Description
A delicious and hearty sweet potato curry, perfect for meal prep and packed with flavor from aromatic spices and creamy coconut milk.
Ingredients
Scale
- 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