Curried Sweet Potatoes and Green Peas
Delight your taste buds with the vibrant flavors of Curried Sweet Potatoes and Green Peas, a comforting vegan curry brimming with warm spices and creamy coconut richness. This wholesome dish features tender, bite-sized cubes of sweet potatoes simmered with a blend of curry powder, cumin, and turmeric, creating a fragrant base that pairs perfectly with the natural sweetness of green peas. A splash of coconut milk and vegetable broth ensures a luscious, silky texture, while fresh ginger and garlic add layers of depth. Finished with a sprinkle of cilantro and a squeeze of zesty lime, this one-pot recipe is a weeknight favorite that’s easy to prepare in just 45 minutes. Serve it over steamed rice or alongside warm naan for a complete, satisfying meal that’s as nutritious as it is delicious. Perfect for those seeking a hearty, plant-based dinner packed with bold, aromatic flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized (about 1.5 lbs) sweet potatoes
- 1 cup (fresh or frozen) green peas
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 tablespoon (freshly grated) ginger
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 0.25 teaspoon (optional for heat) cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons (chopped for garnish) cilantro
- 1 small (cut into wedges for serving) lime
Instructions
Peel and dice the sweet potatoes into bite-sized cubes.
Heat the olive oil in a large pan or skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir the spices into the onion mixture and cook for 30 seconds to release their aroma.
Add the diced sweet potatoes to the pan and toss them to coat with the spices.
Pour in the vegetable broth and coconut milk. Stir well and bring to a gentle simmer.
Cover the pan and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender.
Stir in the green peas and cook for an additional 3-5 minutes until the peas are heated through.
Season the curry with salt and black pepper to taste.
Remove the pan from heat and garnish the curry with chopped cilantro.
Serve hot with steamed rice or warm naan. Squeeze fresh lime juice over individual servings for added brightness and flavor.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5114 mg | 222% | |
| Total Carbohydrate | 373.6 g | 136% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 108.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1645 mg | 35% | |
*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.
