Description
Quick Sweet Potato Vegetable Curry is a vibrant and aromatic dish that brings together the earthy sweetness of sweet potatoes and colorful vegetables in a luscious coconut milk sauce. Perfect for busy weeknights or entertaining guests, this quick recipe offers an explosion of flavors that everyone will love. Enjoy it on its own or serve it with rice or naan for a complete meal!
Ingredients
Scale
- 2 medium sweet potatoes (about 500g), diced
- 1 can (400ml) full-fat coconut milk
- 2 cups low-sodium vegetable broth (500ml)
- 1 can (400g) chickpeas, drained and rinsed
- 3 cups fresh spinach (90g)
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons curry powder
- Juice of 1 lime
Instructions
- Heat a large pot over medium heat and add a splash of oil. Sauté minced garlic and ginger until fragrant.
- Add diced sweet potatoes and a pinch of salt; cook for about 5 minutes until slightly softened.
- Pour in the coconut milk and vegetable broth, stirring well. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.
- Stir in drained chickpeas, allowing them to heat through.
- Fold in fresh spinach leaves and simmer for an additional few minutes until wilted.
- Remove from heat, add lime juice, adjust seasoning if necessary, and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 550mg
- Fat: 17g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg