Sweet Potato Curry

Ingredients

  • 1 tablespoon vegetable or coconut oil
  • 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
  • 2 cloves garlic, minced
  • 3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (13- to 14-ounce) canfull-fat coconut milk
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (5-ounce) bag baby spinach (about 5 packed cups)
  • Juice from 1 medium lime (about 2 tablespoons)
  • Cooked rice, for serving (optional)

Info

  • Prep: 15
  • Cook: 15
  • Serves: 4
  • Source
stars  from 1 votes

Directions

  1. Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.
  2. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
  3. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.
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