Easy Sweet Potato Curry – Flavorful & Quick Recipe

Craving a comforting and incredibly flavorful meal that comes together in a flash? Look no further than this Easy Sweet Potato Curry! It’s packed with vibrant spices, creamy coconut milk, and tender sweet potatoes, making it a delicious and satisfying dish perfect for any weeknight.

Ingredients

• 1 tablespoon coconut oil or vegetable oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 (15 oz) can chickpeas, rinsed and drained
• 2 cups fresh spinach
• 1 tablespoon lime juice
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or quinoa, for serving

Instructions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric powder, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until the spices are fragrant.
4. Pour in the full-fat coconut milk and vegetable broth, stirring to combine. Add the diced sweet potatoes.
5. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender.
6. Stir in the rinsed and drained chickpeas and the fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted.
7. Remove the pot from the heat. Stir in the lime juice and season with salt and black pepper to taste.
8. Ladle the Easy Sweet Potato Curry over cooked rice or quinoa. Garnish with fresh chopped cilantro before serving.
9. Serve hot and enjoy your delicious and quick homemade curry!