Name: Creamy Thai Sweet Potato and Chickpea Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 4 cloves garlic, minced; 1 teaspoon salt; 4 cups hot jasmine rice; 1/4 teaspoon black pepper; 1 medium yellow onion, finely chopped; 2 medium sweet potatoes, peeled and diced into 1-inch cubes; 1/2 teaspoon ground turmeric; 1 1/2 cups unsweetened coconut milk; 2 cups fresh diced tomatoes; 2 cups cooked chickpeas; 2 tablespoons fresh lime juice; 2 cups fresh baby spinach; 2 tablespoons vegetable oil; 3 tablespoons red curry paste; 2 tablespoons fresh minced cilantro; 1 tablespoon grated fresh ginger

Chickpea Curry

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This Creamy Thai Sweet Potato and Chickpea Curry, featuring a velvety coconut sauce, is packed with nutritious vegetables and boldly flavored with ginger, garlic, and red curry paste. It's a satisfying and mouthwatering vegetarian spin on a classic curry dish!

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

garlic

Seasonings

salt

Grains & Rice

jasmine rice

black pepper

yellow onion

sweet potato

ground turmeric

Non Dairy Milk

milliliter

coconut milk

tomato

Beans & Legumes

garbanzo beans

Juice

lime juice

Baby Spinach

Oils

vegetable oil

Sauces

red curry paste

fresh cilantro

fresh ginger

Water

Calories

Carbohydrates

Protein

Trans fatty acids

Manganese

Minerals

Selenium

Vitamin A

Vitamins

Vitamin C

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Beta-carotene

Dietary Fiber

Sugar

Saturated Fat

Total monounsaturated fatty acids

Dietary Folate Equivalents

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Copper

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Creamy Chickpea Curry with Coconut and Basmati Rice

Creamy Thai Sweet Potato and Chickpea Curry

Produce

Baking Goods

Pasta, Sauces, Grain

Dairy

Beverages

Condiment & Toppings

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In a large skillet or wok, heat vegetable oil over medium-high heat until shimmering.

Add chopped onions and diced sweet potatoes to the pan, and cook, stirring occasionally, for about 5 minutes, until vegetables begin to soften and brown slightly.

Reduce the heat to medium and add grated ginger, minced garlic, red curry paste, and ground turmeric. Cook for 2-3 minutes until fragrant and vegetables are evenly coated.

Pour in coconut milk, add fresh diced tomatoes, and cooked chickpeas. Season with salt and black pepper.

Bring the curry to a simmer over medium heat, then reduce the heat to medium-low and let it simmer for 20-25 minutes, until the sweet potatoes are tender and the sauce has thickened.

Add baby spinach, minced cilantro, and fresh lime juice to the curry, stirring until spinach has wilted.

Taste the curry, adding more salt and pepper if necessary.

Serve the curry warm over jasmine rice, garnished with additional cilantro if desired.

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