Add the diced sweet potato, curry paste, broth, salt, and pepper and cook until the potato chunks have softened. Yellow Chicken Coconut Curry (Chicken Korma) – An EASY Indian recipe you can make at home in 25 minutes that tastes like it’s from a restaurant!! Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. Cook until the spinach has wilted, then serve! Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Add the sweet potato and stir to combine with the onions. Here’s what you’ll need to make this easy vegan curry: This sweet potato chickpea coconut curry couldn’t be easier to make! All the classic flavors from that curry show up here, but we’re adding sweet potatoes and coconut Add the spinach, lime juice, and soy sauce last. I used 2 rounded tablespoons and I wouldn’t call this sweet potato curry spicy, but there’s robust flavor. Prep your veggies and let the slow cooker do the work with our filling sweet potato curry. Evenly sprinkle with the cilantro and serve immediately. Juicy chicken and tender sweet potatoes simmer in a lime-scented coconut milk sauce that tastes AMAZING! New! Onions are sautéed in coconut oil with garlic, ginger, and coriander before adding Thai red curry paste, coconut milk, lime juice, soy sauce, and finishing the dish with spinach and cilantro. Posted by S & J on 2019-08-07 This Curry was super flavorful and delicious! Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Nothing fussy or complicated, just awesome tasting dishes everyone loves! You’ll never miss the meat because between the sweet potatoes, chickpeas, and spinach there’s a lot of great textures going on to keep you full and satisfied. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker. Rating * Name Email * Review Subject * Comments * 1 Review Hide Reviews Show Reviews 5 Incredible . 71 Comments, Posted in: 30-Minute Meals, All Recipes, Asian, Entrees, Gluten-Free, Indian, Sides, Salads & Vegetables, Thai, Vegan, Vegetarian. Subscribe to get a … My 10-year-old said she gives it a 4 on a 1-10 scale of spiciness. Low-cal, low-carb, and HEALTHY but tastes like hearty comfort food!! You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. Green Thai Chicken Coconut Curry – An EASY, one-skillet curry that’s ready in 20 minutes and tastes BETTER than from a Thai restaurant!! https://jessicainthekitchen.com/easy-sweet-potato-curry-one-pot Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly. Chicken, cashews, and spices are simmered in coconut milk for the WIN!! Stir in the chickpeas and coconut milk and let the mixture bubble away until sufficiently thickened. Add in the coconut milk and stir … HEALTHY comfort food that tastes AMAZING!! https://thevegan8.com/sweet-potato-chickpea-and-spinach-coconut-curry Of course! Add the curry paste, broth or water, salt, pepper, and stir to combine. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently. Full-fat coconut milk will result in a richer, creamier sweet potato chickpea curry. An EASY one-skillet sweet potato curry that's ready in 30 minutes and is layered with so many fabulous flavors!! To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently. Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week. Fry gently for 10 mins until … Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Savory, with a touch of acid from the lime juice, and natural sweetness from the sweet potatoes and sweet Vidalia onions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I'm so glad you've found my site! Chickpea Sweet Potato Curry — An EASY one-skillet curry that’s ready in 30 minutes and is layered with so many fabulous flavors!! Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too. Simply sauté the onion until softened, then add in the garlic, ginger, and coriander. Cook for 4-5 mins then tip into the slow cooker. If you’re trying to make more meatless meals, this is a winner. Chickpea and Kale Thai Coconut Curry – An EASY one-skillet vegan curry that’s ready in 15 minutes and has AMAZING Thai-inspired flavors!! Add in the chickpeas and the sweet potatoes, stirring to combine. And holy moly, let’s talk about the flavor explosion going on. https://www.veganosity.com/swift-sweet-potato-curry-from-blissful-basil If you have extra veggies you want to incorporate — such as cauliflower, bell peppers, tomatoes, or edamame — add them when you add the chickpeas and coconut milk to really make this a veggie-centric dish. Good Food DealReceive a free Graze box delivered straight to your door. & Cooking with pumpkin, Yellow Chicken Coconut Curry (Chicken Korma), Cauliflower, Chickpea, and Chicken Coconut Curry, Coconut Lime Chicken and Sweet Potato Curry, 2 tablespoons coconut oil (olive oil may be substituted), 1 medium/large sweet Vidalia or yellow onion, diced small, 3 cloves garlic, finely minced or pressed, 2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped, 2 medium/large or 1 extra-large sweet potato, peeled and diced into 1/2-inch cubes (about 3 cups, diced), 1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste), 1 cup low-sodium broth (vegetable or chicken) or water (I used water), 1/2 teaspoon freshly ground black pepper, or to taste, one 15-ounce can chickpeas, drained and rinsed (I used no-salt added), one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result), 1 tablespoon soy or fish sauce, optional and to taste, 1 tablespoon brown sugar, optional and to taste, 1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted), rice, quinoa, or naan, optional for serving.