Description
A flavorful and hearty Sweet Potato Curry with Chickpeas combines creamy coconut milk, vibrant red curry paste, and tender sweet potatoes simmered to perfection. This vegan-friendly dish is packed with nutrients and perfect served over rice, topped with fresh cilantro or basil for a refreshing finish.
Ingredients
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, drained and rinsed (or lentils)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups baby spinach (or kale)
Optional and Garnishes
- 1 tablespoon granulated sugar (optional)
- 2 tablespoons fresh lime juice
- Cooked rice, for serving
- Chopped fresh cilantro or basil, for garnish
Instructions
- Heat the Aromatics: Heat the vegetable oil in a large skillet over medium heat. Once hot, add the minced garlic and ginger. Cook, stirring frequently, for 1-2 minutes until fragrant but not browned.
- Add Curry Paste and Spices: Stir in the red curry paste and ground turmeric, mixing well to combine with the aromatics. Pour in the full-fat coconut milk and water, stirring to blend and scraping up any bits stuck to the pan bottom.
- Simmer Sweet Potatoes and Chickpeas: Add the chopped sweet potatoes, drained chickpeas or lentils, salt, and black pepper to the pan. Bring the mixture to a boil, then reduce the heat to low and simmer gently for about 15 minutes, or until the sweet potatoes become tender enough to pierce easily with a fork.
- Finish with Greens and Seasonings: Stir in the baby spinach (or kale), granulated sugar if using, and fresh lime juice. Cook just until the greens have wilted, about 2 minutes, then remove the skillet from heat.
- Serve: Spoon the curry over cooked rice and garnish with chopped fresh cilantro or basil before serving.
Notes
- For a spicier curry, increase the amount of red curry paste or add a pinch of chili flakes.
- If you prefer a thicker curry, simmer longer to reduce the liquid or add less water initially.
- You can substitute kale for spinach for a heartier green option.
- Leftovers keep well refrigerated for up to 3 days and also freeze nicely for up to 2 months.
- To keep it lower sugar, omit the granulated sugar or substitute with a natural sweetener.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
