Sweet Potato Curry

• 份量: 4 servings
• 活動時間: 10 minutes
• 總時間: 28 minutes

食材

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)

步驟

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

營養

• 每份大小: Serves 4
• 卡路里: 509 cal
• 總脂肪: 27.7 g
• 飽和脂肪: 21.4 g
• 不飽和脂肪: 0.0 g
• 膽固醇: 0 mg
• 鈉: 853.0 mg
• 總碳水化合物: 57.8 g
• 膳食纖維: 10.0 g
• 總糖: 7.4 g
• 蛋白質: 13.0 g