Description

This Sweet Potato Curry is a flavorful and vibrant dish featuring tender sweet potatoes simmered in a creamy coconut milk base, infused with aromatic spices like cumin, turmeric, and coriander. Enhanced with fresh spinach and a zesty lime finish, this comforting curry is perfect for a wholesome vegetarian meal ready in just 40 minutes.

Ingredients

Vegetables and fresh ingredients

2 medium sweet potatoes (peeled and cubed)
1 large onion (diced)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
3 cups fresh spinach (roughly chopped)
Juice of 1 lime

Canned and liquids

1 can (14 oz) coconut milk
1 can (14.5 oz) diced tomatoes (drained)
2 cups vegetable broth

Spices and oils

1 tablespoon ground cumin
1 tablespoon ground turmeric
1 tablespoon ground coriander
1 teaspoon chili powder or red pepper flakes (optional, adjust for heat)
2 tablespoons olive oil or vegetable oil
Salt and pepper to taste

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Instructions

Heat the oil and soften onion: Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes.
Add garlic and ginger: Add the minced garlic and grated ginger to the pot, cooking for 1-2 minutes until fragrant but not browned to build the curry’s aromatic base.
Toast spices: Stir in the ground cumin, turmeric, coriander, and optional chili powder. Let the spices toast in the hot oil for 1-2 minutes to release their flavors.
Add sweet potatoes, tomatoes, and broth: Add the cubed sweet potatoes, drained diced tomatoes, and vegetable broth to the pot. Stir everything together to combine.
Simmer with coconut milk: Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer, then cover the pot and cook for 20-25 minutes, or until the sweet potatoes are tender.
Wilt the spinach: Once the sweet potatoes are cooked, stir in the chopped spinach and let it wilt into the curry, which should take 2-3 minutes.
Season and add lime: Season the curry with salt and pepper to taste. Add a squeeze of fresh lime juice and adjust seasoning as needed.
Serve: Serve the curry hot, garnished with extra lime wedges or fresh herbs if desired, alongside rice or naan for a complete meal.

Notes

Adjust chili powder to your preferred heat level or omit if you prefer a milder curry.
For added protein, consider stirring in cooked chickpeas or lentils when adding the broth.
This curry thickens further upon standing; add extra vegetable broth if you prefer a soupier consistency.
Leftovers can be refrigerated for up to 4 days and taste great reheated.
Serve with basmati rice or warm naan for a hearty meal.