Sweet Potato Curry

This makes a meal in a hurry!
Feel free to use either red or green curry paste – you can find it in most grocery stores.

Did you know that sweet potatoes aren’t actually potatoes at all?
They are actually part of the root of the sweet potato plant in the morning glory family.
Potatoes, meanwhile, are tubers that are in the “nightshade” family of plants.

One small sweet potato contains almost 400% of your daily vitamin A requirement. They also contain vitamins B, C, and D as well as a wide range of minerals

This means they’re linked with a giant range of health benefits including protecting your vision, boosting your immune system, lowering your risk of certain cancers, and protecting your reproductive health.

But that’s not all. They may help improve blood sugar control and cholesterol levels and might even help keep fat cells from growing.

Eat them as a side dish, add them to soups, stews, and chilis, or use them any way you would eat other potatoes.

Makes 3 Servings

• ½ Tbsp avocado oil
• 1 large yellow onion, chopped
• 1 Tbsp minced fresh ginger
• ¼ cup curry paste
• 1 medium-large sweet potato, peeled & chopped into bite-size chunks
• 1 x 15 oz (450 g) can chickpeas, drained and rinsed
• 1 x 13.5 oz (380 g) can of coconut milk
• optional: fresh lime juice

Heat the oil in a large nonstick skillet, over medium-high heat. Add the onion and cook, stirring frequently, for about 5 minutes. Add the ginger and continue to cook, stirring, for another 1-2 minutes. Stir in the curry paste and saute for another 1-2 minutes.

Add the sweet potatoes, chickpeas, and coconut milk. Stir gently to combine. Bring to a simmer and reduce heat slightly. Allow to simmer for 15 minutes, keeping an eye on the sauce to make sure it doesn’t become too dry. Add more water (about 3-4 Tbsp at a time) if necessary. Continue to cook until the sweet potatoes are fork-tender.

Remove from the heat, and if using the lime juice, drizzle over the top.

Serve over cooked quinoa and enjoy!