This sweet potato curry has amazing flavor and it comes together in less than 30 minutes, with just one pan and five pantry staple ingredients.
543 kcal
/serving
21 min
Serves
3
Easy
Asian
Vegetarian
Gluten Free
Vegan
Ingredients
- 1/2 tbsp avocado or coconut oil
- 1 large yellow onion (chopped)
- 4 tbsp green or red curry paste (I used green curry paste from Thai Kitchen)
- 1 medium-large sweet potato (peeled and chopped into bite-size chunks)
- 1 15 oz can chickpeas (drained and rinsed)
- 1 13.5 oz can coconut milk
- 1/2 cup water (if needed)
- optional: fresh chopped cilantro and fresh lime and rice (for serving)
Preparation
Not specified
Cooking
- Heat oil in a large skillet over medium-high heat.
- Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant.
- Add curry paste to the skillet, toss and sauté for another minute.
- Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
- Allow the sauce to heat up until it is simmering and let simmer for about 10-15 minutes or until sweet potatoes are tender enough to be easily pierced with a fork.
- If the mixture gets too thick (or dry) you can add water to the pan, 1/4 cup at a time, up to 1/2 cup.
- Taste and season with salt and pepper, if needed.
- Serve curry over rice with cilantro and a squeeze of lime.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
543
Calories
15.2g
Protein
13% DV
55.8g
Carbs
19% DV
32.7g
Fat
42% DV
13.2g
Fiber
35% DV
10.4g
Sugars
503mg
Sodium
34% DV
2mg
Cholesterol
1% DV
| Health Labels | Vegan Vegetarian Pescatarian Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Sulphite Free Kosher |
| Allergen Info | Tree Nuts Fodmap |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
