Sweet Potato Chickpea Curry
This sweet potato chickpea curry is the ultimate plant-based comfort food. It's aromatic, a tiny bit spicy, healthy, and filling!
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Servings: 4
Ingredients
- 1 ⅓ cup (260) jasmine rice
- 2 (± 600 g) medium sweet potatoes
- 1 red onion
- 2 garlic cloves
- 0.6 inch (15 cm) fresh ginger
- 1 tablespoon coconut oil or vegetable oil
- 2 tablespoons red curry paste
- 14 oz (400 ml) canned full-fat coconut milk
- ½ cup (120 ml) vegetable broth optional, see notes
- 15 oz (400 g) chickpeas
- 10 oz (280 g) baby spinach
- Juice of 1 lime
For serving (optional)
- 2 handfuls unsalted peanuts
- 1 bunch (20 g) fresh cilantro
Instructions
Rice: Cook the rice according to package direction.
Sweet potatoes: Peel the sweet potatoes and cut them into medium dice.
Aromatics: Mince the onion and grate the garlic and ginger. Heat a large skillet with coconut oil. Sauté the onion over medium-high heat for 2 minutes. Add in the garlic, ginger, and curry paste, and sauté for another minute. Then, add a splash of water to prevent it from burning.
Sauté: Add in the sweet potatoes and sauté over medium heat for 10 minutes.
Simmer: Pour in the coconut milk, vegetable broth, and drained and rinsed chickpeas. Cover with a lid and simmer for 12 minutes over medium heat.
Finish making the curry: Stir in the spinach until wilted. Finish it off with the juice of 1 lime. Adjust seasoning with salt if needed.- Serve: Optionally serve with chopped peanuts and fresh cilantro.
Notes
Add vegetable broth to stretch the sauce. I know it's not the most traditional way to make curries, but 1 can of coconut milk just doesn't yield enough sauce in my opinion. This is also great for meal prep as some of the sauce always gets soaked up by the other ingredients. I use vegetable broth powder dissolved in water.
Nutrition
Calories: 766kcal | Carbohydrates: 111g | Protein: 20g | Fat: 29g | Saturated Fat: 22g | Fiber: 15g | Sugar: 12g
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