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- 2 medium sweet potatoes, peeled and diced - 1 can (14 oz) coconut milk - 1 cup vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 medium onion, chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 tablespoon soy sauce (or tamari for gluten-free) - 2 cups spinach, roughly chopped - 2 tablespoons olive oil - Salt and pepper to taste - Fresh cilantro for garnish Sweet potatoes are the star here. Their natural sweetness balances well with spices. Coconut milk adds creaminess and richness, making the curry smooth and delightful. Vegetable broth brings flavor and depth. Chickpeas add protein and make the dish hearty. The onion, garlic, and ginger give a strong base of flavor. Red curry paste is essential. It gives the dish warmth and a bit of heat. Cumin and turmeric add earthiness and color. Soy sauce enhances the umami taste. Olive oil is used for cooking, adding a nice richness. Spinach adds nutrients and a fresh touch. Lastly, fresh cilantro gives a bright finish, making the dish pop. Keep these ingredients ready, and you will create a tasty one-pot meal. 1. Sautéing the aromatics: Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 chopped onion, 3 minced garlic cloves, and 1 tablespoon of grated ginger. Cook for about 5 minutes. The onion should look clear. 2. Mixing in the spices and curry paste: Next, stir in 2 tablespoons of red curry paste, 1 teaspoon of ground cumin, and 1 teaspoon of turmeric. Cook this mixture for 1 to 2 minutes. You want to smell the spices. 3. Adding sweet potatoes and liquids: Now, add 2 medium sweet potatoes that have been peeled and diced. Stir well to coat them with the spice mix. Pour in 1 can of coconut milk and 1 cup of vegetable broth. Mix everything together. 1. Simmering with chickpeas: Bring the mixture to a gentle simmer. After it starts bubbling, add 1 can of chickpeas that you have drained and rinsed. Add 1 tablespoon of soy sauce for flavor. Cover the pot and let it cook for 15 to 20 minutes. The sweet potatoes should become soft. 2. Incorporating spinach: After the sweet potatoes are tender, stir in 2 cups of roughly chopped spinach. Cook for an additional 2 to 3 minutes. The spinach should wilt nicely. 3. Final seasoning adjustment: Finally, take a moment to taste the curry. Add salt and pepper as needed. Adjust it to your liking. Remove the pot from heat and let it sit for a few minutes. To make the curry more flavorful, always start with fresh ingredients. Good quality coconut milk adds creaminess. Fresh ginger and garlic give a nice kick. Use bright spices like turmeric and cumin for depth. Seasoning is key in this dish. Add salt and pepper at the end to enhance taste. If you want it spicy, add more red curry paste. Always taste before serving. You can adjust spice levels to fit your taste. This curry pairs well with jasmine rice or warm naan. Both absorb the sauce nicely. For a pop of color, add fresh cilantro on top. Serve in deep bowls for a lovely presentation. You can also add lime wedges for a zesty touch. This gives a fresh burst to each bite. {{image_2}} You can switch up the vegetables in this dish. Try using carrots, bell peppers, or zucchini. Each adds a unique taste and texture. If you want more protein, consider adding tofu or chicken. Tofu gives a great plant-based option, while chicken adds a hearty element. For those needing dairy-free or gluten-free options, use tamari instead of soy sauce. This small change makes the dish safe for gluten-free diets. Coconut milk is already a great dairy-free option. To change the flavor profile, try adding spices like coriander or paprika. Fresh herbs, like basil or mint, can also brighten the dish. If you want a richer taste, use homemade curry paste. It can be made with fresh ingredients, giving you control over the flavor. These variations keep the essence of the dish while allowing you to enjoy different tastes. Don't hesitate to experiment and find what you love best! To keep your One Pot Sweet Potato Curry fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within three days. For longer storage, you can freeze the curry. Use freezer-safe containers or bags to prevent freezer burn. This way, you can enjoy it later without losing flavor. When reheating, avoid the microwave if you can. Instead, use a pot on the stove. Heat it gently over low heat. Stir often to keep it from sticking. This method helps maintain the flavor and texture. If it seems thick, add a splash of vegetable broth or water. This keeps your curry creamy and delicious! Can I use other types of potatoes? Yes, you can use regular potatoes or even Yukon gold. They work well, but they may change the taste and texture. Sweet potatoes add a nice sweetness and creaminess that regular potatoes do not. How can I make this curry spicier? To add heat, you can add more red curry paste. You can also include chopped fresh chili peppers or a sprinkle of cayenne pepper. Start with a little and taste as you go. You can always add more spice later. Is this curry suitable for meal prep? Absolutely! This curry stores well in the fridge for up to four days. You can also freeze it for later. Just let it cool before you store it, and keep it in an airtight container. What can I serve with this curry? This curry pairs great with jasmine rice or naan bread. You can also add a side salad for some crunch. Fresh cilantro on top adds color and flavor. Enjoy it however you like! This blog post covered how to make a tasty one pot sweet potato curry. We explored the key ingredients you need, like sweet potatoes, chickpeas, and coconut milk. I shared step-by-step instructions for cooking and tips to make your curry even better. You can customize it with your favorite spices or veggies. Remember to store leftovers properly too. Now, you have all the tools you need to create a delicious, satisfying dish. Enjoy making this curry for your next meal!

One Pot Sweet Potato Curry

Savor the wholesome flavors of One Pot Sweet Potato Curry with this easy recipe! Perfect for busy weeknights, this curry combines sweet potatoes, chickpeas, and fresh spinach in a rich coconut milk sauce. In just 40 minutes, you’ll create a comforting dish that's not only delicious but also packed with nutrition. Click through to explore this delightful recipe and elevate your cooking game tonight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (14 oz) coconut milk

1 cup vegetable broth

1 can (15 oz) chickpeas, drained and rinsed

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 teaspoon ground cumin

1 teaspoon turmeric

1 tablespoon soy sauce (or tamari for gluten-free)

2 cups spinach, roughly chopped

2 tablespoons olive oil

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, sautéing for about 5 minutes until the onion becomes translucent.

    Stir in the red curry paste, ground cumin, and turmeric; cook for 1-2 minutes until fragrant.

      Add the diced sweet potatoes to the pot, stirring to coat them in the spice mixture.

        Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.

          Once simmering, add the drained chickpeas and soy sauce, stirring well. Cover the pot and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.

            Stir in the chopped spinach, cooking for an additional 2-3 minutes until wilted.

              Taste and adjust seasoning with salt and pepper as needed.

                Remove from heat and let sit for a few minutes.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                    - Presentation Tips: Serve the curry in deep bowls, garnished with fresh cilantro, alongside a scoop of jasmine rice or naan for a complete meal.