Description
A cozy, creamy Sweet Potato Curry made with coconut milk, warming spices, and tender chunks of sweet potato—perfect for a hearty weeknight meal or make-ahead lunch.
Ingredients
- Olive Oil: 2 tablespoons
- Yellow Onion: 1 medium, finely chopped
- Garlic: 3 cloves, minced
- Fresh Ginger: 1 tablespoon, grated
- Curry Powder: 2 tablespoons
- Turmeric: 1 teaspoon
- Sweet Potatoes: 2 large, peeled and cubed
- Diced Tomatoes: 1 can (14.5 oz)
- Coconut Milk: 1 can (13.5 oz, full-fat)
- Vegetable Broth: 1 cup
- Salt & Pepper: To taste
- Spinach: 2 cups, fresh
- Lime Juice: 1 tablespoon
Instructions
- Preheat Your Equipment: Heat a large pot or Dutch oven over medium heat.
- Combine Ingredients: Add olive oil, then sauté onions for 5 minutes. Stir in garlic and ginger, cooking for 1 more minute.
- Prepare Your Cooking Vessel: Add curry powder and turmeric. Stir until fragrant.
- Assemble the Dish: Add sweet potatoes, diced tomatoes, coconut milk, and broth. Stir to combine.
- Cook to Perfection: Bring to a simmer, cover, and cook for 20–25 minutes until sweet potatoes are tender.
- Finishing Touches: Stir in spinach and lime juice. Simmer for 2 more minutes.
- Serve and Enjoy: Ladle over rice or serve with naan. Garnish with cilantro if desired.
Notes
- Use full-fat coconut milk for a rich, creamy texture.
- Let curry rest before serving to deepen flavors.
- Add chickpeas or lentils for extra protein.