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- Salt and Pepper: To taste, essential for balancing flavors. - Vegetable Broth: Four cups to create a rich base for the curry. - Spinach: Two cups of fresh spinach (optional but recommended) for added nutrients and color. - Cilantro: Fresh cilantro leaves for garnish, adding a refreshing finish. - Lime Juice: The juice of one lime for a zesty brightness.

Creamy Sweet Potato Curry

Cozy up with a bowl of creamy sweet potato curry, a comforting dish perfect for chilly nights. This delicious recipe combines the natural sweetness of sweet potatoes, protein-packed chickpeas, and aromatic spices for a flavor explosion. Easy to make, it features vibrant colors and rich textures, thanks to coconut milk. Whip up this wholesome meal and enjoy the warmth and nourishment it brings, whether you're cooking for yourself or sharing with loved ones.
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Ingredients
  

2 medium sweet potatoes, peeled and cut into 1-inch cubes

1 can (14 oz) full-fat coconut milk

1 tablespoon extra virgin olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 tablespoon fresh ginger, peeled and grated

1 red bell pepper, diced into bite-sized pieces

1 can (15 oz) chickpeas, thoroughly drained and rinsed

2 tablespoons red curry paste (adjust to taste)

1 teaspoon ground coriander

1 teaspoon turmeric powder

1 teaspoon ground cumin

Salt and freshly ground black pepper to taste

4 cups vegetable broth

2 cups fresh spinach (optional but recommended)

Fresh cilantro leaves for garnish

Juice of 1 lime

Instructions
 

Prepare the Base: In a large heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for 5 minutes, or until it softens and turns translucent.

    Add Aromatics: Stir in the minced garlic and grated ginger into the pot, cooking for about 1 minute, ensuring they become fragrant but do not brown.

      Vegetables and Spices: Add the diced red bell pepper and the cubed sweet potatoes to the pot. Sprinkle the red curry paste, ground coriander, turmeric, and cumin over the vegetables. Stir everything together until the vegetables are well coated in the spices and paste.

        Coconut Creaminess: Pour the coconut milk and vegetable broth into the pot, mixing thoroughly to ensure everything is combined. Increase the heat slightly and bring the mixture to a gentle simmer.

          Chickpeas: Once simmering, fold in the drained chickpeas. Season the curry with salt and pepper to taste. Allow the mixture to simmer uncovered for 20 to 25 minutes, or until the sweet potatoes are fork-tender and the flavors have melded beautifully.

            Greens and Finish: If you're using spinach, stir it into the curry during the last 5 minutes of cooking, allowing it to wilt. Squeeze in the juice of one lime just before removing the pot from heat for a burst of zesty freshness.

              Serve & Garnish: Allow the curry to cool slightly before serving. Ladle the creamy sweet potato curry into deep bowls and garnish generously with fresh cilantro leaves.

                Prep Time: 10 min | Total Time: 40 min | Servings: 4

                  - Presentation Tips: Serve the curry with a side of steamed jasmine rice or naan for a complete meal. Drizzle a little extra lime juice over each bowl before serving for added flavor!