Sweet Potato Curry

• porzioni: 6 servings
• tempo di preparazione: 10 minutes
• tempo totale: 30 minutes

Ingredienti

2 tablespoons coconut oil

1 medium yellow onion (diced)

2-3 cloves garlic (minced)

1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)

1 teaspoon coriander

1 teaspoon salt

2 medium sweet potatoes 9about 4 cups) (peeled and cubed into 1-inch pieces)

1/3 cup Thai red curry paste

3/4 cup vegetable broth

1 (15 ounce) can chickpeas (drained and rinsed)

1 (13 ounce) can full fat coconut milk

4 cups packed spinach (could sub kale)

1 tablespoon lime juice (about 1 lime)

2 tablespoons coconut aminos

For serving: cooked rice, cauliflower rice, cilantro, chopped peanuts or cashews

Istruzioni

Add coconut oil to a large skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, until soft and translucent, 5-6 minutes. Next, add the garlic and continue cooking for 1-2 minutes until fragrant.

Add the ginger, coriander, salt and sweet potatoes and stir to combine. Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. Add the Thai red curry paste, vegetable broth, and chickpeas. Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. The sweet potatoes should be fork-tender at this point.

Add the coconut milk, spinach, lime juice and coconut aminos and stir until combined and creamy and the spinach is wilted. Serve with white rice, chopped cilantro and chopped nuts.

Nutrizione

• Dimensione della Porzione: 1 bowl
• Calorie: 237 kcal
• Grassi Totali: 14.1 g
• Carboidrati Totali: 27.1 g
• Zuccheri Totali: 3.7 g
• Proteine: 6.6 g