Sweet Potato Curry
Sweet Potato Curry is a vibrant and comforting dish that marries the natural sweetness of sweet potatoes with aromatic spices and creamy coconut milk. This vegan-friendly recipe is not only visually appealing but also packed with rich flavors, making it an ideal choice for a cozy weeknight dinner or an impressive gathering. Serve it over rice or quinoa for a satisfying meal that warms the soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Stewing
- Cuisine: Indian
Ingredients
Scale
- 2 medium sweet potatoes (500g), peeled and cubed
- 1 can (400ml) full-fat coconut milk
- 1 can (400g) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 2 tablespoons curry powder
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion, garlic, and ginger until fragrant, about 3 minutes.
- Add the cubed sweet potatoes and cook for about 5 minutes until they begin to color.
- Stir in curry powder to coat sweet potatoes evenly; cook for another minute.
- Pour in coconut milk, scraping any bits off the bottom of the pot. Bring to a gentle simmer.
- Add chickpeas and spinach; stir until spinach wilts.
- Season with salt and pepper to taste. Serve hot over rice or quinoa.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg