Description
This flavorful Sweet Potato Curry is a comforting and aromatic dish with a Thai-inspired twist. Creamy coconut milk, tender sweet potatoes, and hearty chickpeas come together in a rich and satisfying curry that is perfect for a cozy night in.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons red curry paste
- 1 can (14 oz) full-fat coconut milk
- 1 1/2 cups vegetable broth
- 2 medium sweet potatoes (peeled and cubed)
- 1 red bell pepper (sliced)
- 1 cup chickpeas (drained and rinsed)
- 1 tablespoon soy sauce or tamari
- 1 teaspoon maple syrup or sugar (optional)
- 1 teaspoon lime juice
- Salt to taste
Garnish:
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot. Sauté onion until soft, then add garlic and ginger.
- Add Curry Paste: Stir in red curry paste and cook to release flavors.
- Cook Sweet Potatoes: Add coconut milk and vegetable broth, then simmer with sweet potatoes.
- Finish Curry: Add bell pepper and chickpeas, simmer until potatoes are tender. Stir in soy sauce, maple syrup, and lime juice. Adjust seasoning.
- Serve: Serve hot over rice or quinoa, garnished with cilantro.
Notes
- You can add spinach or kale for extra greens.
- Try green curry paste for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 7g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
