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Sweet Potato Coconut Curry Recipe

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Sweet Potato Curry (Stovetop & Instant Pot) Elavegan
Sweet Potato Curry (Stovetop & Instant Pot) Elavegan from elavegan.com

Description

This sweet potato coconut curry recipe is a delicious and healthy vegan curry that is perfect for a cozy night in. It is made with creamy coconut milk, flavorful spices, and hearty sweet potatoes, making it a filling and satisfying meal. The combination of sweet and savory flavors in this curry is sure to please your taste buds and leave you feeling satisfied.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

The ingredients you will need for this recipe are as follows:
  • 1 large sweet potato, peeled and cubed
  • 1 can of coconut milk
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of curry powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of paprika
  • 1/4 teaspoon of cayenne pepper
  • 1/4 teaspoon of salt
  • 2 tablespoons of vegetable oil
  • 1 tablespoon of cornstarch
  • 1/4 cup of water
  • Fresh cilantro, chopped (optional)

Equipment

  • A large pot or Dutch oven
  • A cutting board and knife
  • A wooden spoon or spatula
  • A measuring spoon and cup

Method

1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. 2. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened. 3. Add the curry powder, ground cumin, ground coriander, paprika, cayenne pepper, and salt to the pot and stir to combine. 4. Add the cubed sweet potato to the pot and stir to coat with the spice mixture. 5. Pour in the can of coconut milk and stir to combine. 6. Reduce the heat to medium-low and cover the pot with a lid. 7. Let the curry simmer for 20-25 minutes, stirring occasionally, until the sweet potato is tender. 8. In a small bowl, whisk together the cornstarch and water until smooth. 9. Add the cornstarch mixture to the pot and stir to combine. 10. Let the curry simmer for an additional 5 minutes until the sauce has thickened. 11. Serve the curry hot, garnished with fresh cilantro if desired.

Notes

This sweet potato coconut curry recipe is very versatile and can be customized to your liking. You can add other vegetables such as bell peppers, carrots, or spinach to the curry to make it even more nutritious. You can also adjust the amount of spices used in the recipe to suit your taste preferences.

Nutrition Info

This sweet potato coconut curry recipe serves 4 people and contains approximately:
  • Calories: 290
  • Total Fat: 23g
  • Saturated Fat: 17g
  • Cholesterol: 0mg
  • Sodium: 184mg
  • Total Carbohydrate: 20g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 3g

Recipe Tips

  • If you want to make this curry even creamier, you can add a dollop of coconut cream to the top of each serving.
  • If you don't have cornstarch, you can use all-purpose flour as a thickener instead.
  • If you want to make this curry spicier, you can increase the amount of cayenne pepper or add some red pepper flakes.
  • This curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • This curry can be served over rice or with naan bread for a more filling meal.

Enjoy your sweet potato coconut curry!


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