Sweet Potato Curry
A warm and nourishing curry featuring sweet potatoes, coconut milk, and spices for a comforting meal.
Equipment
- Dutch Oven
- Cutting Board
- Knife
- Wooden Spoon
Ingredients
- 2 lbs. sweet potatoes peeled and cut into large bite-size chunks
- 1 ½ Tbsp. olive oil
- 1 onion chopped
- 3 cloves garlic grated
- 1 tsp. ginger grated
- 2 tsp. curry powder
- 2 tsp. coriander
- 1 tsp. cumin
- 1 tsp. turmeric
- ¼ tsp. red pepper flakes
- 2 cups vegetable broth
- 1 can coconut milk (14 ounces)
- 1 can crushed tomatoes (15 ounces)
- 1 can chickpeas (15 ounces or 1 ½ cups cooked)
- 1 tsp. salt
- ⅛ tsp. black pepper
- 1 tsp. garam masala (optional)
- 4 wedges lemon or lime
- 1 handful fresh cilantro
- 1-2 cups basmati rice or naan bread
- 4 Tbsp. plain or Greek yogurt
Instructions
- Heat olive oil in a Dutch oven over medium heat. Add chopped onion and sauté for about 4 minutes until translucent.
- Add grated garlic and ginger. Sauté for another minute, then add curry powder, coriander, cumin, turmeric, and red pepper flakes. Stir to combine.
- Pour in vegetable broth, then add sweet potatoes, coconut milk, crushed tomatoes, and chickpeas. Stir to combine and season with salt and black pepper.
- Bring to a gentle simmer, then reduce heat to low, cover, and let simmer for about 30 minutes until sweet potatoes are tender.
- Stir in garam masala if using, and let sit for 5 minutes to allow flavors to develop.
- Serve warm, garnished with lemon or lime wedges and cilantro, alongside basmati rice or naan bread.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.