Description
This Sweet Potato Curry is a comforting, flavorful dish featuring tender sweet potatoes simmered in a rich and aromatic coconut milk broth infused with warming spices like cumin, turmeric, and coriander. Enhanced with fresh spinach and a hint of lime, it offers a vibrant, hearty meal perfect for weeknight dinners or cozy gatherings.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes (peeled and cubed)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 cups fresh spinach (roughly chopped)
- 1 can (14.5 oz) diced tomatoes (drained)
- Juice of 1 lime
Spices
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon chili powder or red pepper flakes (optional, adjust for heat)
Liquids and Oils
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 2 tablespoons olive oil or vegetable oil
Seasonings
- Salt and pepper to taste
Instructions
- Heat the oil: Warm 2 tablespoons of olive or vegetable oil in a large pot or Dutch oven over medium heat.
- Sauté the onion: Add the diced onion and cook for about 5 minutes until softened and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Toast the spices: Stir in ground cumin, turmeric, coriander, and optional chili powder. Let the spices cook in the oil for 1-2 minutes to release their flavors.
- Add sweet potatoes and liquids: Add the cubed sweet potatoes to the pot, then pour in the drained diced tomatoes and vegetable broth. Mix to combine.
- Simmer with coconut milk: Pour in the coconut milk, stir well, then bring the mixture to a simmer. Cover and cook for 20-25 minutes until the sweet potatoes are tender.
- Incorporate the spinach: Once the potatoes are cooked, add the chopped spinach and stir it into the curry until wilted.
- Season and finish: Season with salt, pepper, and lime juice. Adjust seasoning to taste.
- Serve: Serve the curry hot, optionally garnished with additional lime wedges or fresh herbs for extra brightness.
Notes
- You can adjust the chili powder or red pepper flakes to control the spiciness of the curry.
- For a richer flavor, use full-fat coconut milk.
- This curry pairs well with basmati rice, naan, or warm crusty bread.
- Add protein such as chickpeas or tofu for a more substantial meal.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
