Description
Warm your soul with this Easy Sweet Potato Curry, a blend of sweet and savory flavors in a creamy coconut base. Perfect for busy weeknights or cozy gatherings, this vibrant dish is not only simple to prepare but also packed with nutrients. Each bite delivers a delightful medley of spices and textures that will have everyone asking for seconds. Serve it over rice, quinoa, or enjoy it solo as a hearty stew.
Ingredients
Scale
- 2 medium sweet potatoes, diced (about 500g)
- 1 can (400ml) full-fat coconut milk
- 1 can (400g) chickpeas, rinsed
- 2 cups fresh spinach (or 1 cup frozen)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp curry powder
- 2 cups low-sodium vegetable broth
- Juice of 1 lime
Instructions
- Heat 2 tbsp oil in a large pot over medium heat. Sauté the diced onions until translucent (about 5 minutes).
- Add minced garlic and ginger; cook for an additional minute until fragrant.
- Stir in curry powder and cook for another 30 seconds.
- Add diced sweet potatoes and vegetable broth; bring to a gentle boil, stirring occasionally for about 10 minutes until potatoes start to soften.
- Mix in chickpeas and spinach; cook until spinach wilts (about 3-4 minutes).
- Pour in coconut milk and lime juice, simmer for another 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 6g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Swap sweet potatoes for butternut squash if desired. Add fresh chili to spice things up. Garnish with cilantro for extra flavor.