Name: Sweet Potato Curry
Total time: 65 min
Ingredients: 2 teaspoons coconut oil; 1 small yellow onion, finely chopped; 3 medium cloves garlic, finely chopped; 2 tablespoons red curry paste; 1 (2 inch) piece fresh ginger, peeled and finely chopped; 0.25 teaspoon crushed red pepper; 3 medium sweet potatoes (1 1/2 lbs. total), peeled and cut into 1/2-inch cubes; 5 small carrots, diagonally sliced 1/2 inch thick; 1 (15.5-ounce) can no-salt-added chickpeas, rinsed (optional); 1 (15 ounce) can no-salt-added crushed tomatoes; 1 (13.5 ounce) can coconut milk, well shaken; 1.5 cups water; 4 cups loosely packed fresh baby spinach (2 ounces); 0.25 teaspoon garam masala; 0.25 teaspoon salt; Hot cooked long-grain brown rice for serving; Lime wedges for serving

Sweet Potato Curry

5.0

(1)

1 Review

The tomato rounds out the curry paste and adds body to this vegan sweet potato curry. A touch of garam masala at the end adds warm flavors.

By Liz Mervosh

Published on August 4, 2021

Active Time:

35 mins

Total Time:

1 hr 5 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free Gluten-Free Healthy Pregnancy Nut-Free Soy-Free Vegan Vegetarian

Jump to Nutrition Facts

Ingredients

2 teaspoons coconut oil
1 small yellow onion, finely chopped
3 medium cloves garlic, finely chopped
2 tablespoons red curry paste
1 (2 inch) piece fresh ginger, peeled and finely chopped
¼ teaspoon crushed red pepper
3 medium sweet potatoes (1 1/2 lbs. total), peeled and cut into 1/2-inch cubes
5 small carrots, diagonally sliced 1/2 inch thick
1 (15.5-ounce) can no-salt-added chickpeas, rinsed (optional)
1 (15 ounce) can no-salt-added crushed tomatoes
1 (13.5 ounce) can coconut milk, well shaken
1 ½ cups water
4 cups loosely packed fresh baby spinach (2 ounces)
¼ teaspoon garam masala
¼ teaspoon salt
Hot cooked long-grain brown rice for serving
Lime wedges for serving

Directions

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring often, until lightly browned around edges, about 6 minutes. Add garlic, curry paste, ginger and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Add sweet potatoes, carrots, chickpeas (if using), tomatoes, coconut milk and water. Bring to a boil over high heat, stirring occasionally. Partially cover, reduce heat to low and simmer, stirring occasionally, until the sweet potatoes are tender, 18 to 20 minutes. Remove from heat and add spinach, garam masala and salt; stir until the spinach wilts. Let stand for 10 minutes to thicken slightly.
Divide the curry among 4 bowls. Serve with rice and lime wedges, if desired.

To make ahead:

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts (per serving)

503	Calories
24g	Fat
60g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 cups
Calories 503
% Daily Value *
Total Carbohydrate 60g	22%
Dietary Fiber 12g	43%
Total Sugars 13g
Protein 13g	26%
Total Fat 24g	31%
Saturated Fat 20g	100%
Vitamin A 27230IU	545%
Sodium 472mg	21%
Potassium 1312mg	28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.