Sweet Potato Curry

This Sweet Potato Curry is a delightful one-pot meal that combines vibrant flavors with simplicity, making it perfect for any occasion. Whether you’re preparing a quick weeknight dinner or meal prepping for the week, this curry stands out with its creamy texture and wholesome ingredients. Plus, it’s naturally vegan, so everyone can enjoy it without worrying about dietary restrictions.

Why You’ll Love This Recipe

  • Quick and Easy: This Sweet Potato Curry takes just 30 minutes to prepare from start to finish, making it ideal for busy days.
  • Flavor-Packed: With ingredients like garlic, red curry paste, and creamy coconut milk, every bite is bursting with flavor.
  • Versatile Dish: Serve it over rice or enjoy it on its own; this dish adapts beautifully to your preferences.
  • Nutritious Ingredients: Packed with sweet potatoes, chickpeas, and spinach, it’s a healthy choice that satisfies.
  • Family Friendly: The whole family will love this comforting meal, making it great for gatherings or family dinners.

Tools and Preparation

To make this Sweet Potato Curry efficiently, having the right tools can help streamline your cooking process.

Essential Tools and Equipment

  • Cast iron casserole or large pot
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Importance of Each Tool

  • Cast iron casserole or large pot: Ideal for even heating and retaining warmth, perfect for cooking curries.
  • Knife: A sharp knife ensures quick and safe chopping of vegetables.
  • Cutting board: Provides a stable surface for easy food preparation.
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Ingredients

For the Curry Base

  • 2 medium sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 1 cup bell pepper
  • 1 15 oz can chickpeas, drained
  • 1 14 oz can full fat coconut milk
  • 1/2 cup onions, chopped

Seasoning

  • 4 Tbs Red Curry Paste
  • Salt, to taste
  • Pepper, to taste

For the Greens

  • 1 large handful spinach, chopped

How to Make Sweet Potato Curry

Step 1: Sauté Aromatics

  1. Heat a bit of oil or vegetable broth in your cast iron casserole over medium heat.
  2. Add the minced garlic, chopped onions, and bell pepper.
  3. Sauté everything for about 3 minutes until softened.

Step 2: Cook Sweet Potatoes

  1. Add the cubed sweet potatoes to the pot along with the full-fat coconut milk and red curry paste.
  2. Stir well to combine all ingredients and let cook for approximately 10 minutes until the sweet potatoes soften.

Step 3: Add Chickpeas and Spinach

  1. After 10 minutes of cooking, add in the drained chickpeas.
  2. Season with salt and pepper according to your taste preferences.
  3. Cook for an additional 6 minutes before stirring in the chopped spinach until wilted.

Step 4: Serve

  1. Ladle your delicious Sweet Potato Curry into bowls or serve over rice on plates. Enjoy!

How to Serve Sweet Potato Curry

This Sweet Potato Curry is versatile and can be served in various delightful ways. Whether you want a hearty meal or a light dish, these serving suggestions will enhance your dining experience.

With Rice

  • Pair with steamed jasmine rice for a fragrant complement.
  • Brown rice adds a nutty flavor and extra fiber.

In a Wrap

  • Spoon the curry into whole wheat or gluten-free wraps for a portable meal.
  • Add fresh greens like lettuce or arugula for crunch.

Over Quinoa

  • Serve the curry over cooked quinoa for added protein.
  • Quinoa’s texture pairs well with the creamy coconut milk.

With Naan Bread

  • Use warm naan bread to scoop up the curry.
  • This traditional pairing enhances the meal’s richness.

As a Soup

  • Thin the curry with vegetable broth for a comforting soup.
  • Garnish with cilantro or green onions for freshness.

How to Perfect Sweet Potato Curry

Creating the perfect Sweet Potato Curry is all about balancing flavors and textures. Here are some tips to help you master this dish.

  • Use fresh spices: Fresh spices can significantly enhance the flavor profile of your curry. Consider grinding your spices just before cooking for maximum potency.

  • Adjust creaminess: If you prefer a thicker curry, cook it longer to reduce the liquid. For a lighter version, add more vegetable broth.

  • Balance seasoning: Taste as you go! Adjust salt and pepper to suit your palate, and consider adding lime juice for brightness.

  • Experiment with vegetables: Feel free to add other vegetables like carrots or peas to boost nutrition and color.

Best Side Dishes for Sweet Potato Curry

To round out your meal, consider these side dishes that pair wonderfully with Sweet Potato Curry. They add variety and complement the flavors of the curry perfectly.

  1. Cucumber Salad: A refreshing cucumber salad with lemon juice and herbs provides a crisp contrast to the rich curry.

  2. Roasted Cauliflower: Seasoned roasted cauliflower adds texture and complements the spices in the curry beautifully.

  3. Chickpea Salad: A simple chickpea salad with diced tomatoes and onions enhances protein content while being light and refreshing.

