Description
This vibrant Sweet Potato Curry is a comforting and flavorful vegan dish inspired by Indian cuisine. Featuring tender sweet potatoes simmered in a creamy coconut milk base with aromatic spices, chickpeas, and fresh greens, it’s a hearty and nutritious meal perfect for any occasion.
Ingredients
Scale
Spices and Aromatics
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 3 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon salt (or to taste)
Greens and Garnish
- 2 cups fresh spinach or kale
- Fresh cilantro, for garnish
Serving Suggestions
- Cooked rice or naan, for serving
Instructions
- Heat coconut oil: In a large pot over medium heat, warm the coconut oil until melted and shimmering.
- Sauté onion: Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to build the base flavor.
- Add spices and curry paste: Mix in the red curry paste, cumin, coriander, turmeric, and optional cayenne pepper. Cook for 1 minute while stirring constantly to toast the spices and release their aroma.
- Add sweet potatoes and liquids: Stir in the cubed sweet potatoes, diced tomatoes with their juices, coconut milk, and vegetable broth. Combine well.
- Simmer: Bring the mixture to a gentle simmer. Cover the pot and cook for 15 to 20 minutes, until the sweet potatoes are tender when pierced with a fork.
- Add chickpeas and salt: Stir in the drained chickpeas and salt. Simmer uncovered for another 5 minutes to blend flavors and slightly thicken the curry.
- Add greens: Mix in the fresh spinach or kale and cook just until wilted, ensuring the greens remain vibrant and fresh.
- Adjust seasoning and serve: Taste the curry and adjust salt or spice if needed. Serve hot over cooked rice or with naan bread, garnished with fresh cilantro.
Notes
- Add additional vegetables like bell peppers, peas, or zucchini for more variety and nutrition.
- Increase cayenne pepper or add sliced fresh chili for more heat if desired.
- For a lighter version, substitute full-fat coconut milk with light coconut milk to reduce fat content.
