Description
This vibrant Sweet Potato Curry is a comforting and flavorful vegan dish that combines tender sweet potatoes with aromatic spices, creamy coconut milk, and fresh spinach. Perfect as a hearty main course, it pairs beautifully with rice or naan for a complete meal. The curry is easy to prepare and packed with nutrients, offering a delightful balance of sweetness, spice, and earthiness.
Ingredients
Scale
Base Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Main Ingredients
- 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 Ingredients and Garnish
- 1 1/2 cups spinach (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the aromatics: Heat the olive oil or coconut oil in a large skillet or saucepan over medium heat. Add the diced onion and sauté for about 4-5 minutes until translucent and fragrant. Add the minced garlic and grated ginger, cooking for an additional minute to release their flavors.
- Add sweet potatoes and spices: Stir in the cubed sweet potatoes, ground cumin, ground coriander, turmeric, cinnamon, and chili flakes. Cook for 2-3 minutes, allowing the spices to toast slightly and coat the sweet potatoes evenly.
- Simmer the curry: Pour in the coconut milk, diced tomatoes (with their juice), and vegetable broth. Stir to combine thoroughly. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Add spinach and season: If using spinach, stir it into the curry during the last 5 minutes of cooking, allowing it to wilt. Season the curry with salt and pepper to taste, adjusting the chili flakes if you prefer more heat.
- Serve and garnish: Ladle the curry into bowls, garnish with freshly chopped cilantro, and serve with lime wedges to squeeze over the top. It pairs wonderfully with steamed rice or warm naan bread for a complete meal.
Notes
- You can substitute coconut oil with olive oil or any other neutral cooking oil.
- Adjust chili flakes according to your preferred spice level.
- For extra protein, consider adding cooked chickpeas or lentils.
- This curry keeps well in the fridge for up to 4 days and tastes even better the next day as the flavors meld.
- To make it gluten free, ensure the vegetable broth used is gluten free.
