Description
This creamy coconut sweet potato chowder is a comforting, plant-based meal packed with Thai-inspired flavors, tender vegetables, and hearty chickpeas. It is rich, vibrant, and perfect for a satisfying lunch or dinner.
Ingredients
1 tablespoon extra virgin olive oil
1 medium sweet potato, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
3 tablespoons Thai red curry paste
1 tablespoon fresh grated ginger
1 large garlic clove, minced
2 cups vegetable broth
One 13.5-ounce can light coconut milk
One 15-ounce can chickpeas, drained and rinsed
4 cups packed baby spinach
1 cup cooked brown rice
Juice and zest of 1 lime
Salt and pepper to taste
Optional toppings: chopped fresh cilantro, diced avocado, chopped peanuts
Instructions
- Heat the olive oil in a Dutch oven or medium-size saucepan over medium heat. Add the sweet potato and bell pepper and cook, stirring frequently, until softened and lightly caramelized, about 8 to 10 minutes.
- Stir in the red curry paste, grated ginger, and minced garlic. Cook for about 1 minute until fragrant.
- Add the vegetable broth, coconut milk, and chickpeas. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat and simmer uncovered until the vegetables are completely tender, about 4 to 5 minutes.
- Stir in the spinach, cooked brown rice, lime zest, and lime juice. Cook just until the spinach wilts, about 1 minute. Season with salt and pepper to taste.
- Ladle into bowls and garnish with chopped cilantro, diced avocado, or chopped peanuts if desired. Serve warm.
Notes
Add red pepper flakes for extra heat.
Substitute quinoa or cauliflower rice for brown rice if desired.
Swap chickpeas with white beans or lentils for variation.
Use full-fat coconut milk for a richer texture.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
Reheat gently on the stovetop, adding a splash of broth or water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 10 g
- Protein: 11 g
- Cholesterol: 0 mg
