Curried Sweet Potatoes
Transform your weeknight dinner routine with this wholesome and flavorful Curried Sweet Potatoes recipe! Tender chunks of sweet potato are simmered to perfection in a luscious, spiced coconut milk sauce infused with aromatic garlic, ginger, and warming curry powder. This one-pot dish strikes the perfect balance of savory and slightly sweet, with just a hint of heat from optional cayenne pepper. Quick to prepare and ready in under 45 minutes, it's an excellent option for busy evenings. Serve it as a hearty vegan main or pair it with fluffy rice or warm naan for a comforting meal that's as nutritious as it is satisfying. Don't forget a sprinkle of fresh cilantro for a vibrant pop of flavor! Perfect for those seeking a gluten-free, dairy-free, and plant-based delight.
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons coconut oil (or vegetable oil)
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 teaspoon, grated fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1 can (13.5 oz) coconut milk (full-fat or light)
- 1 cup vegetable broth (or water)
- 1 tablespoon lime juice
- 2 tablespoons, chopped (for garnish) fresh cilantro
Instructions
Peel and dice the sweet potatoes into bite-sized chunks.
Heat the coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for an additional 1 minute until fragrant.
Add the curry powder, ground cumin, paprika, cayenne pepper (if using), and salt. Stir constantly for 1-2 minutes to toast the spices.
Mix in the sweet potato chunks and toss to coat them evenly in the spice mixture.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a gentle boil, then lower the heat to simmer. Cover the pot with a lid and cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the sauce has thickened slightly.
Stir in the lime juice and adjust seasoning with additional salt if necessary.
Serve the curried sweet potatoes warm, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 8.6 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 365 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
