Sweet Potato Curry
This easy Sweet Potato Curry is a comforting and hearty one-pot meal, perfect for weeknights. It blends the sweetness of potatoes, the creaminess of coconut milk, and the aromatic richness of Indian spices, with chickpeas adding a delightful texture and nutritional boost. This flavorful dish is excellent for meal prep and is naturally vegan and gluten-free.
Instructions
- 1
In a deep pot over medium-high heat, heat the coconut oil (2 tbsp).
- 2
Add in the red onion (0.5 large) and canned tomatoes (14 oz). Grind some sea salt (0.75 tsp) and black pepper (0.25 tsp) over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
- 3
Add in the cooked chickpeas (1 cup) and the sweet potatoes (1 lb), stirring to combine. Add in the garlic cloves (3 clove), garam masala (1.5 tbsp), curry powder (1 tsp), paprika (0.75 tbsp) and cumin (0.25 tsp). Stir for about 0.5 minutes in the heat, until the spices become fragrant.
- 4
Add in the coconut milk (13.5 oz) and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
- 5
Stir in the spinach (3 cup) and squeeze lime juice (1 tbsp) lightly over the top of the curry, stirring to combine. Remove the curry from the heat. Taste the curry and season with more salt and pepper if you desire. Allow to cool slightly and for the spinach to wilt in the heat until wilted (about 3 minutes), then serve. Enjoy!
Nutrition Facts
Per portion