The sweet potato curry with chickpeas and spinach is an easy meal of a jar that you can do for week dinners and preparation for meals. It is comforting, flexible and full of flavor.
Do you feel like Curry Recipes easier? You will also have to try my Thai Red Curry, Easy Curry and Curry and Vegan Green Curry Recipes.
When you are looking for comfort foods in winter, you will usually stumble with abundant stews and creamy soups, but I’m a big fan of Curry’s recipes. They are the cozy final food, with warm species, creamy sauces and a lot of seasonal vegetables on each bite. It’s all you need in a winter meal!
That is why you will find this easy sweet potato recipe for my dinner menu almost weekly when it is cold outside. I can’t get enough of the sweet potatoes and chickpeas filled with proteins that swim with the curry aromatic and creamy sauce. It also does not hurt to join quickly in a pan.
Like my Butterut pumpkin curry, you can quickly launch this red curry recipe for a comforting family dinner or during Sunday’s food preparation. It remains cool and tasty for days and even freezes well!
Why do you need to try this sweet potato curry recipe
- A Curry recipe inspired by seasonal Thai -The sweet potatoes give this curry inspired by Thai a turn of fall and winter, while the spicy curry sauce warms you.
- Fast, easy and made in a pan! This should be one of the easiest recipes for dinner in the fall. All you have to do is throw -everything in a pan, make a low heat until the potatoes are tender, and then serve it!
- Do —the – Add more vegetables, change the sweet potatoes for the pumpkin or touch the heat. The ways to make this recipe are endless.
Needed ingredients (with replacements)
- Vegetable oil
- Garlic and ginger
- Red curry paste -The favorite curry paste is from Thai Kitchen because it is vegan, full of flavor and easy to find in the best -equipped grocery stores.
- Ground turmeric
- Sweet potatoes – The star of the curry! Use regular sweet potatoes, yams or change them for peeled pumpkin and diced pumpkin or pumpkin to make a recipe similar to my pumpkin curry.
- Coconut milk -Use the coconut milk in fatty fat to make the super creamy curry. You can replace the yogurt or anacard cream, or even a kind of vegan cream like the Riple brand in half and half.
- Water – or vegetable broth.
- Chickpea – I like to use canned chickpeas for comfort, but freshly cooked chickpeas are also delicious. Or, instead of using chickpeas, curry with green or canned or canned lentils.
- Salt and pepper
- Spinach – For a touch of green in the curry. Kale also works.
- Sugar – This is optional, but it balances the flavors very well.
- Lime juice
How to make sweet potato curry with chickpea
Find the complete recipe with measures on the recipe card below.
Start by sautéing garlic and ginger in a mid -heat pan.
Stir the red curry paste and turmeric to coat the aromatics, and then pour coconut milk and water/broth. Stir to combine and use a wooden spoon to let go of the food stuck at the bottom of the pan.
Add sweet potatoes, chickpeas, salt and pepper to the curry.
Heat the boil, then lower the heat and simmer until the potatoes are tender.
For deeper flavor layers, Rost the sweet potatoes (thrown in a little olive oil) in a 400 °F oven for 30 to 45 minutes, then add to the curry with the chickpeas and only simmer for 10 to 15 minutes.
Finally, stir the spinach, sugar and lime juice in the curry and cook -until the spinach sinks.
Remove the pan from the heat and serve the curry immediately on the basmati rice cooked with cilantro or Thai basil on top. Enjoy!
Frequently asked questions
As in most curry recipes, you can add all kinds of different vegetables or proteins to make their own recipe. Add fresh or frozen vegetables, change chickpeas for white beans, lentils, cauliflower flowers or broccoli flowers, and/or add fry tofu cubes for additional proteins.
Most red curry paste has a slight at average heat level but varies from mark to mark. In this recipe, most of the heat is tempered by coconut milk, so it will not fire the mouth.
If you are still worried that it is too spicy, you can start with only 1 1/2 tablespoons of red curry paste, and then add more information until you reach the right amount of heat.
Do not use yellow curry paste or green curry paste as a substitute. They will completely change the taste profile! Instead, replace the red curry paste with 1 tablespoon of Garam Masala, 2 teaspoons of Curry Powder and 1/4 teaspoon of earth cumin. The taste will be different, but it will complement the vegetables and the warm flavors well.
Wait for the curry to cool before transferring it to a hermetic container. Save the envelopes in the fridge for 4 to 5 days or in the freezer up to 3 months.
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Heat the oil in a large pan over medium heat. Once hot, add the garlic and ginger and cook, stirring frequently for 1-2 minutes.
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Stir the red paste and turmeric, then pour in the coconut milk and water. Stir to combine and scrape the bits attached to the bottom.
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In the pan, add the sweet potatoes, chickpeas or lentils, salt and pepper. Bring to a boil, then lower the heat and simmer for about 15 minutes, or until the sweet potatoes are tender.
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Stir spinach, sugar and lime juice. Cook until the spinach is specified, then remove it from the heat and serve it on the cooked rice with cilantro or basil.
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Any kind of sweet potato will work here, or yams. Pumpkin or pumpkin would be a good substitute if you have it.
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If you do not have red curry paste, you can replace 1 tablespoon of Masala Garam, 2 teaspoons of curry powder and 1/4 teaspoon cumin. The taste will be very different.
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You can leave the chickpeas/lentils out if you want. Add some cauliflower or even broccoli flowers.
- Nutrition information is only an estimate and does not include rice.
Service: 1of 5 servings ; Calories: 335kcal ; Carbohydrates: 37g ; Protein: 8g ; Fat: 19g ; Saturated fat: 15g ; Polyinsaturated fat: 1g ; Monoinsaturated fat: 1g ; Sodium: 782mg ; Potassium: 756mg ; Fiber: 7g ; Sugar: 7g ; Vitamin A: 16509IU ; Vitamin C: 13mg ; Calcium: 113mg ; Parró: 5mg
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