Why Make This Recipe
Sweet Potato Curry is a delicious and hearty dish that is perfect for any occasion. It combines the natural sweetness of sweet potatoes with aromatic spices and creamy coconut milk, making it satisfying and full of flavor. This recipe is also a great way to incorporate more vegetables into your diet, as well as a fantastic option for those who follow a vegetarian or vegan lifestyle. Plus, it’s easy to make and perfect for meal prep!
How to Make Sweet Potato Curry
Ingredients:
- 2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
- 1½ tablespoons olive oil
- 1 onion (chopped)
- 3 cloves garlic (grated)
- 1 teaspoon ginger (grated)
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 4 wedges lemon (or lime)
- 1 handful fresh cilantro
- 1 to 2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Directions:
- Peel and cut the sweet potatoes into large bite-size chunks. Heat the olive oil in a Dutch oven and sauté the chopped onion for 4 minutes. Add the grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute or until fragrant. If the pan dries out, add 2 tablespoons of water.
- Add the vegetable broth, diced sweet potatoes, coconut milk, crushed tomatoes, and chickpeas. Season with salt and black pepper, then simmer for 30 minutes or until the sweet potatoes are tender.
- Turn off the heat and stir in the garam masala, if using. Let it cool down for 5 minutes to allow the flavors to meld. Adjust salt if needed and serve with rice or naan. Top with lemon juice, fresh cilantro, and yogurt.
How to Serve Sweet Potato Curry
Serve Sweet Potato Curry warm with a side of basmati rice or naan bread. Top each serving with a squeeze of lemon or lime juice, fresh cilantro, and a dollop of yogurt for added creaminess. This dish is perfect for sharing and makes a comforting meal any night of the week.
How to Store Sweet Potato Curry
To store Sweet Potato Curry, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it for longer, you can freeze it in portion-sized containers for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it in a saucepan over low heat.
Tips to Make Sweet Potato Curry
- For extra flavor, try roasting the sweet potatoes before adding them to the curry.
- You can adjust the spice level by adding more or less red pepper flakes according to your taste.
- If you want a creamier texture, blend a portion of the curry once cooked, before serving.
Variation
You can customize Sweet Potato Curry by adding other vegetables like spinach, bell peppers, or peas. You can also opt for different types of beans instead of chickpeas, such as black beans or kidney beans.
FAQs
1. Can I use other types of potatoes?
Yes, you can use regular potatoes or any other root vegetables, but the cooking time may vary.
2. Is this curry vegan-friendly?
Yes, Sweet Potato Curry is naturally vegan, especially if you use plant-based yogurt.
3. Can I make this recipe in a slow cooker?
Absolutely! You can add all the ingredients to a slow cooker and cook for about 4-6 hours on low or 2-3 hours on high.
Sweet Potato Curry is a wholesome and satisfying dish that everyone can enjoy!
Print
Sweet Potato Curry
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and hearty sweet potato curry, perfect for meal prep and packed with flavor from aromatic spices and creamy coconut milk.
Ingredients
- 2 pounds sweet potatoes, peeled and cut into large bite-size chunks
- 1½ tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, grated
- 1 teaspoon ginger, grated
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 4 wedges lemon (or lime)
- 1 handful fresh cilantro
- 1 to 2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Instructions
- Peel and cut the sweet potatoes into large bite-size chunks.
- Heat the olive oil in a Dutch oven and sauté the chopped onion for 4 minutes.
- Add the grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute or until fragrant.
- Add the vegetable broth, diced sweet potatoes, coconut milk, crushed tomatoes, and chickpeas. Season with salt and black pepper.
- Simmer for 30 minutes or until the sweet potatoes are tender.
- Turn off the heat and stir in the garam masala, if using. Let it cool down for 5 minutes.
- Serve with rice or naan, and top with lemon juice, fresh cilantro, and yogurt.
Notes
Roasting sweet potatoes before adding can enhance flavor. Adjust spice level with red pepper flakes. For a creamier texture, blend a portion of the curry before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg