Description
This Sweet Potato Curry is a comforting and flavorful dish that combines tender sweet potatoes with creamy coconut milk and a fragrant blend of spices. Perfect for a nutritious weeknight dinner, it features vibrant spices like cumin, turmeric, coriander, and optional chili powder for a mild heat. Fresh spinach adds a healthy touch, and the dish is finished with a splash of lime juice to brighten the flavors. This curry is easy to prepare on the stovetop and serves four people.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (peeled and cubed)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 can (14.5 oz) diced tomatoes (drained)
- 3 cups fresh spinach (roughly chopped)
- Juice of 1 lime
Spices
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon chili powder or red pepper flakes (optional)
Liquids & Oils
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil or vegetable oil
Seasoning
- Salt and pepper to taste
Instructions
- Prepare the base: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add aromatics: Add the minced garlic and grated ginger to the pot. Cook for an additional 1-2 minutes, until fragrant, stirring frequently to avoid burning.
- Toast spices: Stir in the ground cumin, turmeric, coriander, and chili powder if using. Let the spices cook with the aromatics for 1-2 minutes to release their flavors.
- Add main ingredients: Add the cubed sweet potatoes, drained diced tomatoes, and vegetable broth to the pot. Stir well to combine all ingredients evenly.
- Simmer the curry: Pour in the coconut milk, stir again, and bring the mixture to a simmer. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Incorporate greens: Once the sweet potatoes are cooked through, stir in the chopped spinach and allow it to wilt gently into the curry for a couple of minutes.
- Season and finish: Season the curry with salt and pepper, then add a squeeze of fresh lime juice to brighten the flavors. Taste and adjust seasoning as needed.
- Serve: Serve the curry hot, garnished with additional lime wedges or fresh herbs like cilantro if desired.
Notes
- For a spicier kick, increase the chili powder or add fresh chopped chili.
- This curry can be served with rice, naan, or your favorite grain.
- For a protein boost, add cooked chickpeas or tofu when adding the coconut milk.
- Leftovers keep well in the refrigerator for up to 3 days and taste great reheated.
- To make it gluten-free, verify that the vegetable broth does not contain gluten additives.
