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!<\/p>\n
It has a combination of savory and sweet spices like turmeric and cinnamon. It has both a deep earthy flavor and a sweet flavor.<\/p>\n
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.<\/p>\n
This creamy sweet potato curry is super tasty and healthy. It is also quick and easy to make.<\/p>\n
If you want to add protein to this recipe:<\/strong>\u00a0add 1 lb of shredded chicken chicken<\/p>\n Slow cooker directions:<\/strong> 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.<\/p>\n<\/div>\nNutritional Information<\/h6>\n