Easy Sweet Potato Curry – Quick & Flavorful Dinner

Craving a warm, comforting, and incredibly flavorful dinner that’s also super easy to make? This Easy Sweet Potato Curry is your answer! Packed with vibrant spices, creamy coconut milk, and tender sweet potatoes, it comes together in under 30 minutes for a quick weeknight meal that tastes like it simmered all day. Get ready to add a new favorite to your rotation!

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated or minced
• 2-3 tbsp red curry paste (adjust to your spice preference)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 (15 oz) can chickpeas, rinsed and drained
• 2 large handfuls fresh spinach (about 4-5 oz)
• 1 tbsp lime juice
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan bread, for serving

Instructions

1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. Add minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to toast the spices.
4. Pour in the coconut milk and vegetable broth, stirring well to combine and scrape up any browned bits from the bottom of the pot.
5. Add the diced sweet potatoes and bring the mixture to a simmer. Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until sweet potatoes are fork-tender.
6. Stir in the rinsed and drained chickpeas and fresh spinach. Cook for 2-3 minutes, or until the spinach has wilted.
7. Remove from heat and stir in the lime juice. Season with salt and black pepper to taste.
8. Ladle into bowls, garnish generously with fresh cilantro, and serve hot with cooked rice or naan bread.