Sweet Potato and Chickpea Coconut Curry

Name: Sweet Potato and Chickpea Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons coconut oil (olive oil may be substituted); 1 medium/large sweet Vidalia or yellow onion, diced small; 3 cloves garlic, finely minced or pressed; 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped; 2 teaspoons ground coriander; 2 medium/large or 1 extra-large sweet potato, peeled and diced into 1/2-inch cubes (about 3 cups, diced); 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste); 1 cup low-sodium broth (vegetable or chicken) or water (I used water); 1 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; one 15-ounce can chickpeas, drained and rinsed (I used no-salt added); one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result); about 3 cups fresh spinach leaves; 1 tablespoon lime juice; 1 tablespoon soy or fish sauce, optional and to taste; 1 tablespoon brown sugar, optional and to taste; 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted); rice, quinoa, or naan, optional for serving

4.5

(110)

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 6

Cost: $10.09 /serving

Author : Averie Sunshine

sweet potato curry chickpea coconut curry

Instructions

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Step 1

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.

Step 2

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Step 3

Add the sweet potato and stir to combine with the onions.

Step 4

Add the curry paste, broth or water, salt, pepper, and stir to combine.

Step 5

Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.

Step 6

Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Step 7

Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.

Step 8

Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Step 9

Evenly sprinkle with the cilantro and serve immediately.

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