Made with only eleven ingredients, this slightly spicy, easy sweet potato curry recipe results in a dairy-free, healthy, and delicious curry. Serve it with some naan or rice for a satisfying weeknight meal.
Ingredients
- 3 Tbsp olive oil
- 1 red onion
- 5 cloves garlic
- 1/2 inch chunk of ginger approx 2 teaspoons chopped ginger
- 1 large orange sweet potato
- 4 tsp coriander
- 1/2 tsp turmeric
- 1 tsp smoked paprika
- 1 Tbsp red pepper flakes
- 1 tsp cayenne
- 1 15.5 oz can of fire-roasted tomatoes.
- 1 cup coconut milk
- 2-3 Tbsp green peas
- 1 Tbsp parsley
- Salt and pepper
Instructions
- Peel and finely chop the onion, ginger, and garlic.
- Add the olive oil to a heavy bottom pan and add in the onion, ginger, and garlic, and sauté for about 8–10 minutes, stirring often to prevent burning.
- While the onion, ginger, and garlic are sautéing, peel the sweet potato and chop it into bite-sized pieces. The smaller the pieces, the quicker the sweet potato will cook.
- Add the sweet potatoes, coriander, smoked paprika, turmeric, cayenne, chili flakes, 1/2 cup coconut milk, and a can of fire-roasted tomatoes, and stir well.
- Then, cover the pan and let simmer for about 20 minutes, or until the sweet potato is tender.
- Uncover the pan and add in the rest of the coconut milk and stir well.
- Season with salt and pepper to taste.
- Garnish with green peas and chopped parsley.
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Nutrition
Serving: 1g | Calories: 307kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Sodium: 231mg | Fiber: 6g | Sugar: 11g
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