Description
Discover how to make delicious Sweet Potato Curry Bowls that are packed with flavor and nutrients. This easy recipe will satisfy your cravings for a wholesome and satisfying meal. Try it now!
Ingredients
- – 1 tablespoon (15 ml) olive oil
- – 1 onion, cut into thin strips
- – 2 cloves of garlic, finely chopped
- – 1 teaspoon (5 g) finely chopped ginger
- – 2 tablespoons (30 ml) red curry paste
- – 1 teaspoon (2 g) curry powder
- – 1/2 teaspoon (2.5 g) turmeric
- – 1 can chickpeas
- – 1/2 cup (120 ml) vegetable broth
- – 1 can coconut milk
- – 1 teaspoon (5 g) salt
- – 2 sweet potatoes, cut into cubes (about 480 g)
- – 3 cups (90 g) baby spinach
- – juice of one lime
- – basmati rice or brown rice
- – fresh cilantro
- – red pepper flakes (optional)
Instructions
- Prepare the rice following the directions provided on its packaging.
- Remove the skin from the sweet potatoes and dice them into small pieces.
- Slice the onion into thin strips. Mince the garlic and ginger finely.
- Warm the olive oil in a large skillet and cook the onion for 2-3 minutes until it becomes clear. Next, incorporate the ginger, garlic, red curry paste, turmeric, and curry powder. Mix well and let it cook for 1 minute.
- Introduce the cubed sweet potatoes and sauté them over high heat for 3 minutes, stirring often.
- Pour in the coconut milk, vegetable broth, chickpeas, and salt, and let everything simmer for 20 minutes over medium heat until the sweet potatoes are soft.
- Add the spinach and cook for an additional minute until it wilts. Adjust the flavor with black pepper and lime juice. Serve the dish atop freshly prepared rice. Garnish with chopped cilantro and sprinkle red pepper flakes if desired.
