Recipe: Easy Vegan Sweet Potato Curry
With the transition from winter to spring comes the desire for lighter meals. Yet for most of us, it’s still doesn’t feel like spring outside. So while our brain is sending signals for spring-like food, our bodies are still craving meals that warm us up.
This curry is the perfect compromise. Sweet potato and chickpeas, both of which are hearty but won’t weigh you down, are swimming in a creamy coconut milk broth that’s rich with Thai red chili paste and spicy ginger.
A Warming Thai Curry for All
As long as you reach for a Thai red curry paste that doesn’t contain fish sauce (we like the Thai Kitchen brand, which is easy to find at grocery stores), this meal is vegan. It’s also naturally gluten-free. Yet, even if you eat meat, dairy, and gluten, this dish will satisfy. It’s wholesome, just spicy enough, and begs to be served over steamed rice to soak up all the creamy sauce. Oh, and if you needed one more reason to make this curry ASAP, the whole thing comes together in under 30 minutes.
Sweet Potato Curry
- 1 tablespoon
vegetable or coconut oil
- 1 tablespoon
peeled and minced fresh ginger (from a 1-inch piece)
- 2 cloves
- 3 tablespoons
vegan Thai red curry paste, such as Thai Kitchen
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) can
full-fat coconut milk
- 1/2 cup
- 1 teaspoon
- 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)
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.
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.
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.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
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