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:
Ingredients
- 3.33 tablespoons coconut oil
- 1.67 medium yellow onion diced
- 3.33–5 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
- 1.67 – 15 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
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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.
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Next, add the garlic and continue cooking for 1-2 minutes until fragrant.
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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.
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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.
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Add the coconut milk, spinach, lime juice, and coconut aminos and stir until combined and creamy and the spinach is wilted.
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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
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