Description
A comforting and hearty Sweet Potato Vegetable Curry made with vibrant vegetables and aromatic spices, featuring a creamy coconut base that’s perfect for any gathering.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup chopped carrots
- 1 cup green beans, trimmed and cut
- 1 cup cauliflower florets
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- Stir in the curry powder and cook for about 1 minute until fragrant.
- Add the diced sweet potatoes, carrots, green beans, and cauliflower to the pot, stirring to coat the vegetables in the spices.
- Pour in the coconut milk and stir well. Bring the mixture to a gentle simmer.
- Cover and cook for 20-25 minutes or until the vegetables are fork-tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For a thicker curry, reduce the coconut milk. Can be paired with rice, quinoa, or naan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg