Sweet Potato Curry

Prep: 10 mins

Cook: 40 mins

Difficulty: Easy

Servings: 4 Servings

with the transition from winter to spring comes the desire for lighter meals. Yet for most of us, it’s still doesn’t feel like spring outside. So while our brain is sending signals for spring-like food, our bodies are still craving meals that warm us up.

Ingredients

1 tablespoon vegetable or coconut oil
1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
2 cloves garlic, minced
3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
1 (15-ounce) can chickpeas, drained and rinsed
1 (about 13-ounce) can full-fat coconut milk
1/2 cup water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (5-ounce) bag baby spinach (about 5 packed cups)
Juice from 1 medium lime (about 2 tablespoons)
Cooked rice, for serving (optional)

Instructions

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.
Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.
Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.