This delightful sweet potato curry combines creamy coconut milk, aromatic spices, and tender sweet potatoes for a warm and comforting dish. Perfect for chilly evenings or meal prep, it's a simple, plant-based recipe that will become a household favorite.
Why You’ll Love This Recipe
This sweet potato curry is vegan and packed with nutrients, making it a perfect choice for both vegetarians and meat-eaters. It's a one-pot meal, which means minimal cleanup, and it's also great for meal prepping, as it tastes even better the next day. Budget-friendly and customizable, you can adjust the spice levels to suit your preference.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
-
2 tablespoons coconut oil
-
½ large red onion, finely chopped
-
14 ounces fresh diced tomatoes (or canned, drained)
-
3 cloves garlic, minced
-
1 ½ tablespoons garam masala
-
1 teaspoon curry powder
-
¾ tablespoon paprika
-
¼ teaspoon ground cumin
-
1 cup cooked chickpeas
-
1 pound sweet potatoes, peeled and cut into 1-inch cubes
-
13.5 ounces coconut milk
-
Juice from one small lime
-
3 cups fresh spinach
-
Sea salt and black pepper to taste
Directions
-
Sauté Onions and Tomatoes: Heat coconut oil in a deep pot over medium-high heat. Add chopped onions and tomatoes. Season with salt and pepper. Cook for 10 minutes until softened.
-
Add Chickpeas and Sweet Potatoes: Stir in chickpeas and diced sweet potatoes, mixing well.
-
Spice It Up: Add garlic, garam masala, curry powder, paprika, and cumin. Stir for 30 seconds to release the spices' flavors.
-
Simmer the Curry: Add coconut milk and bring to a boil. Reduce heat to medium-low and simmer for 20-30 minutes until the sweet potatoes are tender.
-
Finish with Spinach and Lime: Stir in spinach and squeeze in lime juice. Let the spinach wilt for about 3 minutes off heat.
-
Taste and Serve: Adjust seasoning, then serve with rice or naan bread.
Servings and Timing
-
Preparation Time: 10-15 minutes
-
Cooking Time: 30-45 minutes
-
Total Time: 40-60 minutes
-
Servings: 4-6
Storage/Reheating
This curry tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove, adding a splash of coconut milk if needed to thin it out.
FAQs
1. Can I make this curry spicier?
Yes, you can adjust the spice level by adding more curry powder or chili flakes.
2. Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes can work, but they may need a little more time to cook.
3. Can I substitute coconut milk?
You can substitute with cashew milk or heavy cream, but coconut milk provides the best flavor and texture.
4. How can I make this recipe gluten-free?
This recipe is naturally gluten-free!
5. What is garam masala?
Garam masala is a popular Indian spice blend made from various spices like cinnamon, cloves, cumin, and cardamom. It adds a rich, warm flavor.
6. Can I add other vegetables to this curry?
Yes, feel free to add vegetables like carrots, peas, or cauliflower.
7. Can I use canned sweet potatoes?
Fresh sweet potatoes are best for texture, but canned sweet potatoes can work if you need a shortcut.
8. How do I make this curry vegan?
This recipe is already vegan as long as you use plant-based ingredients.
9. How can I make the curry creamier?
For a richer curry, you can add a bit more coconut milk or blend part of the curry to thicken it.
10. Can I prepare this dish ahead of time?
Yes, this curry can be made ahead and stored in the fridge for up to 4 days, making it great for meal prep.
Conclusion
This sweet potato curry is a hearty, flavorful dish that’s perfect for a cozy meal. It’s easy to prepare, full of nutrients, and great for leftovers. Whether you’re feeding a crowd or preparing for the week ahead, this recipe is sure to satisfy.
Delicious Sweet Potato Curry Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This Sweet Potato Curry recipe is a flavorful, vegan dish that combines creamy coconut milk, aromatic spices, and tender sweet potatoes. A perfect comfort meal for chilly evenings or meal prepping, it's nutrient-packed, customizable, and budget-friendly. Serve it with rice or naan for a satisfying meal that tastes even better the next day.
Ingredients
Ingredients:
2 tablespoons coconut oil
½ large red onion, finely chopped
14 ounces fresh diced tomatoes (or canned, drained)
3 cloves garlic, minced
1 ½ tablespoons garam masala
1 teaspoon curry powder
¾ tablespoon paprika
¼ teaspoon ground cumin
1 cup cooked chickpeas
1 pound sweet potatoes, peeled and cut into 1-inch cubes
13.5 ounces coconut milk
Juice from one small lime
3 cups fresh spinach
Sea salt and black pepper to taste
Instructions
Instructions:
-
Sauté Onions and Tomatoes: Heat coconut oil in a deep pot over medium-high heat. Add chopped onions and tomatoes. Season with salt and pepper. Cook for 10 minutes until softened.
-
Add Chickpeas and Sweet Potatoes: Stir in chickpeas and diced sweet potatoes, mixing well.
-
Spice It Up: Add garlic, garam masala, curry powder, paprika, and cumin. Stir for 30 seconds to release the spices' flavors.
-
Simmer the Curry: Add coconut milk and bring to a boil. Reduce heat to medium-low and simmer for 20-30 minutes until the sweet potatoes are tender.
-
Finish with Spinach and Lime: Stir in spinach and squeeze in lime juice. Let the spinach wilt for about 3 minutes off heat.
-
Taste and Serve: Adjust seasoning, then serve with rice or naan bread.
Notes
- This curry can be made spicier by adding more curry powder or chili flakes.
- You can substitute regular potatoes, but they may take longer to cook than sweet potatoes.
- For a creamier texture, add extra coconut milk or blend part of the curry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
