Sweet Potato Curry

Chickpea Sweet Potato Curry with chilli flakes to serve

Print Recipe

5 from 3 votes

This Sweet Potato Curry is gorgeously creamy and packed full of flavour. Trust me, you won't miss the meat!!

Prep Time10

Cook Time30

Total Time40

Course: Dinner, Main Course

Cuisine: Thai, Vegan, Vegetarian

Servings:

Author: Chris Collins

Ingredients

2 large Sweet Potatoes, peeled & diced into bite sized chunks
2 heaped tbsp Thai Red Curry Paste
1 can Coconut Milk (400ml/13.5oz)
1 cup / 250ml Vegetable Stock
1/2 can Chickpeas, drained
2 big handfuls Baby Spinach
1 handful Fresh Coriander/Cilantro, chopped
1 medium White Onion, finely diced
1 tsp Garlic, minced
1 tsp Ginger, minced
1 tsp Soy Sauce
1/2 tsp Cinnamon
1/4 tsp Cayenne Pepper
Salt & Black Pepper, to taste
Chilli Flakes, to taste
Olive Oil

Instructions

Pop your sweet potato on a baking tray and drizzle with olive oil. Sprinkle over your cinnamon, cayenne pepper, salt and black pepper, then combine until fully coated. Place in the oven at 200c/390f for 25-30mins.
Meanwhile, heat up a drizzle of oil in a suitably sized pot/pan over low-medium heat. Add your curry paste and fry for a few minutes.
Add your onions, garlic and ginger and fry until they soften. Add your coconut milk and vegetable stock, bring to a boil then reduce to a simmer. Stir in your chickpeas and soy sauce.
Once thickened, stir in your spinach and coriander/cilantro and simmer until it wilts. Add in your roasted sweet potato, give it a gentle stir, then taste test for seasoning/spice.
Serve over rice with an extra sprinkle of coriander/cilantro!

Video

Notes

a) Thai Red Curry Paste - Make sure your oil is only on a low-medium before you add the curry paste, otherwise it's going to spit right back at you.

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