When comfort meets color, you get sweet potato curry — a vegan dish that’s hearty, nourishing, and full of personality. It’s proof that plant-based food can be both satisfying and soul-warming.
You’ll Need:
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can coconut milk
- 2 tablespoons curry paste
- 1 cup chickpeas
- 2 cups spinach
- Salt and lime juice
Step 1: Build the Flavor Base
In a large pot, sauté onion, garlic, and ginger in oil until fragrant. Stir in curry paste and cook for 2 minutes — this step unlocks the spices’ aroma.
Step 2: Simmer to Perfection
Add sweet potatoes, chickpeas, and coconut milk. Simmer until the potatoes are tender and the sauce thickens, about 20 minutes.
Step 3: Finish with Freshness
Stir in spinach just before serving. Its bright green color contrasts beautifully with the golden curry. Add a squeeze of lime juice for freshness.
Serve With:
Steamed rice or warm naan bread. Garnish with cilantro for a burst of color.
This curry is comfort in a bowl — creamy, slightly spicy, and endlessly nourishing. It’s the kind of dish that turns a simple dinner into a celebration of flavor and life.
