Sweet Potato Curry
User Reviews
4.7
600 reviews
Excellent
Sweet Potato Curry
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🍠😍🎉 An EASY one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors! HEALTHY comfort food that tastes AMAZING!
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Ingredients
- 2 tablespoons coconut oil olive oil may be substituted
- 1 medium/large sweet Vidalia or yellow onion diced small
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger finely chopped
- 2 teaspoons ground coriander
- 2 medium/large or 1 extra-large sweet potato peeled and diced into 1/2-inch cubes (about 3 cups, diced)
- 1 to 3 tablespoons Thai red curry paste or to taste (curry powder may be substituted, to taste)
- 1 cup low-sodium broth vegetable or chicken or water (I used water)
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- one 15-ounce can chickpeas drained and rinsed (I used no-salt added)
- one 13-ounce can coconut milk I used lite; full-fat will deliver a richer/thicker result
- about 3 cups fresh spinach leaves
- 1 tablespoon lime juice
- 1 tablespoon soy or fish sauce optional and to taste
- 1 tablespoon brown sugar optional and to taste
- ¼ cup fresh cilantro finely chopped for garnishing (basil may be substituted)
- rice quinoa, or naan, optional for serving
Instructions
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the sweet potato and stir to combine with the onions.
- Add the curry paste, broth or water, salt, pepper, and stir to combine.
- Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.
- Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.
- Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately.
Equipments used:
Notes
- Curry will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show Details
Serving
1serving
Calories
444kcal
(22%)
Carbohydrates
54g
(18%)
Protein
14g
(28%)
Fat
21g
(32%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Sodium
1214mg
(51%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 444kcal | 22% |
| Carbohydrates | 54g | 18% |
| Protein | 14g | 28% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Sodium | 1214mg | 51% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
600 reviews
Excellent
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