Description
A delicious and hearty Sweet Potato Curry that brings warmth and comfort, packed with nutrients and flavor.
Ingredients
- 2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
- 1½ tablespoons olive oil
- 1 onion (chopped)
- 3 cloves garlic (grated)
- 1 teaspoon ginger (grated)
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ¼ teaspoon red pepper flakes
- 2 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 can (15 ounces) crushed tomatoes
- 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala (optional)
- 4 wedges lemon (or lime)
- 1 handful fresh cilantro
- 1 to 2 cups basmati rice (or naan bread)
- 4 tablespoons plain or Greek yogurt
Instructions
- Heat olive oil in a Dutch oven and sauté the chopped onion for about 4 minutes.
- Add grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute until fragrant.
- Add the vegetable broth, diced sweet potatoes, coconut milk, crushed tomatoes, and chickpeas. Season with salt and black pepper. Simmer for about 30 minutes or until the sweet potatoes are tender.
- Turn off the heat and stir in garam masala, if using. Let it cool for 5 minutes to allow the flavors to meld.
- Serve hot with rice or naan, topped with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt.
Notes
For added heat, use more red pepper flakes or hot sauce. Sweet potatoes can be substituted or additional vegetables can be included for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian