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a bowl of sweet potato curry with rice and naan.

Sweet Potato Coconut Curry

5 from 7 votes
My family's weeknight lifesaver: creamy 30-min sweet potato coconut curry loaded with chickpeas & spinach—one-pan, kid-approved, vegan, and freezer-friendly.
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 6
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 tsp ground ginger)
  • 1 teaspoon coriander
  • 1 teaspoon kosher salt
  • 2 medium sweet potatoes peeled and cubed into 1-inch pieces (about 4 cups)
  • 1/3 cup Thai red curry paste
  • 3/4 cup vegetable broth
  • 1 (15-oz) can chickpeas drained and rinsed
  • 1 (13-oz) can full-fat coconut milk
  • 4 cups baby spinach packed (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

  • Cook onion and garlic (5 min): Add coconut oil to a large skillet over medium heat. Cook for 3-4 minutes, until soft. Add the garlic and continue cooking for 1-2 minutes until fragrant.
    2 Tablespoons coconut oil, 1 medium yellow onion, 2-3 cloves garlic
    sauteed onion and garlic in a skillet.
  • Simmer the curry (5 min): Add the ginger, coriander, salt and sweet potatoes and stir to combine. Cook the sweet potatoes for 4-5 minutes to soften slightly. Stir in the Thai red curry paste, vegetable broth, and chickpeas. Turn the heat up to high until bubbling then cover, reduce to low, and simmer for 8-10 minutes, until the potatoes are fork-tender.
    1 Tablespoon fresh grated ginger, 1 teaspoon coriander, 1 teaspoon kosher salt, 2 medium sweet potatoes, 1/3 cup Thai red curry paste, 3/4 cup vegetable broth, 1 (15-oz) can chickpeas
    red curry paste, sweet potatoes, and chickpeas simmering in a pot.
  • Finish and serve (5 min): Add the coconut milk, spinach, lime juice and coconut aminos. Stir and cook until combined and creamy and the spinach is wilted. Serve with white rice, chopped cilantro and chopped nuts.
    1 (13-oz) can full-fat coconut milk, 4 cups baby spinach, 1 Tablespoon lime juice, 2 Tablespoons coconut aminos
    stirring coconut milk and spinach into sweet potato curry.

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.

Nutrition

Serving: 1bowl | Calories: 237kcal | Carbohydrates: 27.1g | Protein: 6.6g | Fat: 14.1g | Sugar: 3.7g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!