Description
A hearty and delicious sweet potato curry packed with flavor and nutrition.
Ingredients
Scale
- 2 cups sweet potatoes, cubed
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup green peas
- 1 cup bell peppers, chopped
- 1 cup carrots, diced
- 1 cup zucchini, diced
- 2 cups spinach
- 1 can (15 oz) chickpeas, drained
- 1 cup tofu, cubed
- 2 cups cooked chicken or beef, shredded (optional)
- 1/4 cup fresh cilantro, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons oil
- 2 cups vegetable broth or water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red chili flakes or hot sauce (optional)
Instructions
- Prepare the Ingredients: Start by peeling and cubing the sweet potatoes into bite-sized pieces. Chop your choice of vegetables and set them aside.
- Sauté the Aromatics: In a large saucepan or pot, heat a tablespoon of oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onions become translucent and fragrant.
- Add the Spices: Stir in the curry powder, turmeric, and cumin (if using). Cook for an additional minute to toast the spices, releasing their essential oils and enhancing the flavor.
- Incorporate the Sweet Potatoes: Add the cubed sweet potatoes to the pot and mix well to coat them with the spices.
- Add Coconut Milk and Simmer: Pour in the coconut milk and add vegetable broth or water until the sweet potatoes are just covered. Bring to a gentle boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Add Vegetables: Once the sweet potatoes are cooked through, add your choice of vegetables and cook for an additional 5-7 minutes until they are tender but still vibrant and crisp.
- Season and Serve: Taste the curry and adjust the seasoning with salt and pepper. If you like a bit of heat, feel free to add some red chili flakes or a dash of hot sauce. Serve the curry hot, garnished with fresh cilantro.
Notes
- Feel free to mix and match the vegetables based on what you have on hand.
- This dish can be made vegan by omitting chicken or beef.
- For a creamier texture, use full-fat coconut milk.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 0 mg