Description
A coconut curry vegetable bowl is the kind of dinner that makes you forget you are eating vegetables — the rich, fragrant sauce does all the heavy lifting. Sweet potato, chickpeas, spinach, and bell pepper simmered in a coconut milk curry loaded with ginger, garlic, and warm spices. It is weeknight fast, fully plant-based, and the kind of meal that fills you up without weighing you down.
Ingredients
Units
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai yellow curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup vegetable broth
- 1 large sweet potato, peeled and cubed
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 3 cups fresh spinach
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- 3 cups cooked jasmine rice
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted cashews, roughly chopped
Instructions
- Heat coconut oil in a large deep skillet or Dutch oven over medium heat. Cook the onion for 4 minutes until softened. Add garlic and ginger and cook 1 minute.
- Stir in the curry paste and cook 30 seconds until fragrant.
- Pour in the coconut milk and vegetable broth. Add the cubed sweet potato and bring to a simmer.
- Cook 12 to 15 minutes until the sweet potato is nearly tender. Add the chickpeas and bell pepper and cook another 5 minutes.
- Stir in the spinach, soy sauce, brown sugar, and lime juice. Cook 1 to 2 minutes until the spinach wilts.
- Divide jasmine rice among 4 bowls. Ladle the curry over the rice.
- Top with fresh cilantro and crushed cashews.
Notes
- Full-fat coconut milk is essential for a rich, creamy curry. Lite versions produce a thin, watery sauce that disappoints.
- The curry paste brand matters more than you think. Mae Ploy and Maesri are widely available and deliver authentic flavor that homemade blends struggle to match.
- This curry gets thicker and more flavorful the next day as the sweet potato breaks down slightly and the spices meld. Make extra on purpose.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10
- Sodium: 720
- Fat: 20
- Carbohydrates: 62
- Fiber: 8
- Protein: 12