Description
A flavorful and hearty Sweet Potato Curry made with tender sweet potatoes, chickpeas, and a rich coconut milk base infused with red curry paste. This easy stovetop dish is vibrant, nutritious, and perfect for a comforting meal, served on its own or paired with rice or quinoa.
Ingredients
Vegetables
- 2 medium sweet potatoes, cubed
- 1 cup bell pepper, chopped
- 1/2 cup onions, chopped
- 4 cloves garlic, minced
- 1 large handful spinach, chopped
Pantry
- 1 15 oz can chickpeas, drained
- 1 14 oz can full fat coconut milk
- 4 tablespoons red curry paste
- Salt, to taste
- Pepper, to taste
- Oil or vegetable broth (small amount for frying)
Instructions
- Saute Aromatics: Heat a small amount of oil or vegetable broth in a large casserole or pot over medium heat. Add minced garlic, chopped onions, and bell peppers. Fry for about 3 minutes, stirring occasionally, until the onions are translucent and the garlic is fragrant but not browned.
- Add Sweet Potatoes and Curry Base: Stir in the cubed sweet potatoes, coconut milk, and red curry paste. Mix well to dissolve the curry paste into the coconut milk, coating the sweet potatoes evenly. Cook on medium heat for 10 minutes, stirring occasionally as the sweet potatoes begin to soften and the sauce thickens.
- Add Chickpeas and Season: Add the drained chickpeas, season with salt and pepper, and stir to combine. Cook for an additional 6 minutes until chickpeas are warmed through and sweet potatoes are tender when pierced with a fork. Add chopped spinach and stir through; it will wilt within 1 to 2 minutes.
- Adjust and Serve: Taste the curry and adjust seasoning if needed. Serve hot directly from the pot, or alongside rice or quinoa for a full meal.
Notes
- Use vegetable broth instead of oil for an oil-free version.
- Adjust the quantity of red curry paste based on your spice preference.
- This curry pairs well with steamed rice, quinoa, or naan bread.
- Leftovers can be refrigerated and reheated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
