sweet potato curry

<p>Rich, hearty red Thai peanut curry with sweet potatoes and chickpeas – the perfect plant based meal for anyone who loves a good take on red Thai curry! Ready in just about 30 minutes on the stovetop.</p>

Red Thai Peanut Curry with Sweet Potatoes and Chickpeas

olive oil

garlic,

“ fresh cube of ginger, peeled and grated (or minced)

sweet potato

½ TBSP red curry paste

TBSP peanut butter

coconut milk

vegetable broth (or water)

soy sauce (tamari or coconut aminos)

lime

½ tsp ground turmeric

¼ tsp ground coriander

red bell pepper, julienne cut

bunch, lacinato kale (chopped, about 1 ½ cups)

(14 ounce) canned chickpeas

rice, quinoa or cauliflower rice

cilantro

green onions

peanuts

In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.

Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes.

Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 2 minutes.

Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.

Made this for quarantine dinner tonight (with some naan) and it was perfectly comforting!!

This was our quarantine dinner with basmati rice, spinach salad, and a glass of red wine - easy and delicious and just what we needed!!

Loved this recipe. Super creamy and delicious

Great Recipe! Simple to make. I paired it with a mix of quinoa and cauliflower rice

This creamy sweet potato and red lentil curry takes around 30 minutes to cook and is the perfect cozy recipe! It's vegan, gluten-free and super flavorful!

Creamy Sweet Potato & Red Lentil Curry

white onion (, diced)

ginger

garlic ((about 3 cloves))

curry powder

tomato paste

red curry paste ((I like this one))

potato

red lentils

(14.5 oz) can lite coconut milk (or full fat)

vegetable broth ((or water))

Salt & pepper

Cauliflower rice

Cilantro

Heat the oil in a large skillet or dutch oven. Add the onions and cook for 2 - 3 minutes, stirring often. Add the ginger, garlic and curry powder and cook for another minute.

Once the mixture is starting to be fragrant, add the tomato and red curry pastes. Stir everything together until combined.

Stir in sweet potato and lentils and cook for another 30 seconds before adding the coconut milk. Bring this mixture to a boil then cover and simmer for 15 minutes.

Remove the lid and stir in vegetable broth, then season with salt and pepper. Cover again and cook for another 15 minutes.

Serve warm with rice, quinoa, cauliflower rice, etc., as well as some cilantro. I also love serving this with a side of sauteed spinach or kale!

https://content.jwplatform.com/videos/FbZdVTge.mp4

Sweet Potato & Red Lentil Curry

Creamy Thai Sweet Potato Curry - packed with nutrition! our favorite easy, healthy, winter comfort food recipe. vegetarian and vegan.

Creamy Thai Sweet Potato Curry

shallots, thinly sliced

potatoes,

baby spinach

curry paste (see notes)

broth

peanuts and cilantro

fish sauce

Start your rice, if you&#8217;re serving this over rice (highly recommend)! Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro. 

Make your HOMEMADE curry paste (you rockstar, you). Roast your garlic, shallots, and ginger. Hydrate your chili peppers. Blitz it all up in the food processor with some spices, lemongrass paste, and cilantro. 

Creamy Thai Sweet Potato Curry Step 1

Heat the oil over medium high heat. Add the shallots and stir fry until soft and fragrant. Add the sweet potatoes and stir to coat with oil. Add the curry paste and stir until well-combined.

Creamy Thai Sweet Potato Curry Step 2

Add the coconut milk and broth and let it simmer over low heat for 10-15 minutes until thickened. Stir in the spinach until wilted.

Creamy Thai Sweet Potato Curry Step 3

Add half of the peanut/cilantro mixture; reserve the rest for topping. Add a quick splash of fish sauce to the curry to make the whole thing just sing harmony in your mouth. Yummy.

Creamy Thai Sweet Potato Curry Step 4

Serve over rice, topped with remaining peanuts/cilantro.

Creamy Thai Sweet Potato Curry Step 5

I'm obsessed with sweet potatoes and this looks AMAZING. I love how the potatoes are the bulk of the meal, rather than meat in other kinds of curries. Healthy, warm, cozy... everything I look for in a winter meal! Can't wait to try this!

This curry looks so delicious! I love creamy coconut curries, they are so comforting and tasty, perfect with a ton of brown rice. Love it how it can be adapted to vegans, pinned!x

You use "creamy" and "curry" in one sentence, and I'm all yours :) This sounds like just the type of comfort food I'll be eating once I get off my "smoothie-detox-whatever" I'm currently in the middle of :) This recipe sounds delish!

You crack me up!  I am convinced that this dish is super awesome and want to make it now!  Hubby does not care for Indian spices so it is the perfect week to try this since he'll be off on a biz trip for a few days.  Hope my gals like it, I know I will!  thanks for sharing ✨ Bita

https://content.jwplatform.com/videos/Bq7oLc1H.mp4

Creamy Thai Sweet Potato Curry – packed with nutrition! our favorite easy, healthy, winter comfort food recipe. vegetarian and vegan.



Healthy and easy cauliflower and potato curry in a rich tomato sauce with chickpeas and spinach. Feel free to switch out spinach for other greens, like kale or Swiss chard. Naturally suitable for anyone following a vegan, vegetarian and gluten-free diet. Serve with your favorite grain for a satisfying meal. Serves 4-6.

