 1 ½ cups without rice
- Calories: 320
- Sugar: 9 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
