5-Ingredient Sweet Potato Curry
User Reviews
4.7
5-Ingredient Sweet Potato Curry
Description
The 5-Ingredient Sweet Potato Curry starts by sautéing yellow onion and green curry paste to build a flavorful base. Adding peeled sweet potato chunks, chickpeas, and coconut milk creates a rich sauce that simmers until the potatoes are tender. The curry paste provides a green chili flavor with herbal notes, while the coconut milk adds creaminess and sweetness. Simmering melds these flavors and softens the potatoes, making the dish comforting and filling.
Served over rice and garnished with chopped cilantro and lime juice, the curry balances aromatic, creamy, and bright tastes. The lime adds a fresh acidity that lifts the dish, while the cilantro contributes a clean herbal finish.
Adding water during simmering helps adjust the sauce consistency to your preference. The recipe notes suggest optionally including fresh minced ginger and garlic with the onions to deepen the flavor profile. This curry is a vegetable-forward meal with plant protein from chickpeas, making it an approachable main dish or side.
Ingredients
- ½ Tablespoon avocado oil or coconut oil
- 1 yellow onion chopped, large
- 4 Tablespoons green curry paste I used green curry paste from Thai Kitchen, or red curry paste
- 1 sweet potato peeled and chopped into bite-size chunks, medium-large
- 1 oz can chickpeas drained and rinsed
- 1 .5 oz can coconut milk
- ½ cup water if needed
- cilantro for serving, optional, fresh chopped cilantro, fresh lime
- lime
- rice
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Add curry paste to the skillet, toss and sauté for another minute.
- Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
- Allow the sauce to heat up until it is simmering and let simmer for about 10-15 minutes or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry) you can add water to the pan, 1/4 cup at a time, up to 1/2 cup. Taste and season with salt and pepper, if needed.
- Serve curry over rice with cilantro and a squeeze of lime.
Notes
- Adding 1 tablespoon each of fresh minced ginger and garlic with the onion enhances the depth of flavor.
- Adjust the sauce thickness by adding up to ½ cup water during simmering if needed.
- Serve immediately with rice to enjoy the curry’s texture and fresh herbal notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1serving without rice | |
| Calories | 425kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Sodium | 795mg | 33% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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