Dry Curry Sweet Potatoes
Bold, vibrant, and packed with aromatic spices, Dry Curry Sweet Potatoes is a simple yet irresistible recipe that transforms humble sweet potatoes into a flavor-packed side dish or light meal. Roasted to perfection for caramelized edges, the sweet potato cubes are then tossed in a fragrant blend of cumin, coriander, turmeric, and cinnamon, creating a warm, earthy balance of sweet and savory. Fresh garlic, ginger, and a hint of cayenne add a kick, while a garnish of fresh cilantro and a squeeze of lime juice brighten every bite. Ready in just 40 minutes, this vegan and gluten-free dish is perfect for weeknight dinners or as a colorful addition to your holiday table. Pair it with rice, flatbread, or enjoy it on its own—this recipe is as versatile as it is flavorful! Keywords: sweet potato curry, roasted sweet potatoes, vegan curry recipe, healthy side dish recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large sweet potatoes
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 tablespoon fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro
- 1 lime
Instructions
Preheat your oven to 400°F (200°C).
Wash, peel, and cube the sweet potatoes into 1-inch pieces.
Place the sweet potato cubes on a large baking sheet, drizzle with 1 tablespoon of olive oil, and toss to coat evenly. Roast in the preheated oven for 20 minutes, flipping halfway, until tender and slightly caramelized.
While the sweet potatoes are roasting, finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes until softened and beginning to brown.
Stir in the minced garlic and grated ginger, cooking for 1 minute until aromatic.
Add the ground cumin, ground coriander, turmeric powder, ground cinnamon, and cayenne pepper. Toast the spices for 30 seconds while stirring to release their flavors.
Remove the roasted sweet potatoes from the oven and add them to the skillet with the spices. Sprinkle with salt and black pepper, then toss gently to coat the sweet potatoes in the spice mixture.
Cook for 3-4 minutes on low heat to allow the flavors to meld.
Finely chop the fresh cilantro and cut the lime into wedges.
Garnish the dish with cilantro and serve with lime wedges for a bright, zesty finish.
Nutrition Facts
Calories |
670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 99.6 g | 36% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 22.4 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 462 mg | 10% | |
*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.
