Sweet Potato Curry
A comforting and flavorful sweet potato curry with a rich coconut milk base, tender sweet potatoes, and aromatic spices. Perfect for a hearty vegetarian meal.
Equipment
- large pot or Dutch oven
Ingredients
Main Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can (13.5 oz) coconut milk
- 1 medium onions chopped
- 3 garlic cloves minced
- 1 inch ginger grated
- 2 tablespoons red curry paste
- 2 cups vegetable broth
- 5 ounces spinach
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro chopped
Spices
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
Instructions
Preparation
- Heat a large pot or Dutch oven over medium heat, then add a drizzle of oil.
- Add the chopped onions and cook until softened, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Cooking the Curry
- Add the red curry paste, curry powder, turmeric, and cumin to the pot, stirring well to combine with the aromatics.
- Add the diced sweet potatoes, coconut milk, and vegetable broth to the pot, bringing the mixture to a simmer.
- Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender.
Finishing Touches
- Stir in the fresh spinach and cook until wilted, which should only take a few minutes.
- Remove from heat, stir in the lime juice, and garnish with fresh cilantro before serving.
Notes
Serve this curry with a side of basmati rice or naan bread for a complete meal. You can adjust the spice level by adding more or less red curry paste. Feel free to add other vegetables like bell peppers or chickpeas for extra flavor and nutrients.