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
1/2 large red onion, finely chopped
14 ounces fresh diced tomatoes (or canned, drained)
3 cloves garlic, minced
1 1/2 tablespoons garam masala
1 teaspoon curry powder
3/4 tablespoon paprika
1/4 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:
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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.
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Add Chickpeas and Sweet Potatoes: Stir in chickpeas and diced sweet potatoes, mixing well.
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Spice It Up: Add garlic, garam masala, curry powder, paprika, and cumin. Stir for 30 seconds to release the spices' flavors.
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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.
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Finish with Spinach and Lime: Stir in spinach and squeeze in lime juice. Let the spinach wilt for about 3 minutes off heat.
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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
