Sweet Potato Curry
Sweet Potato Curry is a comforting and vibrant dish that brings warmth to any table. With sweet potatoes simmered in creamy coconut milk and infused with aromatic spices, this curry is both visually stunning and deliciously satisfying. Perfect for busy weeknights or gatherings, it caters to vegan diets while delighting everyone with its rich flavors. Easy to prepare, this dish guarantees an explosion of taste that will leave your guests asking for the recipe.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Indian
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 400g)
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, finely chopped (about 150g)
- 4 garlic cloves, minced
- 1 inch fresh ginger, grated (about 15g)
- 2 tbsp curry powder
- 1 tsp cumin seeds
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Prepare your ingredients by peeling and dicing the sweet potatoes, mincing the garlic, and grating the ginger.
- In a large pot over medium heat, add oil and sauté the chopped onion until translucent (about 5 minutes). Add minced garlic and ginger; cook for 1 minute until fragrant.
- Stir in curry powder and cumin seeds; cook for another minute to release their aroma.
- Add diced sweet potatoes, pour in coconut milk, and one cup of water/vegetable broth. Stir well and bring to a gentle boil.
- Reduce heat to low, cover the pot, and let it simmer for about 20-25 minutes or until sweet potatoes are tender.
- Serve in bowls, garnished with fresh cilantro. Pair with rice or naan.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg