Madras Sweet Potatoes
Embark on a journey of bold flavors with Madras Sweet Potatoes, a vibrant, curry-infused dish that’s as comforting as it is exotic. Featuring tender cubes of sweet potatoes simmered in a luscious blend of creamy coconut milk and aromatic spices like Madras curry powder, cumin, and turmeric, this recipe strikes the perfect balance of sweetness and spice. Fresh ginger and garlic add depth, while a splash of lime juice brightens every bite. Ready in just 45 minutes, this versatile dish can be savored as a hearty side or served over rice or quinoa for a satisfying main course. Don’t forget the optional cilantro garnish for a burst of freshness! Rich in flavor, yet simple to prepare, Madras Sweet Potatoes are a must-try for fans of global cuisine and wholesome, plant-based recipes.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium, finely diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 2 teaspoons Madras curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 1 cup coconut milk
- 0.5 cup vegetable broth
- 1 tablespoon lime juice
- 2 tablespoons, chopped (optional, for garnish) cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Peel the sweet potatoes and cut them into 1-inch cubes. Set aside.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Sprinkle the Madras curry powder, ground cumin, and ground turmeric over the onions and stir for 1 minute to toast the spices.
Add the cubed sweet potatoes to the skillet, stirring well to coat them in the spice mixture.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring the mixture to a gentle simmer, then cover the skillet with a lid and cook for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender.
Uncover the skillet and stir in the lime juice. Season with salt and black pepper to taste.
If desired, garnish with chopped cilantro before serving.
Serve warm as a side dish or over steamed rice or quinoa for a complete meal.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 11.9 g | ||
| Protein | 3.2 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 213 mg | 5% | |
*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.
