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Sweet Potato Curry Food Recipe

A creamy vegan curry made with sweet potatoes, vegetables, and coconut milk simmered with warm spices.

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • Sweet potatoes diced — 3 cups
  • Coconut milk — 2 cups
  • Vegetable broth — 1 cup
  • Onion chopped — 1 cup
  • Garlic minced — 3 cloves
  • Olive oil — 1 tbsp
  • Curry powder — 2 tbsp
  • Ground cumin — 1 tsp
  • Chickpeas — 1 cup
  • Spinach — 2 cups
  • Salt — ½ tsp
  • Lemon juice — 1 tbsp
  • Cooked rice — 2 cups

Method
 

  1. Heat olive oil in large pot over medium heat.
  2. Add onion and garlic; cook 4 minutes.
  3. Stir in curry powder and cumin.
  4. Add diced sweet potatoes, coconut milk, and vegetable broth.
  5. Bring mixture to gentle boil.
  6. Reduce heat and simmer 20 minutes until potatoes soften.
  7. Add chickpeas and spinach.
  8. Cook 3 minutes until spinach wilts.
  9. Stir in salt and lemon juice.
  10. Serve curry over cooked rice.

Notes

Nutritional values (per serving)

Calories: 360
Total Fat: 12g
Saturated Fat: 7g
Carbohydrates: 48g
Fiber: 8g
Protein: 9g

Vitamins and minerals (per serving)

Vitamin A: 120%
Iron: 15%
Magnesium: 14%
Potassium: 18%
Vitamin C: 25%

Additional notes / tips

  • Add fresh ginger for deeper flavor.
  • Use lime juice instead of lemon.
  • Serve with warm flatbread.
  • Add chili flakes for spice.
  • Let curry rest before serving.