Sweet Potato Curry

5 from 1 vote

Creamy sweet potato curry is made with chickpeas, coconut milk and Thai red curry paste. It's a vegan option you can make on the stove, slow cooker or instant pot. This easy meal is great for weeknights with rice!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Indian

Diet: Gluten Free

Keyword: chickpea, creamy, curry, gluten free, vegan

Servings:

Author: Molly Thompson

Ingredients

2 tablespoons coconut oil
1 medium yellow onion diced
2-3 cloves garlic minced
1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)
1 teaspoon coriander
1 teaspoon salt
2 medium sweet potatoes 9about 4 cups) peeled and cubed into 1-inch pieces
1/3 cup Thai red curry paste
3/4 cup vegetable broth
1 (15 ounce) can chickpeas drained and rinsed
1 (13 ounce) can full fat coconut milk
4 cups packed spinach (could sub kale)
1 tablespoon lime juice (about 1 lime)
2 tablespoons coconut aminos
For serving: cooked rice, cauliflower rice, cilantro, chopped peanuts or cashews

Instructions

Add coconut oil to a large skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, until soft and translucent, 5-6 minutes. Next, add the garlic and continue cooking for 1-2 minutes until fragrant.
Add the ginger, coriander, salt and sweet potatoes and stir to combine. Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. Add the Thai red curry paste, vegetable broth, and chickpeas. Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. The sweet potatoes should be fork-tender at this point.
Add the coconut milk, spinach, lime juice and coconut aminos and stir until combined and creamy and the spinach is wilted. Serve with white rice, chopped cilantro and chopped nuts.

Notes

If you want to add protein to this recipe: add 1 lb of shredded chicken chicken

Slow cooker directions: heat coconut oil in a small skillet over medium heat and add the onion. Cook and saute until soft and translucent, 5-6 minutes. Add the garlic and cook for another 1-2 minutes. Transfer onion and garlic to a large slow cooker then add the ginger, coriander, salt, sweet potatoes, red curry paste, vegetable broth and chickpeas. Stir to combine then close the lid and cook on high for 3 hours or on low for 5-6 hour. Remove the lid and add the coconut milk, spinach, lime juice and coconut aminos. Close the lid and cook for another 20-30 minutes or until the spinach is wilted.

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