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!
2medium sweet potatoespeeled and cut into 1-inch cubes
2medium red potatoespeeled and cut into 1-inch cubes
1carrotpeeled and sliced
1/2serrano chile pepperminced
1(14 oz) cancoconut milklight or full-fat
1(14 oz) canlow-sodium chicken broth
1/2tspblack pepperor white pepper
cooked ricewhite or brown
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.
-Chicken would be a great addition to this curry! Just add in some thinly sliced cooked chicken at the very end.