Sweet Potato Curry

Total Time Prep: 15 min. Cook: 30 min.
Yield 6 servings
Test Kitchen Approved
This easy vegan sweet potato curry is a soul-filling meal that won't break the bank. To make it even heartier add extra vegetables, chickpeas or even meat.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons minced garlic
  • 2 teaspoons curry powder
  • 1 teaspoon ground turmeric
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
  • 1 cup vegetable broth
  • 1 can (13-2/3 ounces) coconut milk
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (15 ounces) garbanzo beans, rinsed and drained, optional
  • 4 cups fresh spinach
  • 1/2 cup fresh cilantro leaves, chopped
  • 1 tablespoon lime juice
  • Hot cooked basmati rice
  • Lime wedges, optional

Directions

  1. In a Dutch oven or large sauce pan, heat oil over medium heat. Add onion; cook until tender, 4-5. Stir in ginger, garlic, curry powder, turmeric, cumin, salt, pepper and red pepper flakes; cook until fragrant, about a minute longer. Stir in sweet potatoes, broth, coconut milk, tomatoes with juice and if desired, garbanzo beans; bring to a simmer. Cook, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
  2. Add in spinach; cook, uncovered, until spinach is wilted, 2-3 minutes. Stir in cilantro and lime juice. Serve with rice and if desired, lime wedges and additional cilantro.

Nutrition Facts

1 serving: 296 calories, 15g fat (11g saturated fat), 0 cholesterol, 496mg sodium, 37g carbohydrate (16g sugars, 6g fiber), 5g protein.

Sweet potatoes and coconut milk make this curry flavorful, creamy and thick—it's sure to be a crowd-pleaser. If you like your curry a little spicier, add a few more dashes of red pepper flakes. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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