How can I make my curry thicker or thinner?

To make your curry thicker, simmer it for a few additional minutes (uncovered). To make it thinner, simmer it for less time (until the potatoes are cooked) or add additional liquid (coconut milk).

How can I make my curry more or less spicy?

To make your curry less spicy, add less red curry paste: start with 1 tablespoon and then add more if needed. To make your curry spicier, add more red curry paste. Note: different brands of curry paste will also have varying levels of spice — taste as you cook u0026amp; add more!

How should I serve this curry?

You can serve this curry plain or with a side of rice. I also like to top it with chopped peanuts (for crunch) and lots of fresh cilantro.

Sweet Potato Chickpea Curry {Ready in 5 Minutes!} Easy Vegan Recipe

Name: Sweet Potato and Chickpea Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 tablespoon olive oil (or coconut oil); 1 tablespoon minced ginger; 3 cloves garlic (minced); 3 tablespoons red curry paste; 1 (13.5 ounce) can regular coconut milk; 1 - 2 sweet potatoes (about 1 pound, peeled & cubed); 1 (15 ounce) can chickpeas (drained & rinsed); 2 tablespoons soy sauce; 1 cup fresh baby spinach; ½ lemon (juiced); Salt & pepper (to taste); White Jasmine rice; ⅓ cup chopped peanuts; ⅓ cup chopped cilantro

Description

This sweet potato chickpea curry is a bowl of cozy, comforting curry. It's the perfect mix of sweet and spicy curry flavors with a creamy coconut milk base. Plus it's easy to make: it's ready in only 25 minutes and uses simple ingredients.

Ingredients

Scale

1 tablespoon olive oil (or coconut oil)
1 tablespoon minced ginger
3 cloves garlic (minced)
3 tablespoons red curry paste
1 (13.5 ounce) can regular coconut milk
1 - 2 sweet potatoes (about 1 pound, peeled & cubed)
1 (15 ounce) can chickpeas (drained & rinsed)
2 tablespoons soy sauce
1 cup fresh baby spinach
½ lemon (juiced)
Salt & pepper (to taste)

Optional, for serving:

White Jasmine rice
⅓ cup chopped peanuts
⅓ cup chopped cilantro

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Instructions

Cook the garlic & ginger: in a large, deep skillet over medium heat, add the oil. Once hot, cook the garlic and ginger for about 1 minute, until fragrant.
Add the curry paste: stir in the curry paste and cook for 1 minute more.
Simmer: add the coconut milk, sweet potatoes, chickpeas, soy sauce, and ½ cup water. Season with salt & pepper to taste. Bring the pan to a boil and then turn the heat down and simmer, covered and stirring occasionally, for 15 minutes. Potatoes should be tender. For a thicker curry, simmer 5 minutes more, uncovered.
Add the spinach & lemon: stir in the spinach and cook until barely wilted. Remove from the heat and stir in lemon juice.
Serve: optionally, serve with a side of white rice and topped with chopped peanuts & cilantro.

Notes

Red curry paste: add more or less curry paste depending on how spicy you like your curry. Different brands of curry paste will also have varying levels of spiciness. I use Thai Kitchen.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course

Nutrition

Calories: 387
Sugar: 1.6
Sodium: 1089
Fat: 12.7
Saturated Fat: 5.9
Carbohydrates: 55.5
Fiber: 9.3
Protein: 9.4

Keywords: chickpea, coconut, curry, sweet potato