  4. Garlic Naan: Soft garlic naan is perfect for sopping up every drop of delicious curry sauce; serve warm for best results.

  5. Steamed Broccoli: Lightly steamed broccoli retains its crunch and provides an additional healthy veggie option on your plate.

  6. Grilled Eggplant: Grilled eggplant drizzled with olive oil offers a smoky flavor that pairs well with sweet potatoes in your curry.

  7. Sautéed Spinach: Quick sautéed spinach seasoned with garlic is an easy side that adds both nutritional value and vibrant color to your meal.

  8. Coconut Rice: Fluffy coconut rice brings an extra layer of sweetness, enhancing the overall taste experience of your sweet potato curry.

Common Mistakes to Avoid

Creating a delicious Sweet Potato Curry can be easy, but there are some common pitfalls to watch out for.

  • Ignoring ingredient freshness: Using old or stale ingredients can ruin the flavor. Always check your spices and produce to ensure they are fresh.
  • Overcooking sweet potatoes: If you cook sweet potatoes too long, they can become mushy. Aim for tender but firm cubes to maintain texture.
  • Skipping seasoning adjustments: Every palate is different. Taste your curry as it cooks and adjust spices or salt according to your preference.
  • Not letting flavors meld: Rushing through cooking can prevent the flavors from developing. Allow the curry to simmer longer if time permits for richer taste.
  • Neglecting garnish options: Serve your Sweet Potato Curry with fresh herbs or lime for added brightness. Don’t miss this simple enhancement that elevates the dish.
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Storage & Reheating Instructions

Refrigerator Storage

  • Store in an airtight container.
  • Keep in the fridge for up to 4 days.

Freezing Sweet Potato Curry

  • Use freezer-safe containers or bags.
  • Can be frozen for up to 3 months.

Reheating Sweet Potato Curry

  • Oven: Preheat to 350°F (175°C). Place curry in an oven-safe dish, cover, and heat for about 20-25 minutes.
  • Microwave: Transfer to a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway through.
  • Stovetop: Heat over medium-low heat in a saucepan, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Sweet Potato Curry.

Can I use other vegetables in my Sweet Potato Curry?

Absolutely! You can add vegetables like carrots, zucchini, or peas based on your preferences. Just ensure they have similar cooking times as sweet potatoes.

Is this Sweet Potato Curry gluten-free?

Yes, this recipe is naturally gluten-free as it does not contain any wheat products. Always check labels if you’re using packaged ingredients.

How spicy is this Sweet Potato Curry?

The level of spiciness will depend on the red curry paste you use. For a milder flavor, start with less paste and adjust according to your taste.

Can I make this dish ahead of time?

Definitely! This Sweet Potato Curry tastes even better when made ahead of time, allowing the flavors to meld together overnight.

What can I serve with Sweet Potato Curry?

Serve it over rice, quinoa, or alongside naan bread. Fresh herbs like cilantro also make a great garnish!

Final Thoughts

This Sweet Potato Curry is not only quick and easy but also incredibly versatile. You can customize it by adding different vegetables or adjusting the spice levels to suit your taste. We encourage you to give it a try—your family will thank you for this delightful meal!

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Sweet Potato Curry

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Indulge in a bowl of flavorful Sweet Potato Curry, a delightful one-pot meal that balances vibrant tastes with wholesome ingredients. This creamy vegan curry features tender sweet potatoes, hearty chickpeas, and fresh spinach, all enveloped in rich coconut milk and aromatic red curry paste. Perfect for busy weeknights or meal prep, this dish is not only easy to make but also family-friendly, making it a comforting choice for gatherings. Serve it over rice or enjoy it on its own—your taste buds will thank you!

  • Author: Emery
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves approximately 4 people 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: Vegan

Ingredients

Scale
  • 2 medium sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 1 cup bell pepper, chopped
  • 1 15 oz can chickpeas, drained
  • 1 14 oz can full fat coconut milk
  • 1/2 cup onions, chopped
  • 4 tablespoons red curry paste
  • Salt and pepper to taste
  • 1 large handful spinach, chopped

Instructions

  1. In a cast iron casserole or large pot, heat oil or vegetable broth over medium heat. Add minced garlic, chopped onions, and bell pepper; sauté for about 3 minutes until softened.
  2. Stir in the cubed sweet potatoes along with full-fat coconut milk and red curry paste. Mix well and cook for about 10 minutes until sweet potatoes are tender.
  3. Add the drained chickpeas and season with salt and pepper. Cook for an additional 6 minutes before folding in the chopped spinach until just wilted.
  4. Ladle the Sweet Potato Curry into bowls or serve over rice.

Nutrition

  • Serving Size: Approximately 1.5 cups (375g)
  • Calories: 460
  • Sugar: 9g
  • Sodium: 400mg
  • Fat: 22g
  • Saturated Fat: 15g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 12g
  • Protein: 9g
  • Cholesterol: 0mg

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