North South Sweet Potato Curry
Embark on a culinary journey with North South Sweet Potato Curry, a vibrant and comforting dish that harmoniously blends flavors from northern and southern cuisines. Featuring tender sweet potatoes simmered in a luscious sauce of creamy coconut milk, tangy crushed tomatoes, and aromatic spices like cumin, garam masala, and turmeric, this curry is a symphony of warmth and depth. Fresh spinach adds a burst of color and nutrients, while fragrant curry leaves and a hint of green chili (optional for heat lovers) elevate each bite. Ready in just 45 minutes, this hearty vegan recipe is perfect for anyone craving an easy yet exotic meal. Serve it with steamed rice, naan, or flatbread, and garnish with fresh cilantro and a squeeze of lime for a truly unforgettable dining experience.
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Recipe Information
Ingredients
- 2 large (peeled and cubed) sweet potatoes
- 1 medium (finely chopped) onion
- 3 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 400 ml (1 can) coconut milk
- 400 grams (or 1 can) crushed tomatoes
- 250 ml vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 6 pieces curry leaves
- 1 small (slit lengthwise, optional) green chili
- 100 grams (roughly chopped) fresh spinach
- 2 tablespoons cooking oil
- 1 teaspoon (or to taste) salt
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 1 small (cut into wedges for serving) lime
Instructions
Heat a large, deep pan over medium heat and add the cooking oil.
Once hot, sauté the chopped onions for 4-5 minutes until they are soft and translucent.
Add the minced garlic, grated ginger, and slit green chili (if using) to the pan, and sauté for 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, garam masala, and turmeric powder, then cook for 30 seconds to toast the spices.
Add the cubed sweet potatoes and mix well to coat them evenly with the spices.
Pour in the crushed tomatoes, coconut milk, and vegetable broth. Stir to combine.
Add the curry leaves, then bring the mixture to a simmer. Cover and let it cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
Stir in the chopped spinach and let it wilt in the hot curry for 2-3 minutes.
Season the curry with salt to taste and adjust the consistency by adding more broth if needed.
Turn off the heat and garnish with chopped fresh cilantro.
Serve hot with lime wedges on the side. Pair with steamed rice, naan, or flatbread for a complete meal.
Nutrition Facts
Calories |
24474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.5 g | 206% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10432 mg | 454% | |
| Total Carbohydrate | 5857.8 g | 2130% | |
| Dietary Fiber | 481.5 g | 1720% | |
| Total Sugars | 4413.4 g | ||
| Protein | 481.5 g | 963% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7142 mg | 549% | |
| Iron | 160.5 mg | 892% | |
| Potassium | 148612 mg | 3162% | |
*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.
