thai

Yellow Curry With Chickpeas and Sweet Potato

Name: Yellow Curry With Chickpeas and Sweet Potato
Yield: 1 serving
Cuisine: thai
Ingredients: 16 g yellow curry paste; 106 g coconut milk, full fat; 94 g water; 117 g sweet potato, diced; 94 g chickpeas, cooked and drained; 70 g red bell pepper, sliced; 5 g vegetable oil; 7 g soy sauce; 5 g palm sugar; 9 g lime juice; 53 g jasmine rice, cooked

This simmered dish pairs yellow curry paste with sweet potato, diced, chickpeas, cooked and drained and coconut milk, full fat. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Vegetarian Vegan Gluten free High satiety Heart friendly

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

81 g Carbohydrates

31 g Fat

13 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

16g yellow curry paste 29 kcal
106g coconut milk, full fat 209 kcal
94g water 0 kcal
117g sweet potato, diced 101 kcal
94g chickpeas, cooked and drained 154 kcal
70g red bell pepper, sliced 22 kcal
5g vegetable oil 44 kcal
7g soy sauce 5 kcal
5g palm sugar 19 kcal
9g lime juice 3 kcal
53g jasmine rice, cooked 69 kcal

Cooking instructions

yellow curry pastevegetable oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add curry paste and cook 30 to 45 seconds until fragrant.
yellow curry pastecoconut milkwater
Add coconut milk and water; stir to dissolve the paste and bring to a gentle simmer.
sweet potato
Add sweet potato and simmer 10 to 12 minutes until nearly tender.
yellow curry pastechickpeasred bell pepper
Add chickpeas and bell pepper; simmer 3 to 4 minutes until peppers soften and curry thickens.
soy saucepalm sugarlime juice
Season with soy sauce and palm sugar, then add lime juice to brighten.
jasmine rice
Serve hot with rice.