Easy Sweet Potato Curry – Flavorful & Quick Recipe

Craving a warm, comforting meal that’s both healthy and incredibly easy to make? This Easy Sweet Potato Curry is your answer! Packed with vibrant flavors and a creamy texture, it comes together quickly for a delicious weeknight dinner that will impress everyone at the table.

Ingredients

• 1 tbsp coconut oil or vegetable oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1-2 tbsp red curry paste (adjust to taste)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (13.5 oz) can full-fat coconut milk
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup vegetable broth
• 1/2 cup water (or more, if needed for desired consistency)
• 1 (15 oz) can chickpeas, rinsed and drained
• 2 cups fresh spinach, roughly chopped
• 1 tbsp lime juice, fresh
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan bread, for serving

Instructions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices.
4. Pour in the diced tomatoes (undrained), coconut milk, vegetable broth, and water. Stir well to combine.
5. Add the diced sweet potatoes to the pot. Bring the mixture to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender.
6. Stir in the rinsed and drained chickpeas and fresh spinach. Cook for another 3-5 minutes, or until the spinach has wilted.
7. Remove from heat and stir in the fresh lime juice. Season with salt and black pepper to taste.
8. Serve hot over a bed of cooked rice or with warm naan bread. Garnish with fresh chopped cilantro.