Sweet Potato Curry
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Averie Cooks · by Averie Sunshine★ 4.7 (202)

Sweet Potato Curry

NUTRITION · PER SERVING35M COOK
CAL 12%·PRO 15%
CARBS 32G51% OF CAL
7G FIBER8G SUGAR16G OTHER
FAT 11G41% OF CAL
7G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant one-pan Thai curry with sweet potato, chickpeas, and spinach in coconut milk. Layered with warm spices and ready in 30 minutes, it's healthy comfort food.

mainthaicurrybeansdairy freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons coconut oil (olive oil may be substituted)
  • 1 medium/large sweet Vidalia or yellow onion (diced small)
  • 3 cloves garlic (finely minced or pressed)
  • 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger (finely chopped)
  • 2 teaspoons ground coriander
  • 2 medium/large or 1 extra-large sweet potato (peeled and diced into 1/2-inch cubes (about 3 cups, diced))
  • 1 to 3 tablespoons Thai red curry paste (or to taste (curry powder may be substituted, to taste))
  • 1 cup low-sodium broth (vegetable or chicken or water (I used water))
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • one 15-ounce can chickpeas (drained and rinsed (I used no-salt added))
  • one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)
  • about 3 cups fresh spinach leaves
  • 1 tablespoon lime juice
  • 1 tablespoon soy or fish sauce (optional and to taste)
  • 1 tablespoon brown sugar (optional and to taste)
  • 1/4 cup fresh cilantro (finely chopped for garnishing (basil may be substituted))
  • rice (quinoa, or naan, optional for serving)
PREP
10M
SODIUM
552MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.