Jessica in the Kitchen · by Jessica Hylton★ 5.0 (239)
Easy Sweet Potato Curry
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 20%
CARBS 50G42% OF CAL
13G FIBER15G SUGAR22G OTHER
FAT 29G56% OF CAL
24G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty one-pot sweet potato and chickpea curry with warming spices, coconut milk, and spinach. Made in a single pot for easy weeknight cooking, it's naturally vegan and naturally gluten-free.
mainindiancurrybeansdairy freegluten freeveganvegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil (or any other oil)
- ½ large red onion (finely diced 150g)
- 14 ounces fresh or canned tomatoes (diced (400g))
- sea salt (I use about ¾ teaspoon & ground black pepper (I use about ¼ teaspoon), to taste)
- 3 garlic cloves (minced)
- 1 ½ tablespoons garam masala
- 1 teaspoon curry powder
- ¾ tablespoon paprika
- 1/4 teaspoon cumin
- 1 cup cooked chickpeas
- 1 lb sweet potatoes (peeled and cubed into 1 inch pieces, 450g or 3 cups )
- 13.5 ounce can of coconut milk* (383g)
- juice of 1 small lime
- 3 cups spinach
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 20%
CARBS 50G42% OF CAL
13G FIBER15G SUGAR22G OTHER
FAT 29G56% OF CAL
24G SAT6G 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
- 15m
- Cook
- 40m
- Sodium
- 103mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1153mg
- Calcium
- 119mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.