Vegan Sweet Potato Curry

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Introduction

This Vegan Sweet Potato Curry is a delicious, hearty dish packed with flavor and nutrition. Tender sweet potatoes are simmered in a fragrant coconut curry sauce with spices, creating a warming and satisfying meal. Perfect for a healthy weeknight dinner, this curry is naturally gluten-free, dairy-free, and full of plant-based goodness.

Ingredients Quantity

  • Sweet potatoes: 2 medium, peeled and cubed
  • Coconut milk: 1 can (13.5 oz or 400ml)
  • Vegetable broth: 1 cup (240ml)
  • Onion: 1 medium, diced
  • Garlic: 3 cloves, minced
  • Ginger: 1 tablespoon, freshly grated
  • Curry powder: 2 tablespoons
  • Turmeric powder: 1 teaspoon
  • Ground cumin: 1 teaspoon
  • Garam masala: ½ teaspoon (optional)
  • Tomato paste: 2 tablespoons
  • Chickpeas: 1 can (15 oz or 425g), drained and rinsed
  • Spinach: 2 cups (about 60g), fresh
  • Olive oil: 1 tablespoon
  • Salt and pepper: To taste
  • Cilantro: For garnish
  • Lime wedges: For serving
  • Cooked rice or naan: For serving

Instructions

1. Prepare the Sweet Potatoes

  • Peel and cube the sweet potatoes into bite-sized pieces.

2. Sauté the Aromatics

  • Heat the olive oil in a large pot or skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

3. Add Spices and Tomato Paste

  • Stir in the curry powder, turmeric, cumin, and garam masala (if using). Cook for 1-2 minutes to toast the spices and enhance their flavor. Then add the tomato paste and stir until combined.

4. Add Sweet Potatoes and Liquids

  • Add the cubed sweet potatoes to the pot, along with the coconut milk and vegetable broth. Bring the mixture to a simmer and cook for 15-20 minutes, or until the sweet potatoes are tender.

5. Add Chickpeas and Spinach

  • Once the sweet potatoes are cooked, stir in the chickpeas and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts and the chickpeas are heated through. Season with salt and pepper to taste.

6. Serve

  • Serve the sweet potato curry over cooked rice or with warm naan bread. Garnish with fresh cilantro and a squeeze of lime for extra flavor.

Tips for Success

  • Adjust Spice Levels: For a spicier curry, add a pinch of cayenne pepper or red chili flakes to the spice mix.
  • Make It Creamier: For an extra creamy curry, add an extra half can of coconut milk or a splash of coconut cream.
  • Use Other Veggies: You can add other vegetables like bell peppers, zucchini, or carrots for more texture and variety.

Recommendations

  • Serving Suggestions: Serve this curry with basmati or jasmine rice, or pair it with flatbread like naan for scooping up the rich, flavorful sauce.
  • Leftovers: Store leftover curry in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stove or in the microwave before serving.

This Vegan Sweet Potato Curry is comforting, vibrant, and full of rich flavors from spices, coconut, and tender sweet potatoes. It’s a nutritious, plant-based meal that’s sure to please! 🍠🥥🌿

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