Description
This Sweet Potato Curry recipe is a delicious vegan dish with Thai-inspired flavors. Creamy coconut milk, tender sweet potatoes, hearty chickpeas, and aromatic spices come together to create a flavorful and satisfying meal.
Ingredients
Scale
Main Curry:
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 3 cups peeled and cubed sweet potatoes
- 1 red bell pepper, sliced
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
Garnish:
- 1/4 cup chopped fresh cilantro
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté diced onion until soft. Add garlic and ginger, cook for 1 minute.
- Add spices: Stir in red curry paste, turmeric, and cumin, cook until fragrant.
- Add ingredients: Combine sweet potatoes, bell pepper, chickpeas, tomatoes, coconut milk, salt, and pepper. Simmer covered for 20–25 minutes.
- Finish: Stir in lime juice, top with cilantro, and serve.
Notes
- Serve with jasmine rice or naan.
- For extra heat, add chili or red pepper flakes.
- Add spinach or kale for greens.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 10g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
