This month, the Operation Food Search teaching kitchen is featuring a flavorful sweet potato coconut curry recipe with chicken, chickpeas, and spinach.
This dish is not only quick to prepare, but also versatile, allowing you to customize it to your liking by adding your own spice combinations to elevate the flavor.
The main seasoning in this recipe is curry powder, which is a mix of various spices. While the exact blend can vary by brand, most curry powders include: turmeric, coriander, cumin, fenugreek, and ginger, among others.
Ingredients
- 2 Tbsp – Extra Virgin Olive Oil or Coconut Oil
- 1 lb. – Chicken, Ground or Thighs (Chopped)
- 1 – Sweet Potato, Diced (about 1 lb.)
- 1 – Onion, Diced
- 2 – Garlic Clove, Diced
- ¾ tsp – Salt
- 2 Tbsp – Curry Powder
- 1 cup – Water
- 1 can – Coconut Milk
- 1 can – Diced Tomato
- 1 can – Chickpeas, Drained
- 2 cup – Fresh Spinach, Chopped
Directions
- Heat the oil in the pan and add the chicken. Cook until browned.
- Add the sweet potato and onion and cook for 5-10 minutes. Season with half of the salt.
- Add the garlic and cook for another 2 minutes. Add the curry powder and stir for 30 seconds.
- Add the water, coconut milk, tomato, and chickpeas.
- Cover and simmer for 15-20 minutes, or until the sweet potatoes are cooked through.
- Toss in spinach and allow heat to cause leaves to wilt, about 2 minutes. Season with the remaining salt, if needed.
- Serve over cooked rice or quinoa.
Notes
- Be sure to get all of the fat from the can of coconut milk, it can stick to the top, as cream rises.
- Your sweet potatoes are cooked through once they are fork tender. You don’t want them to lose their structural integrity from overcooking, causing a mushy product.
Substitutions/Additions or Simplifications
- This dish can be made with chopped chicken thighs instead, or simply remove the meat for a filling vegetarian option!
- Serve atop rice or quinoa to make for a more filling entree (quinoa is a complete protein on its own).
Food Safety Tips
- Be sure to cook your chicken to an internal temperature of 165 degrees and no more pink is visible at all.
- This entree can be enjoyed for up to 5 days if stored properly in an airtight container in the refrigerator.
