Recipe: Easy Vegan Sweet Potato Curry

Sweet Potato Curry

Sweet Potato Curry


18 minutes

Details
  • Servings:   8
  • Calories:   256
  • Protein:   7g
  •  
  • Fiber:   6g
  • Sugar:   4g
  • Carb Total:   24g
  •  
  • Trans Fat:   1g
  • Saturated:   11g
  • Fat Total:   14g
  •  
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south east asian
Ingredients
  • 1 tablespoon vegetable or coconut oil
  • 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
  • 2 cloves garlic, minced
  • 3 tablespoons vegan Thai red curry paste, such as Thai Kitchen
  • 2 medium sweet potatoes (about 1 pound total), peeled and cut into 1/2-inch cubes
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (13- to 14-ounce) can full-fat coconut milk
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (5-ounce) bag baby spinach (about 5 packed cups)
  • Juice from 1 medium lime (about 2 tablespoons)
  • Cooked rice, for serving (optional)
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