At a Glance:
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
Get the Recipe:
Sweet Potato Curry
This sweet potato curry is a hearty and flavorful one pot meal! This curry is loaded with bold flavors and wholesome ingredients. It is great for family dinners, meal prep and leftovers.
First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.
Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.
Cook for 2 minutes.
Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.
Turn heat off. Add in chopped spinach. Stir until wilted.
Finally, ladle curry into bowls.
Finely dice onions. Replace with shallots if desired.
Dice sweet potatoes into no larger than 1 inch cubes.
Canned coconut milk is the best option for this recipe. It is much thicker and more creamy than other milks.
Continue cooking until sweet potatoes are fork tender.
Please taste as you cook. Then, adjust spices and seasonings as desired.
Store leftovers in the fridge for up to 4 days.
Freeze up to 1 month.
Calories: 328 kcal , Carbohydrates: 24 g , Protein: 4 g , Fat: 26 g , Saturated Fat: 20 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 4 g , Sodium: 307 mg , Potassium: 667 mg , Fiber: 6 g , Sugar: 7 g , Vitamin A: 11699 IU , Vitamin C: 12 mg , Calcium: 76 mg , Iron: 3 mg
Course: Main Course
Cuisine: Indian