Description
This rich and creamy sweet potato and chickpea curry is a hearty, plant-based meal! It all cooks in one pan and it’s packed with flavor.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 tablespoon grated fresh ginger (from a 1-inch piece, peeled)
- 3 cloves garlic, minced
- 3 tablespoons Thai red curry paste
- 2 small sweet potatoes (about 1lb), peeled and cut into 1/2-inch cubes
- 1 (15.5oz) can chickpeas, drained and rinsed
- 1 (14.5oz) can fire-roasted diced tomatoes
- 1 (14oz) can full-fat coconut milk
- 2 tablespoons soy sauce
- 2 cups baby spinach
- 1 tablespoon lime juice
- Salt to taste
Instructions
- In a large skillet, heat the olive oil over medium heat for 30 seconds.
- Add the ginger and garlic. Cook, stirring, until fragrant — about one minute. Stir in the curry paste and sauté for another minute.
- Add the sweet potatoes, chickpeas, tomatoes, coconut milk, and soy sauce, and stir to combine.
- Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender, about 20 minutes.
- Stir in the spinach and cook for 1-2 minutes until wilted. Remove from the heat and stir in the lime juice. Season with salt to taste.