Sweet Potato Curry
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- ¼ red onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch fresh ginger, peeled and minced
- 2 sweet potatoes, peeled and cubed
- 2-3 tablespoons red curry paste
- 1 (15 oz) can coconut milk
- ½ - 1 cup broth (vegetable or chicken)
- 1 teaspoon fish sauce
- 1 teaspoon soy sauce
- 1 (15) oz can chickpeas
- 3 - 4 cups fresh spinach
- ½ cup cooked rice (to serve)
- optional toppings: fresh cilantro, roasted peanuts, lime
Instructions
- Heat oil in a large, deep skillet over medium-low heat. Add red onion, and cook until softened - about 5 minutes.
- Add minced garlic and ginger; mix well. Cook for about 30 seconds or until fragrant.
- Add sweet potatoes and curry paste. Stir until evenly coated, then add broth and coconut milk. Give it a stir, then cover and turn heat down to low. Simmer 20-35 minutes or until sweet potatoes are tender. The smaller your cubes, the quicker they will cook.
- Add fish sauce, soy sauce and chickpeas; mix well and cook for 1-2 minutes. Add spinach, and stir until wilted.
- Serve over rice, and top with roasted peanuts, fresh cilantro and a squeeze of lime (don't skip the lime!).
Notes / Variations
To keep this recipe vegetarian, use vegetable broth.
Feel free to make whatever substitutions are needed based on the ingredients you have on hand:
- russet potatoes or fresh/frozen butternut squash instead of sweet potatoes
- frozen spinach if you don't have fresh
- ground ginger if you don't have fresh.
- add any extra veggies you desire (mushrooms, peppers, carrots,etc.), along with cooked chicken breast or thighs for additional protein
- omit the fish sauce if you don't like the taste or don't have any on hand
Feel free to make whatever substitutions are needed based on the ingredients you have on hand:
- russet potatoes or fresh/frozen butternut squash instead of sweet potatoes
- frozen spinach if you don't have fresh
- ground ginger if you don't have fresh.
- add any extra veggies you desire (mushrooms, peppers, carrots,etc.), along with cooked chicken breast or thighs for additional protein
- omit the fish sauce if you don't like the taste or don't have any on hand
Nutrition Information
Calories: 496 Fat: 12.8g Saturated Fat: 5g Carbohydrates: 78.4g Sugar: 8.7g Sodium: 693g Fiber: 15.6g Protein: 17.1g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/sweet-potato-curry/