Description

Warm your soul with this Easy Sweet Potato Curry, where tender sweet potatoes blend seamlessly with creamy coconut milk and aromatic spices. Perfect for a cozy weeknight dinner or impressing guests, this one-pot dish is as simple to make as it is delicious. Enjoy a vibrant medley of flavors that promises to delight your taste buds and bring comfort to your table.

Ingredients

Scale

2 medium sweet potatoes, cubed
1 can (13.5 oz) full-fat coconut milk
1 medium onion, chopped
4 cloves garlic, minced
1 tbsp fresh ginger, grated
2 cups low-sodium vegetable broth
2 tsp curry powder
1 tsp ground cumin
1 can (15 oz) chickpeas, rinsed
2 cups fresh spinach or kale

Instructions

Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
Stir in minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle in curry powder and cumin; stir for about 30 seconds to release aromas.
Add cubed sweet potatoes and vegetable broth; bring to a gentle boil. Reduce heat and let simmer.
Pour in coconut milk and cook for 20 minutes or until sweet potatoes are tender.
Mix in rinsed chickpeas and greens; cook until greens wilt down (about 3-5 minutes). Season with salt and pepper to taste.
Serve hot over rice or with crusty bread.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: One Pot
Cuisine: Indian

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 400mg
Fat: 14g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 12g
Protein: 9g
Cholesterol: 0mg

Keywords: Swap chickpeas for lentils or add other vegetables like bell peppers or zucchini for variation. For extra flavor, add a splash of lime juice just before serving.