Curried Sweet Potatoes in Coconut Milk
Creamy, aromatic, and packed with vibrant flavors, this Curried Sweet Potatoes in Coconut Milk recipe is a comforting vegetarian dish that’s as nourishing as it is delicious. Tender cubes of sweet potatoes are simmered in a luxurious blend of coconut milk, warm curry spices, and a hint of ginger, creating a perfectly spiced and velvety sauce. Optional additions like wilted spinach or kale add a pop of color and extra nutrients, while fresh cilantro and lime wedges lend a refreshing finish. Ready in just 45 minutes, this one-pot recipe is a fantastic choice for weeknight dinners or meal prep. Serve over fluffy rice or with warm naan to soak up every drop of the flavorful sauce. Perfect for lovers of plant-based meals with a global twist, this dish is vegan, gluten-free, and endlessly satisfying.
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Recipe Information
Ingredients
- 4 medium-sized Sweet potatoes
- 1 can (400 ml) Coconut milk
- 2 tablespoons Curry powder
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground cumin
- 3 cloves Garlic cloves
- 1 tablespoon (grated) Fresh ginger
- 1 medium-sized Onion
- 2 tablespoons Vegetable oil
- 1 cup Vegetable broth
- 2 cups Spinach or kale (optional)
- 1 teaspoon (or to taste) Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons (chopped) Fresh cilantro (optional, for garnish)
- 4 wedges Lime wedges (optional, for serving)
Instructions
Peel and chop the sweet potatoes into 1-inch cubes and set aside.
Mince the garlic, grate the ginger, and finely chop the onion.
In a large pot or skillet, heat the vegetable oil over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the curry powder, turmeric, and cumin to the pot, stirring to coat the onions and release the spices' aroma (about 1 minute).
Pour in the vegetable broth and coconut milk, stirring to combine.
Add the cubed sweet potatoes to the pot and bring the mixture to a gentle simmer.
Cover the pot and cook for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork.
If using spinach or kale, stir it into the pot during the last 2-3 minutes of cooking until wilted.
Season the dish with salt and black pepper to taste.
Serve warm, garnished with fresh cilantro and optional lime wedges on the side.
Nutrition Facts
Calories |
1097 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7460 mg | 324% | |
| Total Carbohydrate | 204.8 g | 74% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 66.0 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 476 mg | 37% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 2045 mg | 44% | |
*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.
