why make this recipe
Sweet Potato Curry is a delightful dish that brings together the sweetness of sweet potatoes and the warmth of spices. It’s easy to prepare, packed with nutritious ingredients, and is perfect for a comforting meal. This curry is vegan-friendly and can be served with rice or naan, making it a versatile option for any occasion.
how to make Sweet Potato Curry
Ingredients
- 2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
- 1½ tablespoons olive oil
- 1 onion (chopped)
- 3 cloves garlic (grated)
- 1 teaspoon ginger (grated)
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 4 wedges lemon (or lime)
- 1 handful fresh cilantro
- 1 to 2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Directions
- MAKE FLAVOR BASE: Peel and cut the sweet potatoes into large bite-size chunks. Next, heat the olive oil in a Dutch oven. Sauté the chopped onion for 4 minutes. Add the grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute or until fragrant. If the pan dries, add 2 tablespoons of water.
- SIMMER UNTIL TENDER: Add the vegetable broth, diced sweet potatoes, coconut milk, crushed tomatoes, and chickpeas. Season with salt and black pepper, then simmer for 30 minutes or until the sweet potatoes are tender.
- SERVING SUGGESTIONS: Turn off the heat and stir in the garam masala, if using. Let it cool down for 5 minutes to allow the flavors to meld. Adjust the salt if needed and serve with rice or naan. Top your dish with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy, right?
how to serve Sweet Potato Curry
Serve Sweet Potato Curry hot, paired with basmati rice or warm naan bread. You can use lemon or lime wedges to add a fresh tang. Garnish each serving with fresh cilantro and yogurt for extra creaminess.
how to store Sweet Potato Curry
To store Sweet Potato Curry, let it cool completely. Then, transfer it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
tips to make Sweet Potato Curry
- For added flavor, roast the sweet potatoes in the oven before adding them to the pot.
- Feel free to adjust the spices according to your taste. If you like it spicier, add more red pepper flakes.
- Add greens like spinach or kale towards the end of cooking for extra nutrition.
variation
You can customize this recipe by using different vegetables such as carrots, bell peppers, or spinach. For a protein boost, you can also add tofu or different beans.
FAQs
1. Can I make Sweet Potato Curry in advance?
Yes, you can prepare it ahead of time. It tastes even better the next day as the flavors meld together.
2. Is this curry spicy?
The level of spice can be adjusted. You can add more or less red pepper flakes based on your preference.
3. Can I use other types of potatoes?
Yes, you can use other varieties of potatoes, but sweet potatoes give this dish a special sweetness that pairs well with the spices.
Sweet Potato Curry
Ingredients
Base Ingredients
- 2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
- 1.5 tablespoons olive oil
- 1 onion (chopped)
- 3 cloves garlic (grated)
- 1 teaspoon ginger (grated)
Spices
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 0.25 teaspoon red pepper flakes Adjust for spiciness
- 1 teaspoon salt Adjust to taste
- 0.125 teaspoon black pepper
- 1 teaspoon garam masala (optional) For added flavor
Liquids and Canned Ingredients
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
Garnishes and Serving Options
- 4 wedges lemon (or lime)
- 1 handful fresh cilantro
- 1-2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Method
Make Flavor Base
- Peel and cut the sweet potatoes into large bite-size chunks.
- Heat olive oil in a Dutch oven. Sauté the chopped onion for 4 minutes.
- Add grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute or until fragrant. If the pan dries, add 2 tablespoons of water.
Simmer Until Tender
- Add vegetable broth, diced sweet potatoes, coconut milk, crushed tomatoes, and chickpeas.
- Season with salt and black pepper, then simmer for 30 minutes or until the sweet potatoes are tender.
Serving Suggestions
- Turn off the heat and stir in garam masala, if using. Let it cool down for 5 minutes to allow flavors to meld.
- Adjust salt if needed and serve with rice or naan.
- Top each serving with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt.