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🍛🥥 creamy, spiced, one‑pot
ingredients
- 2 tbsp coconut oil (or neutral oil)
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp red curry paste (adjust to taste)
- 2 medium sweet potatoes (about 600g), peeled and cubed (1-inch)
- 1 can (400 ml) full-fat coconut milk
- 1½ cups (360 ml) vegetable broth
- 1 can (15 oz / 400g) chickpeas, drained and rinsed
- 3 cups (90g) fresh spinach
- 1 tbsp lime juice (about ½ lime)
- Salt, to taste
- Fresh cilantro, for garnish
🌶️ spice level: use mild or hot curry paste depending on your mood. Add a diced bell pepper for extra color.
method
- In a large pot or Dutch oven, heat coconut oil over medium heat. Add onion and cook until softened (about 5 minutes). Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste and cook for another minute, coating the onions.
- Add sweet potato cubes, coconut milk, and vegetable broth. Stir well, scraping any bits from the bottom. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 15–20 minutes until sweet potatoes are fork-tender.
- Stir in chickpeas and cook for 5 more minutes, uncovered, to thicken slightly.
- Turn off heat and stir in fresh spinach and lime juice. Let the residual heat wilt the spinach (about 2 minutes). Taste and add salt if needed (curry paste is often salty).
- Serve hot over steamed rice or with naan. Garnish with fresh cilantro and an extra squeeze of lime.
🍠 cook's tip: For a richer flavor, use a good-quality red curry paste (Maesri or Thai Kitchen). Leftovers taste even better the next day – the curry thickens; add a splash of water or broth when reheating.
🍚 pairs with: jasmine rice · garlic naan · mango chutney
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