Easy Sweet Potato Curry (One Pot)
One pot sweet potato curry
Ingredients
- 2 tablespoons coconut oil or neutral oil
- ½ large red onion finely diced (about 150 g)
- 14 ounces diced tomatoes fresh or canned (400 g)
- ¾ teaspoon sea salt plus more to taste
- ¼ teaspoon ground black pepper plus more to taste
- 3 garlic cloves minced
- 1½ tablespoons garam masala
- 1 teaspoon curry powder
- ¾ tablespoon paprika
- ¼ teaspoon ground cumin
- 1 cup cooked chickpeas
- 1 pound sweet potatoes peeled and cubed (about 3 cups / 450 g)
- 1 13.5-ounce can coconut milk
- Juice of 1 small lime
- 3 cups fresh spinach
Instructions
- Heat coconut oil in a deep pot over medium-high heat.
- Add diced onion and tomatoes. Season with salt and pepper, stir, then reduce heat to medium and cook for about 10 minutes until onions soften and tomatoes release their juices.
- Add chickpeas and sweet potatoes, stirring to combine.
- Add garlic, garam masala, curry powder, paprika, and cumin. Stir for about 30 seconds until fragrant.
- Pour in coconut milk and stir well. Bring to a gentle boil, then reduce to medium-low.
- Simmer uncovered for 20–30 minutes, until sweet potatoes are fork-tender.
- Stir in spinach and squeeze fresh lime juice over the curry. Remove from heat and taste, adjusting seasoning if needed.
- Let rest a few minutes before serving.
Notes
Serve this curry with basmati rice, jasmine rice, quinoa, or warm flatbread. Leftovers taste even better the next day as the flavors deepen.