Sweet Potato Coconut Curry Recipe
This one-pot sweet potato coconut curry is bursting with sweet and spicy flavor! Grab a bowl and cozy on up with this fall-inspired dish!
Servings: 6 servings
Calories: 198kcal
Ingredients
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1/4 tsp paprika
- pinch cumin
- 2 medium sweet potatoes peeled and cut into 1-inch cubes
- 2 medium red potatoes peeled and cut into 1-inch cubes
- 1 carrot peeled and sliced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tbsp ginger freshly minced
- 1/2 serrano chile pepper minced
- 1 (14 oz) can coconut milk light or full-fat
- 1 (14 oz) can low-sodium chicken broth
- 2 roma tomatoes chopped
- 2 tbsp brown sugar
- 1 1/2 tsp salt
- 1/2 tsp black pepper or white pepper
Garnishes
- cooked rice white or brown
- chopped peanuts
- chopped cilantro
- peppers sliced
- coconut milk
Instructions
- In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute. Add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile, cook for 2 additional minutes.
- Pour in the coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit. When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot. Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.
Video
Notes
You can store this sweet potato curry recipe in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.
To reheat, thaw in the refrigerator overnight and heat up on the stovetop until heated through. Or you can also microwave until heated through.
Nutrition
Serving: 6serving | Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 647mg | Potassium: 724mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12625IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg