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Sweet Potato Curry
4.7 from 600 votes

Sweet Potato Curry

This Sweet Potato Curry combines tender sweet potato cubes and chickpeas simmered in a spiced coconut milk and Thai red curry base. Fresh spinach and cilantro brighten the dish, while lime juice adds subtle acidity. The curry balances creamy, spicy, and sweet notes, delivering a comforting and hearty meal usually served with rice or naan.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 6 servings
Calories: 444 kcal
Course: Lunch
Cuisine: Thai

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

    Cup of Yum
  1. 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.
  2. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
  3. Add the sweet potato and stir to combine with the onions.
  4. Add the curry paste, broth or water, salt, pepper, and stir to combine.
  5. 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.
  6. 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.
  7. 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.
  8. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
  9. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 444

% 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.