Thai Sweet Potato Curry
This vegan Thai sweet potato curry recipe is dairy-free, gluten-free, and delicious. Serve it with white rice for an easy weeknight dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleangreensimple.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Mixing bowl
- Spoon
Ingredients
- 2 sweet potatoes (medium , peeled and cubed)
- 2 tablespoons olive oil
- 1 onion (medium yellow or white diced)
- 3 garlic cloves (minced)
- 2 teaspoons fresh ginger (minced)
- 14 ounces canned coconut milk (full-fat)
- 14 ounces canned chickpeas (drained)
- 1/3 cup vegetable broth (or water)
- 3 1/2 tablespoons Thai red curry paste
- 1/2 to 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground turmeric (optional)
- 3 to 4 cups baby spinach (or kale)
- Fresh cilantro (for topping)
- Bread or naan (for serving)
- White rice (like jasmine rice)
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