Description
A rich and creamy vegan sweet potato curry with coconut milk. This flavorful dish is easy to make and packed with nutrients.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can (400ml) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tbsp vegetable oil
- 1 cup vegetable broth
- 1 cup spinach, chopped
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook for 2-3 minutes until fragrant.
- Add curry powder, turmeric, cumin, and coriander. Stir for 1 minute.
- Add sweet potatoes and stir to coat with spices.
- Pour in coconut milk and vegetable broth. Bring to a simmer.
- Cover and cook for 15-20 minutes until sweet potatoes are tender.
- Stir in spinach and cook for 2-3 minutes until wilted.
- Season with salt and pepper.
- Serve hot with rice or naan.
Notes
- Adjust spice levels to taste.
- Add chickpeas for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 320
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: vegan sweet potato curry, coconut milk curry, easy vegan dinner