Search Blog Here

fast and easy sweet potato curry

Recipe: Fast & Easy Sweet Potato Curry

sweet potato curry in a bowl with a grey background

🔥This makes a meal in a hurry!

 

Feel free to use either red or green curry paste – you can find it in most grocery stores.

Makes 3 servings.

 

Ingredients:

  • ½ Tbsp avocado oil

  • 1 large yellow onion, chopped

  • 1 Tbsp minced fresh ginger

  • ¼ cup curry paste

  • 1 medium-large sweet potato, peeled & chopped into bite-size chunks

  • 1 x 15 oz (450 g) can chickpeas, drained and rinsed

  • 1 x 13.5 oz (380 g) can of coconut milk

  • optional: fresh lime juice

 

Directions:

  1. Heat the oil in a large nonstick skillet, over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes. Add the ginger and continue to cook, stirring, for another 1-2 minutes. Stir in the curry paste and saute for another 1-2 minutes.

  2. Add the sweet potatoes, chickpeas, and coconut milk. Stir gently to combine. Bring to a simmer and reduce heat slightly. Allow to simmer for 15 minutes, keeping an eye on the sauce to make sure it doesn’t become too dry. Add more water (about 3-4 Tbsp at a time) if necessary. Continue to cook until the sweet potatoes are fork-tender.

  3. Remove from the heat, and if using the lime juice, drizzle over the top. Serve over cooked quinoa and enjoy!


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by OlgaMiltsova from Getty Images 

Search Blog Here