Sweet Potato Vegetable Curry
Description
This Sweet Potato Vegetable Curry is a comforting and nutrient-rich dish bursting with vibrant vegetables and warming spices. Perfect for a cozy weeknight dinner, it’s naturally gluten-free and can easily be made vegan. The creamy coconut milk blends beautifully with the sweetness of the potatoes and the kick of the curry spices, offering a balanced and satisfying meal.
Ingredients (Serves 4)
2 medium sweet potatoes, peeled and cubed
1 tbsp coconut oil (or olive oil)
1 medium onion, diced
3 garlic cloves, minced
1-inch piece of ginger, grate
2 tsp curry powder
1 tsp ground cumin
1/2 tsp turmeric
1/4 tsp chili flakes (optional)
1 bell pepper, chopped
1 cup cauliflower florets
1 zucchini, chopped
1 cup canned chickpeas, rinsed and drained
1 can (14 oz) coconut milk
1 cup vegetable broth
Salt and pepper to taste
Juice of 1/2 lime
Fresh cilantro, for garnish
Cooked rice or naan, to serve
Instructions
Prep & Sauté Aromatics:
Heat coconut oil in a large pot over medium heat. Add diced onions and sauté until translucent (about 5 minutes). Add garlic and ginger; cook for another minute.
Spice it Up:
Stir in curry powder, cumin, turmeric, and chili flakes. Cook for 1 minute until fragrant.
Add Veggies:
Add sweet potatoes, bell pepper, cauliflower, and zucchini. Stir to coat with spices.
Simmer:
Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15–20 minutes, or until the vegetables are tender.
Final Touches:
Stir in chickpeas and lime juice. Cook uncovered for another 5 minutes to thicken slightly. Season with salt and pepper.
Serve:
Garnish with fresh cilantro and serve over rice or with naan.
Nutrition Information (per serving, without rice or naan)
Nutrient Amount
Calories ~320 kcal
Carbohydrates ~45 g
Protein ~8 g
Fat ~14 g
Saturated Fat ~8 g
Fiber ~10 g
Sodium ~420 mg
Sugar ~8
Note: Values may vary slightly based on specific ingredients used.
Cooking Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
FAQs
Q: Can I make this ahead of time?
A: Yes! This curry tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 2 months.
Q: Can I use other vegetables?
A: Absolutely. Try adding spinach, kale, green beans, or peas.
Q: Is this curry spicy?
A: It’s mildly spiced. Adjust chili flakes or use a spicier curry powder to increase heat.
Q: How can I make it creamier?
A: Use full-fat coconut milk or stir in a spoonful of nut butter (like cashew or almond) for added richness.
Q: Can I add protein?
A: Chickpeas provide protein, but you can also add tofu, paneer, or l
entils