Moringa & Sweet Potato Coconut Curry
A cozy one-pot meal packed with flavor, fiber, and farm-fresh greens.
Serves: 4
Time: 30 minutes
Vibe: Weeknight comfort food meets immunity boost
Ingredients:
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1 tablespoon coconut oil
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1 small onion, diced
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2 cloves garlic, minced
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1-inch piece of ginger, grated
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1 tablespoon curry powder (or Thai red curry paste)
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1 medium sweet potato, peeled & diced
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1 can (14 oz) coconut milk
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1 cup vegetable broth or water
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1 cup fresh moringa leaves, stems removed
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1 cup chickpeas (cooked or canned, drained)
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Salt to taste
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Juice of ½ lime (optional)
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Cooked rice, for serving
Alt: Instead of making your own curry, you can also get Local Curry in the member store
Putting it all together
COOKING INSTRUCTIONS
- In a pot, heat coconut oil over medium. Sauté onion until soft (about 5 minutes).
- Add garlic, ginger, and curry powder; cook 1 minute until fragrant.
- Stir in sweet potato, coconut milk, and broth. Simmer until sweet potato is fork-tender (15 minutes).
- Stir in chickpeas and moringa leaves. Cook 3-5 minutes more until moringa is wilted but still vibrant.
- Season with salt and a squeeze of lime. Serve over rice.
Swap Ideas: Sub sweet potato for pumpkin, butternut, or carrots. Add shrimp or chicken for extra protein.