Craving a cozy, flavorful meal that doesn’t take hours? This Easy Sweet Potato Curry is your new go-to! Packed with vibrant sweet potatoes, creamy coconut milk, and aromatic spices, it’s a dish that’s both comforting and incredibly quick to prepare. Perfect for weeknights, this vegetarian curry delivers big on taste with minimal effort.
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp red curry paste (or 1 tbsp curry powder + 1 tsp turmeric)
- 1 medium sweet potato (about 1.5 lbs), peeled and diced into 1-inch cubes
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup vegetable broth
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 cup baby spinach or chopped kale
- 1 tbsp fresh lime juice
- Salt to taste
- Fresh cilantro, chopped, for garnish
- Cooked rice or naan, for serving
Instructions
- Heat the coconut oil (or olive oil) in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red curry paste (or curry powder and turmeric) and cook for 1-2 minutes, stirring constantly, to toast the spices and deepen their flavor.
- Add the diced sweet potato, coconut milk, and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
- Stir in the rinsed and drained chickpeas and baby spinach (or kale). Cook for another 2-3 minutes, or until the spinach wilts.
- Remove the pot from the heat. Stir in the fresh lime juice and season with salt to taste.
- Ladle the Easy Sweet Potato Curry into bowls, garnish generously with fresh cilantro, and serve hot with cooked rice or warm naan bread.
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