Warm Up with a Bowl of Our Flavorful Sweet Potato Curry

Enjoy a delicious and healthy meal with our Sweet Potato Curry recipe! Made with fresh ingredients and warm spices, this vegan dish is perfect for any occasion.

Sweet Potato Curry

Sweet potato curry is a flavorful and nutritious vegetarian dish that features sweet potatoes cooked in a fragrant and spicy curry sauce. This dish is a great way to enjoy the natural sweetness and health benefits of sweet potatoes, while also adding a delicious and satisfying twist to traditional curry dishes.

To make sweet potato curry, diced onions, garlic, and ginger are sautéed in oil until they become fragrant and golden brown. A blend of aromatic spices such as cumin, coriander, turmeric, and garam masala are then added and cooked until fragrant.

Next, diced sweet potatoes are added to the mixture along with diced tomatoes, coconut milk, and vegetable broth. The mixture is then simmered until the sweet potatoes are tender and the sauce has thickened and developed a rich flavor.

Some recipes for sweet potato curry may also include other vegetables such as bell peppers, cauliflower, or spinach, to add even more nutrition and flavor to the dish. Sweet potato curry can be served with rice, naan bread, or chapati, and is often garnished with fresh cilantro or chopped green onions for added flavor and color.

Overall, sweet potato curry is a delicious and nutritious vegetarian dish that is easy to prepare and perfect for weeknight dinners or special occasions. It’s a great way to enjoy the natural sweetness and health benefits of sweet potatoes, while also exploring the rich and diverse flavors of curry dishes.

What flavors go well with sweet potatoes?

1. Cinnamon and nutmeg: The warm spices of cinnamon and nutmeg complement the sweetness of sweet potatoes and enhance their natural flavors.
2. Brown sugar and maple: Brown sugar and maple syrup add even more sweetness to sweet potatoes and give them a caramelized flavor.
3. Garlic and herbs: Savory herbs like rosemary, thyme, and sage, along with garlic, add depth and complexity to the flavor of sweet potatoes.
4. Butter and salt: A classic combination of butter and salt can bring out the natural sweetness of sweet potatoes and add a rich and creamy texture.
5. Coconut and lime: The tropical flavors of coconut and lime complement the sweetness of sweet potatoes and add a refreshing and tangy twist.
6. Pecans and marshmallows: For a dessert-like flavor, pecans and marshmallows can be used to top baked sweet potatoes, creating a sweet and crunchy texture.

Do I have to boil sweet potatoes before baking?

It’s not necessary to boil sweet potatoes before baking them, but it can be a helpful step to ensure that they cook evenly and are tender throughout.

Boiling sweet potatoes before baking can also help to reduce the overall baking time, which can be helpful if you’re short on time. Here’s how you can do it:

1. Wash and peel the sweet potatoes.
2. Cut the sweet potatoes into large chunks.
3. Place the sweet potato chunks in a pot and cover them with water.
4. Bring the water to a boil and then reduce the heat to a simmer.
5. Cook the sweet potatoes for 10-15 minutes or until they’re tender when pierced with a fork.
6. Drain the sweet potatoes and let them cool for a few minutes.
7. Preheat the oven to 375°F (190°C).
8. Place the sweet potato chunks on a baking sheet and drizzle them with oil and any desired seasonings.
9. Bake the sweet potatoes for 25-30 minutes or until they’re golden brown and crispy on the outside.

While boiling sweet potatoes before baking isn’t strictly necessary, it can be a helpful step to ensure that they’re cooked evenly and are tender throughout.

Best Sweet Potato Curry Recipe

Servings: 4 Preparation: 10 minutes Cooking time: 50 minutes Calories: 250 Fat: 7g

Ingredients

For the curry:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 medium sweet potatoes, peeled and chopped into small pieces
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 can coconut milk
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste

For the rice:

• 1 cup basmati rice
• 2 cups water
• Salt to taste

Instructions

1. Rinse the rice in cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water has been absorbed, about 18-20 minutes.
2. While the rice is cooking, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another 1-2 minutes, until fragrant.
4. Add the sweet potatoes, chickpeas, diced tomatoes, coconut milk, curry powder, turmeric, cayenne pepper (if using), and salt and pepper to taste. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender and the sauce has thickened.
6. Serve the curry over the cooked rice.

Nutrition:

• Calories: 250
• Total Fat: 7 grams
• Saturated Fat: 4 grams
• Cholesterol: 0 milligrams
• Sodium: 550 milligrams
• Total Carbohydrates: 40 grams
• Dietary Fiber: 7 grams
• Sugars: 8 grams
• Protein: 6 grams

More delicious Recipes:

• Potato Curry Recipe
• Fondant Potato
• Asian Salmon Recipe

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Rating: 4.6/5

( 41 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 250 calories 7 fat

Ingredients

• For the curry:
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 medium sweet potatoes, peeled and chopped into small pieces
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 can coconut milk
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• For the rice:
• 1 cup basmati rice
• 2 cups water
• Salt to taste

Instructions

1. Rinse the rice in cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and the water has been absorbed, about 18-20 minutes.
2. While the rice is cooking, heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and cook for another 1-2 minutes, until fragrant.
4. Add the sweet potatoes, chickpeas, diced tomatoes, coconut milk, curry powder, turmeric, cayenne pepper (if using), and salt and pepper to taste. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the sweet potatoes are tender and the sauce has thickened.
6. Serve the curry over the cooked rice.