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Sweet Potato Curry

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes, cubed
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 cups water or vegetable broth
  • 1 tablespoon curry powder (adjust to taste)
  • 1 can chickpeas, rinsed
  • 2 cups fresh spinach
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 splash oil for sautéing

Method
 

  1. Sauté diced onions and minced garlic in a large pot over medium heat until onions are translucent, about five minutes.
  2. Stir in cubed sweet potatoes and curry powder, sautéing for another couple of minutes.
  3. Add coconut milk and water (or vegetable broth), then bring to a gentle simmer.
  4. Once sweet potatoes are tender (around ten minutes), stir in chickpeas.
  5. Just before serving, fold in fresh spinach until wilted, about one minute.
  6. Transfer generous portions into bowls and serve hot over rice or quinoa, or with naan.

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