Creamy Sweet Potato Curry

Creamy Sweet Potato Curry

Creamy sweet potato curry is made with chickpeas, coconut milk, and Thai red curry paste. It’s a vegan option you can make on the stove, slow cooker, or instant pot. This easy meal is great for weeknights with rice!

It has a combination of savory and sweet spices like turmeric and cinnamon. It has both a deep earthy flavor and a sweet flavor.

Curry is a dish originating from India that is mixed with spices and herbs like turmeric, cumin, coriander, and ginger. Because of that, they’re great for an anti-inflammatory diet and recommended for women with PCOS/PCOD! It’s usually prepared in a sauce like this sweet potato curry.

This creamy sweet potato curry is super tasty and healthy. It is also quick and easy to make.

Here is its quick recipe:
Prep Time: 10 mins | Cook Time: 20 mins
Course: Dinner | Cuisine: Indian | Servings: 10 | Calories: 237kcal
Ingredients
  • 3.33 tablespoons coconut oil
  • 1.67 medium yellow onion diced
  • 3.335 cloves garlic minced
  • 1.67 tablespoon fresh grated ginger or 2 teaspoons ground ginger
  • 1.67 teaspoon coriander
  • next have 1.67 teaspoon salt
  • 3.33 medium sweet potatoes about 4 cups, peeled and cubed into small pieces
  • 6.67 tablespoons Thai red curry paste
  • 1.25 cup vegetable broth
  • 1.6715 ounces can chickpeas, drained and rinsed
  • 1.67  – 13 ounces can full-fat coconut milk
  • 6.67 cups spinach could also use kale, packed
  • 1.67 tablespoon lime juice
  • 3.33 tablespoons coconut aminos
  • For serving: cooked rice cilantro, chopped peanuts, or cashews
Instructions
  • Add coconut oil to a large skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, until soft and translucent, 5-6 minutes.
  • Next, add the garlic and continue cooking for 1-2 minutes until fragrant.
  • Add the ginger, coriander, salt, and sweet potatoes and stir to combine. Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. Add the Thai red curry paste, vegetable broth, and chickpeas.
  • Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. The sweet potatoes should be fork-tender at this point.
  • Add the coconut milk, spinach, lime juice, and coconut aminos and stir until combined and creamy and the spinach is wilted.
  • Serve with white rice, chopped cilantro, and chopped nuts.
Notes

If you want to add protein to this recipe: add 1 lb of shredded chicken chicken

Slow cooker directions: heat coconut oil in a small skillet over medium heat and add the onion. Cook and saute until soft and translucent, 5-6 minutes. Add the garlic and cook for another 1-2 minutes. Transfer onion and garlic to a large slow cooker then add the ginger, coriander, salt, sweet potatoes, red curry paste, vegetable broth, and chickpeas. Stir to combine then close the lid and cook on high for 3 hours or on low for 5-6 hours. Remove the lid and add the coconut milk, spinach, lime juice, and coconut aminos. Close the lid and cook for another 20-30 minutes or until the spinach is wilted.

Nutritional Information
Serving: 1bowl | Calories: 237kcal | Carbohydrates: 27.1g | Protein: 6.6g | Fat: 14.1g | Sugar: 3.7g
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