Description
A flavorful sweet potato curry packed with spices and creamy coconut milk.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, ginger, curry powder, cumin, and turmeric. Cook for 1 minute.
- Add sweet potatoes, coconut milk, and vegetable broth. Bring to a simmer.
- Cover and cook until sweet potatoes are tender, about 15-20 minutes.
- Season with salt and garnish with cilantro before serving.
Notes
- Adjust spice levels to your preference.
- Serve with rice or naan bread.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg