Description
This easy vegan sweet potato curry is a soul-filling meal that won't break the bank. To make it even heartier add extra vegetables, chickpeas or even meat.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 tablespoon minced fresh gingerroot
- 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/8 teaspoon crushed red pepper flakes
- 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
- 1 cup vegetable broth
- 1 can (13-2/3 ounces) coconut milk
- 1 can (14-1/2 ounces) diced tomatoes
- 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
- 4 cups fresh spinach
- 1/2 cup fresh cilantro leaves, chopped
- 1 tablespoon lime juice
- hot cooked basmati rice
- lime wedges, optional
Directions
- In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
- Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.
