vegetables
vegan
one-pot
everyday
main course
creamy
Indian
all seasons
Hot
Sweet Potato Curry with Coconut Milk
Difficulty
easy
Time
40m
Price Category
average
Calories
Medium
This sweet potato curry with coconut milk is a truly heartwarming dish, perfect for colder days or whenever you crave something creamy and flavorful. The coconut milk softens the spiciness of the curry, while the sweet potato adds a pleasant sweetness and silky texture. Plus, it's quick to prepare, so you can easily whip it up on busy weekdays. Try it with rice or naan bread, it's guaranteed to become a favorite!
ingredients
Steps
Prep and Sauté
Heat 1 tablespoon of vegetable oil in a large pot or wok over medium heat. Add the chopped onion and sauté for 3-5 minutes until softened. Then, add the minced garlic and grated ginger, and cook for another 1 minute until fragrant.
Curry Base
Stir in the red curry paste and cook for 1-2 minutes, stirring constantly, to release its flavors. Add the diced sweet potatoes, coconut milk, and vegetable broth. Stir well and bring to a boil.
Simmer and Season
Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally. When the sweet potatoes are tender, stir in the fresh spinach and cook for another 2-3 minutes until wilted. Season with salt, freshly ground black pepper, and lime juice.
Serve
Serve hot with fresh rice or naan bread. Garnish with chopped fresh cilantro before serving.
Extra Tips
► If you like it spicier, add some fresh chili or a bit more curry paste.
► Instead of rice, you can serve it with quinoa or couscous for a different twist.
► Leftover curry tastes even better the next day, as the flavors meld together beautifully when stored in an airtight container.
Nutrition
| Per 100g | Per Serving 300 g / 10.5 oz | |
|---|---|---|
| Calories | 180 kcal | 540 kcal |
| Protein | 4 g | 12 g |
| Fat | 10 g | 30 g |
| Carbohydrate | 18 g | 54 g |
| Fiber | 4 g | 12 g |
| Sugar | 6 g | 18 g |