Description
A vibrant and flavorful Sweet Potato Curry made with warm spices, creamy coconut milk, and tender sweet potatoes, perfect for a comforting and nutritious meal. This easy-to-make vegan curry is rich in texture, packed with wholesome ingredients, and can be served with rice or flatbread for a complete dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium sweet potatoes, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 1/2 cups vegetable broth
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and pepper to taste
Optional & Garnish
- 1 1/2 cups spinach (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the base: In a large pot or deep skillet, heat the olive oil or coconut oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add sweet potatoes and spices: Add the peeled and cubed sweet potatoes to the pot. Stir in the ground cumin, coriander, turmeric, cinnamon, and chili flakes. Cook the mixture for 2-3 minutes to toast the spices and coat the potatoes evenly.
- Add liquids and simmer: Pour in the coconut milk, diced tomatoes (with their juices), and vegetable broth. Stir everything together and bring the mixture to a gentle boil. Reduce the heat to low and cover the pot. Let it simmer gently for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Incorporate spinach (optional): If using spinach, stir it into the curry during the last 5 minutes of cooking until wilted and incorporated.
- Season and serve: Taste the curry and add salt and pepper as needed. Remove from heat and garnish with fresh chopped cilantro. Serve the curry hot with lime wedges on the side for a fresh squeeze of citrus, alongside rice or flatbread if desired.
Notes
- You can adjust the chili flakes to control the heat level of the curry.
- For added protein, consider adding chickpeas or lentils during simmering.
- Leftovers taste even better the next day as flavors meld together.
- This curry can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
- Use coconut oil for a richer, slightly tropical flavor; olive oil works well for a lighter taste.
