Sweet Potato and Chickpea Curry
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.
Servings: 4 servings
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
Optional, for serving:
- White Jasmine rice
- ⅓ cup chopped peanuts
- ⅓ cup chopped cilantro
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.