Quick Sweet Potato Vegetable Curry
Quick Sweet Potato Vegetable Curry is a delightful fusion of creamy sweet potatoes and vibrant vegetables, all simmered in a rich coconut curry sauce. Perfect for busy weeknights or impressing guests, this dish offers a comforting warmth that will make you forget about takeout. Enjoy the explosion of flavors and the ease of preparation that this recipe brings to your kitchen.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: Indian
Ingredients
Scale
- 2 medium sweet potatoes (about 300g), peeled and diced
- 1 can (400ml) full-fat coconut milk
- 1 cup mixed vegetables (bell peppers, carrots, peas)
- 2 tbsp curry powder
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 medium onion, diced
- 2 cups low-sodium vegetable broth
Instructions
- Heat a large pot over medium heat and add oil. Sauté onion, garlic, and ginger until fragrant (about 3 minutes).
- