Description
A vibrant and flavorful Sweet Potato Curry with Chickpeas, simmered in creamy coconut milk and fragrant red curry paste. This wholesome vegan dish features tender sweet potatoes, leafy greens, and a balance of spices, perfect served over rice and garnished with fresh herbs.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 3 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 3 tablespoons red curry paste (vegan friendly)
- 1/2 teaspoon ground turmeric
- 2 medium sweet potatoes, peeled and chopped into 1/2 inch chunks
- 13.5 ounce can full fat coconut milk
- 1/2 cup water
- 15 ounce can chickpeas or lentils, drained and rinsed
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups baby spinach or kale
- 1 tablespoon granulated sugar (optional)
- 2 tablespoons fresh lime juice
For Serving
- Cooked rice
- Chopped fresh cilantro or basil
Instructions
- Heat oil and aromatics: Heat the vegetable oil in a large skillet over medium heat until hot. Add the minced garlic and fresh ginger and cook, stirring frequently, for 1 to 2 minutes until fragrant but not browned.
- Add spices and liquids: Stir in the red curry paste and ground turmeric thoroughly. Pour in the full fat coconut milk and water, mixing well and scraping up any browned bits from the bottom of the skillet to incorporate all flavors.
- Add main ingredients and simmer: Add the chopped sweet potatoes, drained chickpeas or lentils, salt, and black pepper to the skillet. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for about 15 minutes, or until the sweet potatoes are fork tender.
- Finish with greens and seasoning: Stir in the baby spinach or kale, granulated sugar (if using), and fresh lime juice. Cook just until the greens are wilted, about 1 to 2 minutes more.
- Serve: Remove the curry from heat and serve hot over cooked rice. Garnish with chopped fresh cilantro or basil to taste.
Notes
- Any variety of sweet potato or yams can be used interchangeably; pumpkin or winter squash are great substitutions.
- If red curry paste is unavailable, mix 1 tablespoon garam masala, 2 teaspoons curry powder, and 1/4 teaspoon ground cumin for a different but tasty flavor profile.
- Chickpeas or lentils add protein and texture, but you can omit them and use cauliflower florets or broccoli for a lighter dish.
- Nutritional values are estimates and do not include the cooked rice served with the curry.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