Cauliflower and Potato Curry with Chickpeas

coconut oil

yellow onions, (diced)

cumin

coriander

turmeric

paprika ((sweet))

cayenne pepper

sea salt plus freshly ground pepper, (to taste)

garlic, (minced)

chili

x 400 g can organic diced tomatoes

vegetable broth ((500 ml))

x 200 g can organic coconut milk

x 400 g can organic chickpeas, (drained and rinsed)

spinach (hard stems removed and chopped)

chopped parsley or cilantro (to garnish)

whole grain basmati rice ((or quinoa, millet

Heat the coconut oil in a large non-stick pot (or wok) over medium heat. Add the onions and cook until soft and translucent, about 6-7 minutes.

Add the cumin, coriander, turmeric, paprika, cayenne, salt and pepper, and cook, stirring often, for 1 minute, until fragrant. Then add the garlic, ginger, and fresh chili. Stir and cook for another minute, until fragrant.

Add the diced potatoes and cauliflower and stir. Then add the diced tomatoes and vegetable broth; stir to combine.

Cover with a lid and bring to a boil. Lower the heat to a light simmer, then remove the lid and cook, stirring occasionally, until the potatoes are just tender, about 40-45 minutes. If needed, add a little more broth or water to the pot.

TIP: The curry should be lightly bubbling while cooking, otherwise if the heat is too low the potatoes will take longer to cook.

Add the coconut milk and chickpeas, simmer for 2-3 more minutes, then stir in spinach and cook for 1-2 minutes or until wilted.

Taste the curry for seasoning, adjust as desired, and serve with cooked brown rice or other grain of choice. Garnish with fresh herbs and enjoy!

This Vegetarian Lentil &amp; Sweet Potato Curry is creamy, easy-to-make, and perfect for a weeknight meal! Made with simple ingredients, this one-pot meal is INCREDIBLY yummy and crave-worthy. Everyone will love the unique and delicious flavors of this cozy winter stew!

Vegetarian Lentil & Sweet Potato Curry

Tbsp coconut oil

onion

tsp minced garlic

potatoes

lentils

Tbsp yellow curry powder

tsp ginger

salt/pepper (to taste)

vegetable stock

tsp crushed red pepper (optional)

kale

Cook onion and garlic

Cook the onion and garlic in the coconut oil over medium heat.

Add sweet potatoes and lentils

Add in the sweet potatoes and lentils, then mix.

Add curry powder and ginger

Mix, coating the sweet potatoes and lentils in the seasoning.

Add stock

Pour the stock over everything and bring to a boil.

Simmer

Lower to a simmer and cover for about 30 minutes, or until everything is soft.

Add milk

Add kale

Turn off the heat and add in the crushed red pepper (optional) and kale.

Enjoy

This is a gorgeous sweet-and-sour spin on the classic cauliflower and sweet potato Balti curry.

Cauliflower and sweet potato balti

sunflower oil

onions, very thinly sliced

ginger,

tsp light muscovado sugar

cumin seeds

can chopped fresh tomatoes

tsp turmeric

tsp coriander

tsp chilli powder

cauliflower,

can chickpeas, drained and rinsed

lemon

coriander,

Heat the oil in your largest pan and cook the onions, ginger and sugar for 5 minutes, until softened and gently browned. Add the cumin seeds, tomatoes, turmeric, coriander, chilli powder, some salt and pepper and 250ml water.

Bring to a simmer, then stir in the sweet potatoes. Cover and simmer for 5 minutes, then add the cauliflower. Cover and cook for a further 15 minutes. Add the chickpeas and cook for 5 minutes, until the vegetables are tender.

Stir in the lemon juice and coriander just before serving.

This utterly delicious, healthy and creamy Sweet Potato Curry with Chickpeas and Pumpkin is truly a delight for the soul! With coconut milk and the perfect blend of Indian spices, you’ll find yourself in curry heaven with this rich vegan curry dish for the Instant Pot (or stovetop!).

Sweet Potato Curry with Chickpeas + Pumpkin (Instant Pot + Stovetop)

onion (chopped)

garlic

cinnamon

black pepper

13-14 oz can full fat coconut milk

pumpkin puree

chickpeas (245 grams)

sweet potatoes potatoes

coconut sugar

water (118 ml)

lemon juice

cilantro (15 grams)

sea salt salt (to taste)

Instant Pot

Saute.

Press the saute button on your electric pressure cooker. Add oil, onion and garlic. Saute for 3 minutes, stirring frequently.

Add spices.

Add spices, curry powder through black pepper. Stir and saute for 2 minutes longer.

Add milk and pumpkin.

Add coconut milk and pumpkin puree. Stir until well combined.

Add chickpeas, sweet potatoes and sugar.

Add chickpeas, sweet potatoes and sugar. Stir.

Add water.

Cook on high pressure for 8 minutes.

Place lid on, close steam vent, and put on manual high pressure for 8 minutes.

Quick release pressure.

Quick release pressure, stir and add lemon juice and cilantro. Salt to taste.

Top with cilantro and enjoy.

Optionally top with extra fresh chopped cilantro before serving. Enjoy!

Stovetop

In a pot over medium heat, saute onion and garlic in oil for 3 minutes.

Add milk and pumpkins.

Add coconut milk and pumpkin. Stir until well mixed.

Add garbanzo beans, sugar and sweet potatoes.

Add chickpeas, coconut sugar, and sweet potatoes. Stir.

Bring to boil.

Bring to a boil, cover, reduce to a simmer.

Simmer.

Simmer for 15 minutes or until all is tender and creamy, adding more water if necessary during cooking.

Turn off heat.

Turn off heat, stir in lemon and cilantro. Salt to taste.

Enjoy!

https://content.jwplatform.com/videos/vsFQf6sC.mp4

Instant Pot Pumpkin Chickpea Sweet Potato Curry (Vegan, Gluten-Free)

Sweet potato curry is a delicious &amp; healthy side dish you can enjoy with plain rice or roti.

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The most viewed sweet potato curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine