Sweet Potato Curry
This Sweet Potato Curry is a comforting dish that combines the natural sweetness of sweet potatoes with aromatic spices and creamy coconut milk, making it a perfect vegan meal.
Equipment
- Large Pot or Deep Skillet
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1 medium yellow onion, diced
- 1 cm gingerroot, peeled and grated or diced
- 1 cm turmeric root, peeled and grated or diced
- 1 medium green chilli, deseeded and diced
- 1 clove garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 large sweet potato, peeled and cubed
- 1 medium carrot, peeled and sliced
- 400 ml coconut milk (1 ¾ cups)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup spinach, shredded (or baby spinach)
Instructions
- Step 1: Gather all your ingredients and chop your vegetables. Dice the onion, grate the ginger and turmeric, slice the carrot, and cube the sweet potato. Make sure to deseed and finely chop the green chili if you prefer a kick of spice.
- Step 2: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the diced yellow onion and sauté until it becomes translucent and soft, about 5 minutes. Stir in the grated ginger, turmeric, and minced garlic. Cook for an additional 2 minutes until fragrant.
- Step 3: Add the ground coriander, ground cumin, and diced green chili to the pot. Stir well to combine and let the spices toast for about a minute, enhancing their flavors.
- Step 4: Add the cubed sweet potato and sliced carrot to the pot. Stir everything together so the vegetables are well coated with the aromatic mixture.
- Step 5: Pour the coconut milk into the pot, followed by the salt and black pepper. Stir well to combine, ensuring that the sweet potato and carrot are fully submerged in the creamy sauce.
- Step 6: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the sweet potato and carrot are tender. Stir occasionally to prevent sticking.
- Step 7: Once the vegetables are cooked through, stir in the shredded spinach. Allow it to wilt in the curry for a couple of minutes before removing the pot from the heat.
- Step 8: Serve your Sweet Potato Curry over steaming rice or with warm naan bread. Garnish with fresh cilantro or additional chili if desired. Enjoy your delicious, wholesome meal!
Notes
For a creamier texture, you can blend a part of the curry with an immersion blender before adding the spinach. If you prefer it spicier, leave some seeds in the green chili or add a pinch of cayenne pepper. Feel free to add other vegetables such as bell peppers, peas, or zucchini for extra nutrition and flavor.