Description
A comforting and nourishing coconut milk curry featuring sweet potatoes and a variety of vegetables.
Ingredients
Scale
- 2 cups sweet potatoes, peeled and cubed
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 cup green peas
- 1 bell pepper, chopped
- 1 cup carrots, chopped
- 1 zucchini, chopped
- 2 cups spinach
- 1 can (15 oz) chickpeas, drained
- 1 block (14 oz) tofu, cubed
- 2 cups cooked chicken or beef (optional)
- 1/4 cup fresh cilantro, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons oil
- 3 cups vegetable broth or water
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red chili flakes or hot sauce (optional)
Instructions
- Prepare the Ingredients: Start by peeling and cubing the sweet potatoes into bite-sized pieces. Chop your choice of vegetables and set them aside.
- Sauté the Aromatics: In a large saucepan or pot, heat a tablespoon of oil over medium heat. Add chopped onions, minced garlic, and grated ginger. Sauté for about 3-4 minutes until the onions become translucent and fragrant.
- Add the Spices: Stir in the curry powder, turmeric, and cumin (if using). Cook for an additional minute to toast the spices, releasing their essential oils and enhancing the flavor.
- Incorporate the Sweet Potatoes: Add the cubed sweet potatoes to the pot and mix well to coat them with the spices.
- Add Coconut Milk and Simmer: Pour in the coconut milk and add vegetable broth or water until the sweet potatoes are just covered. Bring to a gentle boil, then reduce the heat, cover, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Add Vegetables: Once the sweet potatoes are cooked through, add your choice of vegetables and cook for an additional 5-7 minutes until they are tender but still vibrant and crisp.
- Season and Serve: Taste the curry and adjust the seasoning with salt and pepper. If you like a bit of heat, feel free to add some red chili flakes or a dash of hot sauce. Serve the curry hot, garnished with fresh cilantro.
Notes
- This curry is versatile; feel free to add or substitute your favorite vegetables.
- For a vegan version, omit the chicken or beef and stick with chickpeas and tofu for protein.
- Adjust spice levels based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg