Sweet Potato Curry
User Reviews
4.7
Sweet Potato Curry
Description
Sweet Potato Curry features diced sweet potatoes cooked with onions, garlic, ginger, coriander, and Thai red curry paste. After initial sautéing, broth is added and the mixture simmers until the sweet potatoes are tender but not mushy. Chickpeas and coconut milk are then incorporated, creating a creamy sauce that thickens as it reduces. Fresh spinach is stirred in at the end, wilting gently to add freshness and texture.
The curry offers a complex flavor profile combining warm spices, mild sweetness from sweet potatoes and coconut milk, and a bright finish from lime juice and fresh herbs like cilantro. It is well-suited to serve alongside rice, quinoa, or naan bread to soak up the sauce.
According to the recipe notes, leftovers keep well refrigerated up to five days or can be frozen for several months, making this curry convenient for meal planning.
Ingredients
- 2 tablespoons coconut oil olive oil may be substituted
- 1 onion diced small, medium/large sweet Vidalia or yellow onion
- 3 cloves garlic finely minced or pressed
- 2 to 3 teaspoons ground ginger finely chopped, or 1 tablespoon fresh ginger
- 2 teaspoons ground coriander
- 2 sweet potato peeled and diced into 1/2-inch cubes (about 3 cups, diced, medium/large or 1 extra-large
- 1 to 3 tablespoons Thai red curry paste or to taste (curry powder may be substituted, to taste)
- 1 cup broth vegetable or chicken or water (I used water, low-sodium
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- chickpeas drained and rinsed (I used no-salt added, one 15-ounce can
- coconut milk I used lite; full-fat will deliver a richer/thicker result, one 13-ounce can
- spinach fresh leaves, about 3 cups
- 1 tablespoon lime juice
- 1 tablespoon soy sauce optional and to taste, or fish sauce
- 1 tablespoon brown sugar optional and to taste
- ¼ cup cilantro finely chopped for garnishing (basil may be substituted, fresh
- 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.
Notes
- Store curry airtight in the refrigerator for up to 5 days, or freeze for up to 4 months.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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