Curried Sweet Potatoes with Green Peas
Dive into the comforting warmth of Curried Sweet Potatoes with Green Peas—a vibrant, plant-based dish that’s as wholesome as it is flavorful. This recipe marries the natural sweetness of tender sweet potatoes with the earthy richness of coconut milk, infused with a medley of fragrant spices like curry powder, cumin, and turmeric. A pop of green peas adds both color and texture, while ginger and garlic provide a subtle, aromatic kick. Ready in just 45 minutes, this one-pot wonder is perfect for busy weeknights and pairs beautifully with fluffy steamed rice or soft naan. Whether you're seeking a hearty vegan dinner or a vibrant side dish, this curry is a nourishing crowd-pleaser that won’t disappoint.
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Recipe Information
Ingredients
- 3 medium (about 600g total) sweet potatoes
- 1 cup frozen green peas
- 1 medium (finely chopped) onion
- 3 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.25 teaspoon (optional) cayenne pepper
- 2 tablespoons olive oil
- 1 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 0.25 cup (chopped, optional for garnish) fresh cilantro
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
Heat olive oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Stir in the garlic and grated ginger and cook for another minute until fragrant.
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir well to toast the spices for about 30 seconds.
Pour in the vegetable broth and coconut milk, stirring to combine.
Add the cubed sweet potatoes to the pot. Season with salt and black pepper.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
Stir in the green peas and allow them to heat through for 2-3 minutes.
Adjust seasoning as needed and remove from heat.
Serve hot, garnished with fresh cilantro if desired. Pair with steamed rice or naan for a complete meal.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5356 mg | 233% | |
| Total Carbohydrate | 458.8 g | 167% | |
| Dietary Fiber | 68.5 g | 245% | |
| Total Sugars | 128.6 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 713 mg | 55% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 1565 mg | 33% | |
*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.
