Description
This vibrant Sweet Potato Curry is a comforting and flavorful dish perfect for a wholesome weeknight dinner. Packed with aromatic spices, creamy coconut milk, and tender sweet potatoes, it’s a hearty vegetarian curry that’s both nutritious and easy to prepare. Finished with fresh spinach and a bright lime juice kick, this recipe balances warming spices with fresh, zesty flavors in under 40 minutes.
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)
- Juice of 1 lime
Spices and Seasonings
- 1 tablespoon ground cumin
- 1 tablespoon ground turmeric
- 1 tablespoon ground coriander
- 1 teaspoon chili powder or red pepper flakes (optional, adjust for heat)
- Salt and pepper to taste
Liquids
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) diced tomatoes (drained)
- 2 cups vegetable broth
- 2 tablespoons olive oil or vegetable oil
Instructions
- Heat the Oil and Sauté Onion: In a large pot or Dutch oven over medium heat, warm the olive oil. Add the diced onion and cook for about 5 minutes until the onions become soft and translucent, creating a flavorful base for your curry.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger. Continue cooking for 1-2 minutes until they release their aromatic fragrance, making the dish fragrant and rich in flavor.
- Toast the Spices: Mix in the ground cumin, turmeric, coriander, and chili powder if using. Allow the spices to toast in the oil for 1-2 minutes while stirring, which enhances their aroma and depth.
- Add Sweet Potatoes, Tomatoes, and Broth: Incorporate the peeled and cubed sweet potatoes along with the drained diced tomatoes and vegetable broth. Stir well to combine all ingredients evenly in the pot.
- Simmer with Coconut Milk: Pour in the coconut milk, stir to blend, and bring the mixture to a simmer. Cover the pot and let it cook for 20-25 minutes, or until the sweet potatoes are tender and fully cooked through.
- Wilt the Spinach: Once the sweet potatoes are soft, add the chopped fresh spinach and stir until it wilts and integrates into the curry.
- Season and Add Lime Juice: Season the curry with salt and pepper to taste. Add a squeeze of fresh lime juice for brightness, and adjust seasonings as desired for perfect balance.
- Serve: Serve the curry hot, garnished with additional lime wedges or fresh herbs if desired for an extra touch of freshness.
Notes
- Adjust the chili powder according to your heat preference; omit for a milder curry.
- For added protein, consider adding chickpeas or tofu towards the end of cooking.
- This curry pairs well with steamed basmati rice or warm naan bread.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stove or microwave.
- For a thicker curry, reduce the vegetable broth by a half cup or simmer uncovered for the last 5 minutes.
