Description
A rich, comforting Sweet Potato Curry made with coconut milk, warming spices, and tender chunks of sweet potato. Perfect for weeknight dinners or meal prep, it’s naturally vegan, gluten-free, and full of flavor.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon oil (coconut or olive)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth or water
- 3 cups baby spinach (or other greens)
- Salt and pepper, to taste
- Juice of half a lime (optional)
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
- Add garlic and ginger. Sauté for 1 minute until fragrant.
- Stir in curry powder, cumin, turmeric, and tomato paste. Cook for 1–2 minutes to bloom the spices.
- Add sweet potatoes and stir to coat them well with the spice mixture.
- Pour in coconut milk and broth. Stir and bring to a simmer.
- Reduce heat, cover, and cook for 15–20 minutes, stirring occasionally, until sweet potatoes are tender.
- Stir in baby spinach and cook until wilted, 2–3 minutes.
- Season with salt, pepper, and lime juice (if using). Serve hot.