Description

Quick Sweet Potato Vegetable Curry is a vibrant and comforting dish that bursts with flavor and color. This easy-to-make curry combines sweet potatoes, colorful vegetables, and aromatic spices simmered in creamy coconut milk. Perfect for busy weeknights or impressing guests, this dish is versatile enough to customize with your favorite veggies. Serve it hot, garnished with fresh cilantro, for a warm embrace in a bowl that’s sure to satisfy.

Ingredients

Scale

2 medium sweet potatoes (about 400g), peeled and diced
1 can (400ml) full-fat coconut milk
1 red bell pepper, diced
1 green bell pepper, diced
2 medium carrots, sliced thinly
2 tablespoons curry powder
1 tablespoon olive oil
Fresh cilantro for garnish

Instructions

Prepare your ingredients: Peel and cube sweet potatoes, slice bell peppers and carrots.
In a large pot over medium heat, add olive oil and sauté diced onion (optional), garlic, and ginger until fragrant.
Add sweet potatoes, carrots, and bell peppers; stir well.
Sprinkle curry powder over the vegetables; stir to combine and let spices bloom for about one minute.
Pour in coconut milk, adding water or vegetable broth if needed; bring to a gentle simmer.
Cover and cook for about 20 minutes until sweet potatoes are tender. Stir occasionally to prevent sticking.
Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main
Method: Simmering
Cuisine: Indo-Asian

Nutrition

Serving Size: 1 cup (250g)
Calories: 340
Sugar: 6g
Sodium: 280mg
Fat: 20g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 6g
Protein: 5g
Cholesterol: 0mg

Keywords: - Feel free to swap sweet potatoes with butternut squash or regular potatoes. - For added protein, toss in cooked chickpeas or lentils. - Adjust spice levels by using more or less curry powder based on preference.