Name: Sweet Potato Curry
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 2 pounds sweet potatoes (peeled and cut into large bite-size chunks); 1½ tablespoons olive oil; 1 onion (chopped); 3 cloves garlic (grated); 1 teaspoon ginger (grated); 2 teaspoons curry powder; 2 teaspoons coriander; 1 teaspoon cumin; 1 teaspoon turmeric; ¼ teaspoon red pepper flakes; 2 cups vegetable broth; 1 can (14 ounces) coconut milk; 1 can (15 ounces) crushed tomatoes; 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas); 1 teaspoon salt; ⅛ teaspoon black pepper; 1 teaspoon garam masala (optional); 4 wedges lemon (or lime); 1 handful fresh cilantro; 1 to 2 cups basmati rice (or naan bread); 4 tablespoons plain or Greek yogurt

Description

A delicious and hearty sweet potato curry that is perfect for any meal.

Ingredients

Scale

2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
1½ tablespoons olive oil
1 onion (chopped)
3 cloves garlic (grated)
1 teaspoon ginger (grated)
2 teaspoons curry powder
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
¼ teaspoon red pepper flakes
2 cups vegetable broth
1 can (14 ounces) coconut milk
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
1 teaspoon salt
⅛ teaspoon black pepper
1 teaspoon garam masala (optional)
4 wedges lemon (or lime)
1 handful fresh cilantro
1 to 2 cups basmati rice (or naan bread)
4 tablespoons plain or Greek yogurt

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Instructions

MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in a Dutch oven and sauté 1 onion (chopped) for 4 minutes, add 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes and sauté for one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.
SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can (14 ounces) coconut milk, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) chickpeas with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.
SERVING SUGGESTIONS: Turn the heat off and stir in 1 teaspoon garam masala. Cool down for 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt.

Notes

This dish is vegan and can be enjoyed by everyone!
Feel free to adjust the spices based on your preference.
Serve with a side of naan or rice for a complete meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 8g
Sodium: 650mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 15g
Protein: 10g
Cholesterol: 0mg