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    Sweet Potato Curry


    • 1 tablespoon vegetable or coconut oil
    • 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
    • 2 cloves garlic, minced
    • 3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
    • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1 (13- to 14-ounce) canfull-fat coconut milk
    • 1/2 cup water
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 (5-ounce) bag baby spinach (about 5 packed cups)
    • Juice from 1 medium lime (about 2 tablespoons)
    • Cooked rice, for serving (optional)


    • Prep: 15
    • Cook: 15
    • Serves: 4

     stars  from 1 votes


    1. Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.
    2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
    3. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.
    recipes/vegetarian/sweet_potato_curry.txt · Last modified: 2021/09/15 00:44 (external edit)