Simple, easy, delicious! This vegan sweet potato curry recipe is a perfect dinner staple as the weather gets colder!
Sweet Potato Curry
Rated 5.0 stars by 1 users
Category
Soup
Servings
4
Prep Time
10 minutes
Cook Time
18 minutes
Author:
Kosherkart Recipe Blog (Credit to Sheela Prakash)
Simple, easy, delicious! This vegan sweet potato curry recipe is a perfect dinner staple as the weather gets colder!
Ingredients
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1 tablespoon vegetable or coconut oil
1 tablespoon peeled or minced fresh ginger (from a 1-inch piece)
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2 cloves garlic, minced
3 tablespoons vegan Thai red curry paste
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2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2 inch cubes
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1 (15 oz.) can chickpeas, drained and rinsed
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1 (13-14 oz.) can coconut milk
1/2 cup water
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1 tsp. kosher salt
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1/4 tsp freshly ground black pepper
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1 (5 oz.) bag baby spinach (about five packed cups)
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Juice from 1 medium lime
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Cooked rice, for serving (optional)
Directions
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.
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.
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.