Sweet Potato Chickpea Curry

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Sweet Potato Chickpea Curry

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November 5, 2022
November 5, 2022

Carolyn Strickland

Carolyn Strickland

  • ✓ ¼ cup low-sodium vegetable broth
  • ✓ 1 tablespoon peeled and minced fresh ginger
  • ✓ 2-3 cloves garlic, minced
  • ✓ 3 tablespoons vegan Thai red curry paste (for example, Thai Kitchen brand)
  • ✓ 1 lb sweet potatoes (about 2 large), cut into ½ inch pieces - no need to peel if organic
  • ✓ 1 15-ounce can of chickpeas (or 1 ½ cups cooked chickpeas if cooking from dried)
  • ✓ 1 14-15 ounce can reduced fat coconut milk
  • ✓ ½ cup water
  • ✓ Dash of iodized sea salt and fresh cracked pepper, to taste
  • ✓ 5-6 cups fresh baby spinach or baby kale
  • ✓ Lime wedges for serving
  • ✓ Sriracha sauce for serving
  • ✓ Cooked brown rice for serving
  • ✓ Optional microgreens for serving
  1. Heat ¼ cup low-sodium vegetable broth over medium-high heat and add minced ginger and garlic. Cook for a minute, until fragrant, and add 3 T Thai red curry paste. Add more broth or water a tablespoon at a time if it starts to stick or dry out.
  2. Add the sweet potatoes, chickpeas, reduced fat coconut milk, and ½ cup water. Stir to combine.
  3. Cover and cook for about 15 minutes at a simmer, until sweet potatoes are tender. Add salt and pepper to taste.
  4. Stir in spinach (or kale or collard greens) and cook for a few minutes, until greens are wilted.
  5. Serve over brown rice (or other favorite grain), with lime wedges, microgreens, and sriracha sauce.

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