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Sweet Potato Coconut Curry

A creamy and flavorful dish combining sweet potatoes and aromatic spices in a rich coconut sauce, perfect for family gatherings or weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Indian, Vegetarian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium bell pepper, chopped (any color)
  • 1 cup vegetable broth
  • 1 tbsp curry powder
  • 1 tsp turmeric powder
  • 1 tsp cumin
  • 2 tbsp olive oil

Method
 

Preparation
  1. Start by peeling and cubing the sweet potatoes. Chop the onion, garlic, ginger, and bell pepper, ensuring everything is ready to go.
  2. In a large pot, heat olive oil over medium heat. Add the onions and cook until translucent (about 3-4 minutes). Stir in the minced garlic and grated ginger until fragrant, around 30 seconds.
  3. Sprinkle in curry powder, turmeric, and cumin. Stir constantly for another minute to allow the spices to bloom.
  4. Toss in the cubed sweet potatoes and chopped bell pepper. Stir well to combine.
  5. Add in the vegetable broth and coconut milk, stirring until well mixed. Bring the mixture to a gentle simmer.
  6. Cover the pot and let it simmer for about 20-25 minutes or until the sweet potatoes are fork-tender. Stir occasionally.
  7. Once done, season with salt and pepper to taste.
  8. Serve hot and garnish with fresh cilantro. Set out some lime wedges for an extra zing.

Notes

You can substitute sweet potatoes with butternut squash or regular potatoes. For a creamier texture, almond milk can replace coconut milk.