Sweet Potato Curry

Name: Sweet Potato Curry
Total time: 30 min
Yield: 4 servings
Cuisine: Dominican Republic
Ingredients: 1⅓ cup (320 ml/11.3 oz) canned coconut milk; 1 tsp ground turmeric; 1 tsp ground cumin; ¼ tsp black pepper (or less/more to taste); ½ tsp smoked paprika; Fresh herbs to garnish (e.g., parsley, cilantro); 1 cup (250 g/8.8 oz) passata (tomato sauce); ¾ tsp salt (or less/more to taste); 450 g (15.9 oz) sweet potatoes, peeled and chopped into 3-cm pieces; ⅛–¼ tsp red pepper flakes; ¼ tsp ground ginger; 3–4 garlic cloves, minced; ½ Tbsp curry powder; 1 medium (100 g/3.5 oz) onion, chopped; 2 cups (60 g/2.1 oz) fresh spinach; 2-inch (5 cm) fresh ginger, minced; ½ Tbsp oil or water; 1 can (425 g/15 oz) chickpeas, drained and rinsed (optional)

Preparation info

4
servings

Difficulty
Easy
Ready in
30 min

Appears in

Simple and Delicious Vegan

By Michaela Vais

Published 2023

About

Ingredients

½ Tbsp oil or water
1 medium (100 g/3.5 oz

Method

Instructions

If you want to serve this curry with rice, cook the rice first as per the instructions on the package.
Meanwhile, heat oil in a large pot over medium heat and add the onion. Sauté for about 3 minutes.
Stir in the garlic and ginger and sauté for a further minute. Add the spices and stir again.
Next, add the passata, sweet po