Sweet Potato and Chickpea Coconut Curry: A Tasty Dish That Can Be Meal-Prepped Quickly

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Sweet Potato and Chickpea Coconut Curry

Sweet Potato and Chickpea Coconut Curry

If you have a busy lifestyle, quick and nutritious meals to add to your meal prep list is a must! Sweet Potato and Chickpea Coconut Curry is an easy one-skillet curry that’s ready within 30 minutes. It is layered with so many tasty flavours and is super healthy. It’s vegan-friendly and gluten-free!

If you’re trying to stack up on more meatless meal options, this is a winner. You’ll never miss the meat because between the sweet potatoes, chickpeas, and spinach there are a lot of great textures to keep you full

Let’s talk about the flavour explosion tho! When you sauté the onions in coconut oil with minced ginger, coriander, and garlic before adding Thai red curry paste with coconut milk, soy sauce, lime, and finishing the dish with cilantro and spinach, it is amazing and extremely yummy!

This meal is wholesome, the natural sweetness from the sweet potatoes and a touch of acid from the lime, it’s the perfect blend of flavour.

The Thai red curry paste adds a smoother and richer flavour. If you have extra vegetables lying around, you can incorporate them. Bell peppers, tomatoes, or edamame with the chickpeas and coconut milk can have a veggie-centric twist to this meal as well.

So let’s jump right into the quick and easy process!

 

INGREDIENTS:

  • 3 cloves garlic, finely minced
  • 2 teaspoons ground coriander
  • 1 tablespoon lime juice
  • 2-3 cups of spinach leaves
  • 2 medium/large sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups, diced)
  • 1 to 3 tablespoons of Thai red curry paste (curry powder may be substituted)
  • 1 teaspoon salt (adjust for taste)
  • 1 cup of broth (vegetable or chicken) – you can also use water
  • 1 15-ounce can of chickpeas, preferably no-salt (drained and rinsed)
  • 2 tablespoons coconut oil (olive oil may be substituted)
  • 1 large diced yellow onion
  • 1 tablespoon fresh ginger, finely chopped (you can also use 2-3 teaspoons of ground ginger)
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1 13-ounce can coconut milk
  • 1 tablespoon of soy sauce (adjust for taste)
  • 1 tablespoon of brown sugar (adjust for taste)
  • 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)
  • Rice, quinoa, or naan, optional for serving

DIRECTIONS:

  1. In a large skillet, add the oil and onion and sauté over medium-high heat until the onion begins to soften, stir regularly for about 5 to 7 minutes.
  2. Add the garlic, ginger, coriander, and cook for about 1 minute; stir frequently.
  3. Add the sweet potato and stir.
  4. Add the curry paste, broth or water, salt, pepper, and stir to combine. Cover and reduce the heat to medium-low, and allow the mixture to boil for about 10 minutes, or until sweet potatoes are mostly tender (they do not have to be completely cooked through yet).
  5. Add the chickpeas and coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until the liquid volume has reduced as much as desired and has slightly thickened.
  6. Add the spinach, lime juice, soy sauce, and stir to combine. Cook until spinach has wilted and is tender, (about 1 to 2 minutes). Taste and optionally add brown sugar, additional curry paste, salt and pepper to taste.
  7. Evenly sprinkle with the cilantro.

The curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

Enjoy this tasty meal with your family and friends!

 

 

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