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Sweet Potato Curry

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This creamy sweet potato curry is a vibrant, hearty dish packed with tender chunks of sweet potato, red bell peppers, spinach, and warm spices all simmered in a rich coconut milk base. It’s vegan, gluten-free, and perfect for a quick, comforting meal.

Ingredients

Units Scale
  • 1 tablespoon coconut oil or olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons red curry paste
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, chopped
  • 1 can (15 oz) coconut milk
  • 1/2 cup vegetable broth
  • 1 teaspoon ground turmeric
  • Salt and pepper to taste
  • 2 cups fresh spinach
  • 1 tablespoon lime juice (optional)
  • Cooked rice or naan, for serving

Instructions

  1. In a large pan, heat the oil over medium heat. Sauté the onion for 3-4 minutes until translucent.
  2. Add garlic and ginger, and cook for another minute. Stir in red curry paste and turmeric.
  3. Add sweet potatoes and red bell pepper. Pour in the coconut milk and vegetable broth. Stir well and bring to a simmer.
  4. Cover and cook for 15-20 minutes, until sweet potatoes are fork-tender.
  5. Stir in the spinach and let it wilt, about 2 minutes. Add lime juice, salt, and pepper to taste.
  6. Serve hot over rice or with naan. Garnish with fresh cilantro if desired.

Notes

  • Adjust the amount of red curry paste to your spice preference.
  • Add chickpeas or tofu for extra protein.
  • Leftovers keep well and are even more flavorful the next day.
  • Use baby spinach for quicker wilting and tender texture.

Nutrition

Find it online: https://yumfoodusa.com/sweet-potato-curry/