Description
This hearty and flavorful Sweet Potato Curry is a comforting dish perfect for any meal. Made with tender sweet potatoes simmered in a fragrant blend of spices, creamy coconut milk, and fresh spinach, this curry combines vibrant flavors and wholesome ingredients for a satisfying vegan and gluten-free meal.
Ingredients
Scale
Main Ingredients
- 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 and Broth
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon chili powder or red pepper flakes (optional, adjust for heat)
- 2 cups vegetable broth
Others
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil or vegetable oil
- Salt and pepper to taste
Instructions
- Heat the oil and cook onions: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
- Add garlic and ginger: Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes more, stirring frequently, until fragrant.
- Toast the spices: Stir in the ground cumin, turmeric, coriander, and chili powder if using. Let the spices toast in the oil for 1-2 minutes to release their aroma and flavors.
- Add sweet potatoes, tomatoes, and broth: Add the cubed sweet potatoes to the pot followed by the drained diced tomatoes and vegetable broth. Stir well to combine.
- Add coconut milk and simmer: Pour in the coconut milk, stir to incorporate, and bring the mixture to a gentle simmer. Cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Add spinach and wilt: Once the sweet potatoes are cooked, stir in the roughly chopped spinach and cook for 2-3 minutes until the spinach has wilted into the curry.
- Season and finish: Season the curry with salt and pepper to taste. Squeeze in the lime juice and give the curry a final stir. Adjust seasoning as needed.
- Serve: Serve the curry hot, garnished with extra lime wedges or fresh herbs like cilantro if desired.
Notes
- You can adjust the level of heat by adding more or less chili powder or red pepper flakes.
- For added protein, consider stirring in cooked chickpeas or tofu.
- Serve with rice, naan, or your favorite flatbread for a complete meal.
- Leftovers keep well refrigerated for up to 3 days and often taste better the next day.
