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.
Notes
-Chicken would be a great addition to this curry! Just add in some thinly sliced cooked chicken at the very end.
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