An EASY one-skillet sweet potato curry that's ready in 30 minutes and is layered with so many fabulous flavors!! HEALTHY comfort food that tastes AMAZING!!
2tablespoonscoconut oilolive oil may be substituted
1medium/large sweet Vidalia or yellow oniondiced small
3clovesgarlicfinely minced or pressed
2 to 3teaspoonsground ginger or 1 tablespoon fresh gingerfinely chopped
2teaspoonsground coriander
2medium/large or 1 extra-large sweet potatopeeled and diced into 1/2-inch cubes (about 3 cups, diced)
1 to 3tablespoonsThai red curry pasteor to taste (curry powder may be substituted, to taste)
1cuplow-sodium brothvegetable or chicken or water (I used water)
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
one 15-ounce can chickpeasdrained and rinsed (I used no-salt added)
one 13-ounce can coconut milkI used lite; full-fat will deliver a richer/thicker result
about 3 cups fresh spinach leaves
1tablespoonlime juice
1tablespoonsoy or fish sauceoptional and to taste
1tablespoonbrown sugaroptional and to taste
¼cupfresh cilantrofinely chopped for garnishing (basil may be substituted)
ricequinoa, or naan, optional for serving
Instructions
To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
Add the sweet potato and stir to combine with the onions.
Add the curry paste, broth or water, salt, pepper, and stir to combine.
Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.
Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.
Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
Evenly sprinkle with the cilantro and serve immediately.
Notes
Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.