Sweet Potato and Chickpea Coconut Curry
Sweet Potato and Chickpea Coconut Curry - An EASY one-skillet curry that's ready in 30 minutes and is layered with so many fabulous flavors! HEALTHY comfort food that tastes AMAZING!
Sweet Potato and Chickpea Coconut Curry - An EASY one-skillet curry that's ready in 30 minutes and is layered with so many fabulous flavors! HEALTHY comfort food that tastes AMAZING!
- 1 tablespoon lime juice
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 2 teaspoons ground coriander
- 1 small
- 2 tablespoons coconut oil (olive oil may be substituted)
- one 15-ounce can chickpeas drained and rinsed (i used no-salt added)
- about 3 cups fresh spinach leaves
- 1 tablespoon soy or fish sauce optional and to taste
- 1 tablespoon brown sugar optional and to taste
- 1/4 cup fresh cilantro finely chopped for garnishing (basil may be substituted)
- 2 teaspoons ground ginger orâ 1 tablespoon fresh ginger finely chopped
- 2 medium/large or 1 extra-large sweet potato, peeled
- or to taste (curry powder may be substituted, to taste)
- 1 cup low-sodium broth (vegetable or chicken) or water
- ; full-fat will deliver a richer/thicker result)
- rice quinoa, or naan, optional for serving
- Carbohydrate 10.2426160021753 g
- Cholesterol 0 mg
- Fat 0.160675499978512 g
- Fiber 1.39750997700345 g
- Protein 0.609591999905098 g
- Saturated Fat 0.0206999999995675 g
- Serving Size 1 1 Serving (56g)
- Sodium 245.069219999737 mg
- Sugar 8.84510602517188 g
- Trans Fat 0.0813697499904753 g
- Calories 36 calories
Step-by-step
- To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
- Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the sweet potato and stir to combine with the onions.
- Add the curry paste, broth or water, salt, pepper, and stir to combine.
- Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.
- Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
- Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.
- Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.
- Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.
My Go-To Weeknight Curry: Sweet Potato and Chickpea Delight
As a busy working mom, finding time to cook healthy, delicious meals can feel like a Herculean task. Between school pick-ups, after-school activities, work deadlines, and everything else life throws at me, the last thing I want to spend hours doing is slaving away in the kitchen. That's why I've developed a repertoire of quick, easy, and incredibly flavorful recipes that don't compromise on taste or nutrition. This sweet potato and chickpea coconut curry is my absolute favorite weeknight go-to.
The beauty of this recipe lies in its simplicity. It's a one-pan wonder, meaning minimal cleanup – a huge plus after a long day! And the flavor? Oh my goodness, the flavor! It's rich, creamy, subtly sweet, and perfectly spiced. The sweet potatoes provide a comforting sweetness that balances beautifully with the savory chickpeas and fragrant spices. I often find myself making a double batch, enjoying leftovers for lunch the next day. The vibrant colors are also a mood booster; a simple thing, but it adds to the enjoyment of this dish.
What I love most about this curry is its versatility. I can easily adjust the spice level to suit my preferences, sometimes adding a little extra curry powder for a bolder kick, or keeping it milder for the kids. You can also easily swap out ingredients based on what you have on hand. For example, if I don't have fresh spinach, I'll happily use frozen, and sometimes I'll throw in other vegetables like kale or chopped bell peppers for extra nutrients and flavor. The coconut milk adds richness and creaminess, making it a truly satisfying meal, even without adding any extra cream or butter. It’s a meal that’s both healthy and decadent all at once.
The ingredients are readily available, which means I can always make this curry without a trip to a specialty store. I often buy sweet potatoes in bulk and store them in a cool, dry place. Canned chickpeas are a pantry staple, and coconut milk is readily available in most supermarkets. The spices are relatively simple and I usually have them all on hand already. The process itself is incredibly straightforward, easily manageable even on the busiest of days. This is a recipe I can easily scale up for entertaining guests, and no one will believe how easy it is to put together.
Beyond the taste and ease, this curry is also packed with nutrients. Sweet potatoes are an excellent source of vitamin A, fiber, and potassium. Chickpeas are a great source of protein and fiber, keeping you feeling full and satisfied. And the spinach provides an extra boost of iron and other essential vitamins. It’s a complete meal, really. A perfect balance of carbohydrates, proteins, and healthy fats.
So, if you’re looking for a delicious, healthy, and easy weeknight dinner that will impress your family and friends, look no further. This sweet potato and chickpea coconut curry is a winner in my book, and I’m confident it will become one of your go-to recipes too. Give it a try, and let me know what you think! Perhaps adding your own spin and twists to this already delightful recipe. The possibilities are endless!
Tips and Variations:
Spice it up: Add a pinch of cayenne pepper or some chopped chilies for extra heat.
Make it vegetarian/vegan: This recipe is already vegetarian. To make it vegan, ensure you use vegetable broth and check that your curry paste doesn't contain any animal products.
Add more vegetables: Feel free to add other vegetables like cauliflower, broccoli, or carrots.
Serve it with: Rice, quinoa, naan bread, or even a dollop of plain yogurt or coconut cream all make fantastic accompaniments.
Meal prep friendly: This curry tastes even better the next day, making it perfect for meal prepping. Simply store it in an airtight container in the refrigerator for up to a week.
