Description
Sweet potato curry is a comforting dish that combines creamy sweet potatoes, aromatic spices, and hearty chickpeas in a deliciously rich coconut milk base. This vegan-friendly recipe is perfect for cozy dinners or impressing guests at gatherings. Easy to prepare with minimal ingredients, this curry not only delights the palate but also fills your kitchen with irresistible aromas.
Ingredients
Scale
- 2 medium sweet potatoes (about 400g), diced
- 1 can (400ml) full-fat coconut milk
- 2 tbsp curry powder
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups fresh spinach, washed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 2 tbsp olive oil or coconut oil
- Salt and pepper to taste
Instructions
- Prepare your workspace by gathering all ingredients. Rinse sweet potatoes under cold water before peeling.
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until golden brown, about 5 minutes.
- Stir in diced sweet potatoes and drained chickpeas; combine well and cook for an additional 3 minutes.
- Pour in coconut milk and vegetable broth; bring to a gentle simmer while stirring occasionally.
- Add curry powder along with salt and pepper. Simmer uncovered for 15-20 minutes until sweet potatoes are tender.
- Stir in fresh spinach just before serving until wilted. Serve hot over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg