Sweet Potato Curry Recipe

I recently discovered a delightful twist where sweet potatoes blend with aromatic spices to create irresistible flavor. Crafting this Sweet Potato Curry Vegan stirred my passion for exploring vibrant ingredients. I cherish the adventure behind each step and invite you to experience a burst of creative flavor in every bite.

I never thought that such a simple one pot dish could spark so much excitement until I tried this Sweet Potato Curry. I start by using 2 large sweet potatoes, peeled and cubed, along with a large yellow onion that I chop up and 3 cloves of garlic minced just right.

Then, I add a tablespoon of fresh ginger which really awakens everything when paired with the curry powder and ground cumin. The simmering combination of a can of diced tomatoes, full-fat coconut milk, and a cup of vegetable broth creates a rich, tangy base that mingles perfectly with chickpeas.

I also toss in a little cayenne pepper for those who love a slight kick. It’s a dish thats vegan, glutenfree, and dairyfree proving that healthy recipes can be just as indulgent.

I’ve found that even those picky eaters in my house can’t help but dig in every time they get a taste. Enjoy this flavor-packed creation at dinner, lunch or as part of your meal prep routine.

Why I Like this Recipe

I love this sweet potato curry because it has that amazing mix of spices that really wakes up my tastebuds every time I make it. I also really like that its a one pot meal which makes cooking and cleaning way less stressful after a long day. The combination of creamy coconut milk with the tangy tomatoes and spicy curry powder is just so comforting and feels like a warm hug in a bowl. Plus, it’s healthy but still super filling, and even the kids can get on board with its yummy flavour.

Ingredients

• Sweet potatoes giv u healthy carbs and fiber, they add natural sweetness and color.
• Onions provide aromatic flavor and vitamins, they enrich the curry and support digestion.
• Coconut milk is creamy and a good source of fats, it balances spices nicely.
• Chickpeas offers protein and fiber, making the curry more hearty and filling.
• Tomatoes gives tangy taste and vibrant color, rich in vitamins like vitamin C.
• Fresh ginger adds a zesty spice kick and aids digestion, making the stew extra vibrant.
• Curry powder infuses a medley of spices, enlivening the dish with warmth and flavor.

Ingredient Quantities

• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 1 large yellow onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (optional for a bit of heat)
• 1 can (14oz) diced tomatoes
• 1 can (14oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 can (15oz) chickpeas, drained and rinsed
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Juice of 1 lime (optional)

How to Make this

1. Heat the vegetable oil in a large pot over medium heat and toss in the chopped onion; stir until its soft and a bit translucent.

2. Add the minced garlic and grated ginger to the pot and cook for about 1 to 2 minutes until they starting smelling really good.

3. Sprinkle in the curry powder, ground cumin and the optional cayenne pepper. Stir them around for another minute so the spices get toasty.

4. Mix in the cubed sweet potatoes with the spices mixture and toss everything together so they coated evenly.

5. Pour in the can of diced tomatoes with its juices and the full-fat coconut milk, then stir to combine well.

6. Add in the vegetable broth and drained chickpeas. Give it a good stir and bring the whole mix to a simmer.

7. Let it simmer on medium-low heat, covered, for about 20-25 minutes or until the sweet potatoes are tender.

8. Season the curry with salt and pepper to taste and if u like a bit of tang, squeeze the juice of 1 lime into the mix.

9. Taste and adjust the seasoning if needed then serve it hot with your favorite side dish.

10. Let the curry sit for a few minutes before serving so the flavors blend better, and enjoy this hearty, one-pot meal!

Equipment Needed

1. Large pot
2. Cutting board
3. Chef’s knife
4. Vegetable peeler
5. Grater
6. Wooden spoon or spatula for stirring
7. Can opener
8. Measuring cups and spoons
9. Citrus juicer or fork for squeezing the lime

FAQ

Sweet Potato Curry Recipe Substitutions and Variations

• Instead of sweet potatoes, you can use butternut squash or even regular potatoes if u cant find the sweet ones.
• If you dont have coconut milk, you might mix almond milk with a bit of coconut extract or use cream for a richer taste.
• Fresh tomatoes can be used in place of the can of diced tomatoes, just peel and chop them up roughly.
• For chickpeas, red kidney beans or black beans work too if you’re looking for a similar texture.
• If you don’t have vegetable broth, water with a bouillon cube in it does the trick just fine.

Pro Tips

1. Try not to rush the onions and garlic – let em sweat in the oil until theyre soft and kinda translucent, coz that helps bring out their sweet flavor and stops them from burning.
2. When you add in the spices like curry powder and cumin, give ’em a good stir in the oil for a minute or two to toast, it’ll really bring out their aroma and give your dish that extra kick.
3. Taste as you go along and don’t be shy with the salt and lime juice. A little extra seasoning at the end can make a huge difference in balancing out the natural sweetness from the sweet potatoes.
4. If your curry ends up lookin too thick, its totally okay to add a bit more broth or water. Let it simmer a little longer uncovered so the flavors mix really well without turning into a soup, ya know?