Description
A delicious and hearty Sweet Potato Coconut Curry that combines the sweetness of sweet potatoes with the creaminess of coconut milk and the warmth of spices.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced (about 4 cups)
- 1 can (14 ounces) coconut milk
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until softened.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the curry powder, ground cumin, and turmeric to the pot, stirring well to coat the onions and garlic.
- Add the diced sweet potatoes, chickpeas, and red bell pepper to the pot, mixing everything together.
- Pour in the coconut milk and vegetable broth. Stir to combine, then bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it cook for about 20-25 minutes, or until the sweet potatoes are tender.
- Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- For added heat, include a diced jalapeño or a teaspoon of red pepper flakes when sautéing the onions.
- Substitute the sweet potatoes with butternut squash or pumpkin for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg