Easy Sweet Potato Curry Recipe

5Ingredient Sweet Potato Curry Eating Bird Food

WEBApr 17, 2020 · Instructions. Heat oil in a large skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, for about …

Rating: 4.7/5(43)
1. Heat oil in a large skillet over medium-high heat. Add the onion to the skillet and cook, stirring frequently, for about 5-6 minutes or until fragrant. Add curry paste to the skillet, toss and sauté for another minute.
2. Add sweet potatoes, chickpeas and coconut milk to the skillet and stir to combine.
3. Allow the sauce to heat up until it is simmering and let simmer for about 10-15 minutes or until sweet potatoes are tender enough to be easily pierced with a fork. If the mixture gets too thick (or dry) you can add water to the pan, 1/4 cup at a time, up to 1/2 cup. Taste and season with salt and pepper, if needed.
4. Serve curry over rice with cilantro and a squeeze of lime.

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OnePan Sweet Potato Curry Recipe (Vegetarian)

WEBSep 29, 2023 · Instructions. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 …

1. To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.
2. Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
3. Add the sweet potato and stir to combine with the onions.
4. Add the curry paste, broth or water, salt, pepper, and stir to combine.

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Sweet Potato Chickpea Coconut Curry Gimme Some …

WEBDec 7, 2020 · Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 …

1. Heat the oil in a large sauté pan or stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened. Add the ginger and garlic and sauté for 1 minute, stirring occasionally. Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally.
2. Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine. Continue cooking until the mixture reaches a very low simmer.
3. Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes.
4. Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt. Season the curry with however much salt and pepper you think is needed, to taste.

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