Eating Bird Food · by Brittany Mullins★ 4.7 (45)
5-Ingredient Sweet Potato Curry
NUTRITION · PER SERVING26M COOK
CAL 29%·PRO 28%
CARBS 56G39% OF CAL
14G FIBER0G ADDED0G INTRINSIC25G OTHER18G TOTAL SUGAR
FAT 36G56% OF CAL
28G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick and aromatic sweet potato curry with chickpeas in coconut milk made in one pan in under 30 minutes. Thai-inspired comfort food.
mainthaicurrybeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- ½ Tablespoon avocado or coconut oil
- 1 large yellow onion (chopped)
- 4 Tablespoons green or red curry paste (I used green curry paste from Thai Kitchen)
- 1 medium-large sweet potato (peeled and chopped into bite-size chunks)
- 1 15 oz can chickpeas (drained and rinsed)
- 1 13.5 oz can coconut milk
- ½ cup water (if needed)
- optional: fresh chopped cilantro and fresh lime and rice (for serving)
At a glance
PER SERVING · TIME 26M
CAL 29%·PRO 28%
CARBS 56G39% OF CAL
14G FIBER0G ADDED0G INTRINSIC25G OTHER18G TOTAL SUGAR
FAT 36G56% OF CAL
28G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 21m
- Sodium
- 904mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 723mg
- Calcium
- 102mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 904MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.