5-Ingredient Sweet Potato Curry
This sweet potato curry has amazing flavor and it comes together in less than 30 minutes, with just one pan and five pantry staple ingredients.
Servings: 3
Ingredients
- ½ Tablespoon avocado or coconut oil
- 1 large yellow onion chopped
- 4 Tablespoons green or red curry paste I used green curry paste from Thai Kitchen
- 1 medium-large sweet potato peeled and chopped into bite-size chunks
- 1 15 oz can chickpeas drained and rinsed
- 1 13.5 oz can coconut milk
- ½ cup water if needed
- optional: fresh chopped cilantro and fresh lime and rice for serving
Instructions
- Heat oil in a large skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Add curry paste to the skillet, toss and sauté for another minute.
- Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
- Allow the sauce to heat up until it is simmering and let simmer for about 10-15 minutes or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry) you can add water to the pan, 1/4 cup at a time, up to 1/2 cup. Taste and season with salt and pepper, if needed.
- Serve curry over rice with cilantro and a squeeze of lime.
Notes
- If you have access to fresh ginger and garlic, feel free to add 1 Tablespoon (minced) of each to the skillet when you add the onion.
Nutrition
Serving: 1serving without rice | Calories: 425kcal | Carbohydrates: 38g | Protein: 8g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Sodium: 795mg | Fiber: 7g | Sugar: 10g