Sweet Potato Curry Recipe

I love whipping up this sweet potato curry because it’s like a flavor-packed hug in a bowl. The mix of coconut milk, tomatoes, and warming spices creates a vibe that’s both comforting and adventurous. Every spoonful feels like a mini celebration of healthy, hearty, and hassle-free eating.

I’m excited to share my Sweet Potato Curry recipe that is both nutritious and easy to prepare in one pot. I start by heating 2 tbsp coconut oil and then add a diced large yellow onion, 3 cloves of minced garlic and 1 tbsp fresh grated ginger.

These staples give a great base loaded with vitamins. I then toss in a chopped red bell pepper and a large sweet potato that’s been peeled and cubed, ensuring you get loads of fiber and vitamin A.

Next, I mix in a can of diced tomatoes with their juices, a can of coconut milk and a can of chickpeas for protein. I season with 2 tsp curry powder, 1 tsp cumin, 1/2 tsp turmeric powder and a bit of cayenne pepper if you like extra heat.

I finish with a squeeze of lime juice and a couple handfuls of fresh spinach. This dish is naturally vegan and a total family favorite even among the pickiest eaters.

Why I Like this Recipe

I’ve always been into recipes that are simple yet full of flavor. This Sweet Potato Curry is one of those dishes I really love to make because it’s super easy to prepare in just one pot. It doesn’t take forever to put together and then you’re left with minimal clean-up, which is a huge plus when you’re in a hurry after a long day. Plus, the mix of sweet potatoes, chickpeas, and spices creates this warm, cozy vibe that makes me feel all at home.

Here are a few reasons why I like this recipe:

1. I love that its a one pot meal so it saves me tons of time on cleaning up afterward.
2. I feel really good making it because it’s packed with healthy veggies and is naturally vegan.
3. The sweet and spicy flavors mix together just right, creating a taste thats both comforting and exciting.
4. I like how the creamy coconut milk and tender sweet potatoes bring a rich texture without being too heavy.

Ingredients

• Sweet Potato: Rich in fibre and vitamins; adds natural sweetness and a hearty texture to curry.
• Coconut Milk: Creamy and smooth, providing fats and a mild, tropical flavor that blends well.
• Chickpeas: A great source of protein and fibre, making the curry filling and nutritious.
• Garlic: Gives a punch of flavor and health benefits, even though it’s a bit harsh sometimes.
• Lime Juice: Provides tangy acidity that cuts through the creaminess and brightens the dish.
• Onion: Full of antioxidants, adding savory notes and a quick crunch for extra depth.

Ingredient Quantities

• 2 tbsp coconut oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, chopped
• 1 large sweet potato, peeled and cut into cubes
• 1 can (14 oz) diced tomatoes with their juices
• 1 can (14 oz) coconut milk
• 1 can (14 oz) chickpeas, drained and rinsed
• 2 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper (if you like it spicy)
• Salt and pepper to taste
• A couple handfuls of fresh spinach (optional)
• Juice of 1 lime
• Chopped fresh cilantro for garnish (optional)

How to Make this

1. Heat 2 tbsp coconut oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Cook for about 3-4 minutes untill the onion gets soft and a little translucent.

2. Throw in the chopped red bell pepper and cook for another 2 minutes, stirring occasionally.

3. Add the cubed sweet potato, the can of diced tomatoes with their juices, coconut milk, and the chickpeas. Mix all the ingredients together.

4. Sprinkle in the curry powder, ground cumin, turmeric, and cayenne pepper. Season with salt and pepper. Stir well so that the spices evenly coat all the veggies.

5. Cover the pot and reduce the heat to medium-low. Let it simmer for about 20 minutes until the sweet potatoes become tender.

6. If you’re using fresh spinach, add a couple of handfuls now. Stir it in and let it wilt for about 2 minutes.

7. Squeeze the juice of one lime over the curry and stir to combine.

8. Give the curry a taste and adjust the salt or pepper as needed.

9. Turn off the heat, cover it again, and let the dish sit for a few minutes to allow the flavors to meld.

10. Spoon the curry into bowls and garnish with chopped fresh cilantro if you’d like. Enjoy your sweet potato curry!

Equipment Needed

1. A large heavy-bottomed pot with a lid
2. Measuring spoons
3. A sharp chef’s knife
4. A sturdy cutting board
5. A garlic press or small knife for mincing garlic
6. A grater for the fresh ginger
7. A can opener for the tomatoes and chickpeas
8. A citrus juicer or fork to squeeze the lime juice
9. A wooden or heat-resistant spoon for stirring
10. Serving bowls for dishing out the curry

FAQ

Sweet Potato Curry Recipe Substitutions and Variations

• Instead of coconut oil, you can use olive oil or melted butter. They work just fine in the curry.
• If you can’t find fresh ginger, try using ground ginger instead. Use a little less because it packs more flavor.
• If red bell pepper is hard to come by, yellow or green bell peppers can be a good switch up for that sweet crunch.
• You can swap chickpeas with kidney beans or black beans if you want a bit of variety in texture and taste.

Pro Tips

1. Try to warm your spices like the curry powder, cumin and turmeric in the oil for a minute or so before adding the rest of the ingredients so they can release their full flavors. It helps create a richer taste overall.

2. Make sure you chop your veggies into similar sizes so they cook evenly. If some pieces are too big, some parts might remain crunchy while others get too mushy.

3. After you turn off the heat, let the curry sit for a few more minutes. This resting time really brings out the flavors and makes every bite more tasty.

4. If the curry gets too thick for your liking, add a small splash of water or vegetable broth; it helps reach that perfect consistency without diluting the spices too much.