Table of Contents
summary
This vegan sweet potato curry is a flavorful and comforting dish packed with nutrients.The creamy coconut milk base perfectly complements the sweetness of the roasted sweet potatoes, while aromatic spices like ginger, turmeric, and cumin add depth and warmth. It’s a simple yet satisfying meal that’s perfect for any occasion.
Key Details
| Prep Time | 15 min |
|---|---|
| Cook Time | 25 min |
| Total Time | 40 min |
| Servings | 4 |
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) full-fat coconut milk
- 2 large sweet potatoes, peeled and cubed
- 1 tablespoon lime juice
- 1/4 cup chopped fresh cilantro, for garnish
- Salt and pepper to taste
Instructions
Step 1: Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat.Add onion and cook until softened, about 5 minutes. stir in garlic and ginger,and cook for 1 minute more.
Step 2: Add Spices and Tomatoes
Add cumin, turmeric, and cayenne pepper (if using), stirring to combine. Cook for 1 minute to toast the spices. Pour in diced tomatoes and coconut milk. Bring to a simmer.
Step 3: Simmer and Roast Sweet Potatoes
while the curry simmers, preheat oven to 400°F (200°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
Step 4: Combine Curry and Sweet Potatoes
Once the sweet potatoes are roasted, add them to the curry pot. Stir gently to combine.Bring to a simmer and cook for 5 minutes more, allowing the flavors to meld.
step 5: Finish and Serve
Stir in lime juice and season with salt and pepper to taste. Garnish with fresh cilantro and serve hot over rice or quinoa.
Notes / Tips
For extra heat, add a thinly sliced chili pepper to the pot when cooking the onion.
leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
