Sweet Potato Curry

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 28 minutes

Ingredientes

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

2 (15-ounce) cans 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)

Instrucciones

Step 1

Heat the oil in a large, deep skillet over medium heat until shimmering. Add the ginger and garlic and cook, stirring, until fragrant, about 1 minute. Stir in the curry paste and sauté for another minute.

Step 2

Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes.

Step 3

Stir in the spinach and cook until just wilted, 1 to 2 minutes. Remove from the heat and stir in the lime juice. Serve over rice if desired.

Recipe Notes

Nutrición

• Tamaño de la Porción: Serves 4
• Calorías: 509 cal
• Grasa Total: 27.7 g
• Grasa Saturada: 21.4 g
• Grasa No Saturada: 0.0 g
• Colesterol: 0 mg
• Sodio: 853.0 mg
• Carbohidratos Totales: 57.8 g
• Fibra Dietética: 10.0 g
• Azúcares Totales: 7.4 g
• Proteína: 13.0 g