A rich, creamy curry that happens to be completely plant-based. Sweet potatoes melt into the coconut-spiced broth, and it all comes together in one pot. Serve it over jasmine rice and you’re in for a treat.
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 can (400ml) coconut milk
- 1 can (400g) chickpeas, drained
- 200g fresh spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 cup vegetable broth
- 1 tablespoon coconut oil
- Juice of 1 lime
- Fresh cilantro for serving
Instructions
- Heat coconut oil in a large pot over medium heat. Saute onion 4 minutes.
- Add garlic, ginger, curry powder, and turmeric. Cook 1 minute until fragrant.
- Add sweet potatoes and stir to coat with spices.
- Pour in coconut milk and broth. Bring to a boil, then reduce to a simmer.
- Cook 20 minutes until sweet potatoes are tender.
- Stir in chickpeas and spinach. Cook 3 minutes until spinach wilts.
- Squeeze lime juice over the top. Serve over rice with cilantro.
Tips
- Make it spicy: Add a chopped Thai chili or a teaspoon of chili paste with the spices.
- Meal prep: This curry tastes even better the next day and freezes beautifully.
- Swap the sweet potato: Regular potatoes, butternut squash, or cauliflower all work.
Nutrition (per serving)
Calories: 420 | Protein: 12g | Carbs: 48g | Fat: 22g | Fiber: 10g