Sweet Potato Curry
🍠😍🎉 An EASY one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! HEALTHY comfort food that tastes AMAZING!
Servings: 6 servings
Calories: 444cal
Equipment
Ingredients
- 2 tablespoons coconut oil olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion diced small
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger finely chopped
- 2 teaspoons ground coriander
- 2 medium/large or 1 extra-large sweet potato peeled and diced into 1/2-inch cubes (about 3 cups, diced)
- 1 to 3 tablespoons Thai red curry paste or to taste (curry powder may be substituted, to taste)
- 1 cup low-sodium broth vegetable or chicken or water (I used water)
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- one 15-ounce can chickpeas drained and rinsed (I used no-salt added)
- one 13-ounce can coconut milk I used lite; full-fat will deliver a richer/thicker result
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 tablespoon soy or fish sauce optional and to taste
- 1 tablespoon brown sugar optional and to taste
- ¼ cup fresh cilantro finely chopped for garnishing (basil may be substituted)
- rice quinoa, 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.
Nutrition
Serving: 1serving | Calories: 444cal | Carbohydrates: 54g | Protein: 14g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Sodium: 1214mg | Fiber: 10g | Sugar: 9g
