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Sweet Potato Curry

Sweet Potato Curry

A creamy, fragrant Sweet Potato Curry made with coconut milk, Thai red curry paste, and fresh ginger in just 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Cuisine Thai-inspired
Servings 6 servings
Calories 415 kcal

Ingredients
  

Main Ingredients

  • 1 tbsp coconut oil
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces about 2 lbs
  • 3 tbsp Thai red curry paste use more or less to taste
  • 1 can full-fat coconut milk 13.5 oz
  • 1 cup vegetable broth
  • 1 can chickpeas, rinsed and drained 15 oz
  • 5 oz fresh spinach
  • 1 tbsp lime juice, fresh
  • Salt and black pepper to taste
  • Optional for garnish: fresh cilantro, chopped peanuts, red pepper flakes

Instructions
 

  • Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  • Bloom Curry Paste: Stir in the Thai red curry paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and becomes very fragrant. This step is crucial for developing deep flavor.
  • Simmer the Curry: Add the cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Stir everything together, scraping up any bits from the bottom. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
  • Add Final Ingredients: Stir in the drained chickpeas and cook for another 2-3 minutes to heat through. Turn off the heat and stir in the fresh spinach until it wilts completely. Add the fresh lime juice and season with salt and pepper to taste.
  • Serve: Ladle the Sweet Potato Curry into bowls. Serve hot over basmati rice or quinoa, and garnish with fresh cilantro, chopped peanuts, and red pepper flakes if desired.

Notes

  • Don't Boil the Curry: To prevent the coconut milk from separating and to keep the sweet potatoes from turning mushy, maintain a gentle simmer throughout the cooking process.
  • Use Full-Fat Coconut Milk: For the creamiest, most flavorful curry, full-fat canned coconut milk is a must.
  • Taste and Adjust: Before serving, always taste your curry. It might need a little more salt to enhance the flavors, more curry paste for a spicier kick, or an extra squeeze of lime juice for brightness.