Quick Sweet Potato Vegetable Curry
Quick Sweet Potato Vegetable Curry is a vibrant and comforting dish that combines the natural sweetness of sweet potatoes with a medley of spices in a creamy coconut base. In just 30 minutes, you can whip up this nutritious vegan curry, making it perfect for busy weeknights. With its colorful presentation and delightful aroma, this dish will impress both family and guests alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), diced
- 1 cup full-fat coconut milk (240ml)
- 1 cup low-sodium vegetable broth (240ml)
- 1 can (15 oz or 425g) chickpeas, drained and rinsed
- 2 tablespoons curry powder
- 2 cups fresh spinach (60g)
- 1 medium onion, diced
Instructions
- In a large pot over medium heat, add a splash of oil and sauté the diced onion until translucent (about 5 minutes).
- Stir in the curry powder and cook for 1 minute to release its aroma.
- Add the diced sweet potatoes and vegetable broth; bring to a simmer and cover for about 10 minutes until sweet potatoes are tender yet firm.
- Pour in the coconut milk and add the chickpeas; simmer uncovered for an additional 10 minutes.
- Fold in the fresh spinach until wilted (about 2 minutes).
- Serve warm, garnished with herbs or lime juice if desired.
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg