Name: Sweet Potato Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Thai
Ingredients: Hollywood Beauty Coconut Oil; Vidalia Brands Sweet Onion Petals, Sour Cream and Onion Flavor; Elephant Garlic; Dorot Gardens Crushed Ginger; McCormick Gourmet™ Organic Ground Coriander; Japanese Sweet Potato; Morton & Bassett Spices Thai Red Curry; Ocean's Halo Low Sodium No Chicken Broth; David's Kosher Salt; Morton & Bassett Black Pepper, 100% Organic, Fine Ground; La Fe Garbanzos, Chickpeas (Dry); Laguna Drink, Coconut Milk; Produce Spinach; Waterfront Bistro Juice, Concentrate, Lime; Wan Ja Shan Soy Sauce; C&H Premium Pure Cane Light Brown Sugar; Organic Cilantro; Tamanishiki Rice, Super Premium, Short Grain

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the sweet potato and stir to combine with the onions.

Add the curry paste, broth or water, salt, pepper, and stir to combine.

Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.

Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.

Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Evenly sprinkle with the cilantro and serve immediately.

Sweet Potato Curry

Serves 6

10 mins prep

25 mins cook

35 mins total

What you need

How to make