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What Molly Made
Creamy sweet potato curry
Creamy sweet potato curry is made with chickpeas, coconut milk and Thai red curry paste. It's a vegan option you can make on the stove, slow cooker or instant pot. This easy meal is great for weeknights with rice!
4
653
7
30 min
TOTAL TIME
469
CALORIES
$1.16
PER SERVING
Ingredients
15 INGREDIENTS
6 SERVINGS
3/4 cup vegetable broth
1 tsp ground coriander
13 oz coconut milk
full fat
2 tbsp coconut oil
1 medium yellow onion
cooked rice
for serving
2 medium sweet potatoes
4 cups spinach
1 tbsp lime juice
2 tbsp coconut aminos
2 cloves garlic
1 tsp salt
4 tbsp thai red curry paste
15 oz chickpeas
drained and rinsed
1 tbsp fresh ginger
Directions
10 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
View Directions on What Molly Made
Health Info
Macros
84g
CARBS
24g
FAT
20g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
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Sweet Potato, Chickpea and Coconut Curry
Frequently Asked Questions
What kinds of potatoes should I use for Potato Curry?
When should I add the spices?
Why is my Potato Curry turning out too spicy?
Can I make Potato Curry without onion and garlic?
What can I add to make my Potato Curry Creamier?
Can I use sweet potatoes instead of regular potatoes?
Can I add other vegetables in my Potato Curry?
What do I serve with Potato Curry?
Why does my Potato Curry taste bland?
Can I make Potato Curry in a slow cooker/crockpot?
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