Description
A hearty and flavorful sweet potato curry with a blend of spices, perfect for a comforting meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can (14 oz) coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and ginger. Sauté until softened, about 3 minutes.
- Stir in curry powder, turmeric, cumin, and coriander. Cook for 1 minute.
- Add diced sweet potatoes and coat with the spice mixture.
- Pour in coconut milk and bring to a simmer.
- Cover and cook for 20-25 minutes, until sweet potatoes are tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, add a chopped chili or red pepper flakes.
- Serve with rice or naan bread.
- Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
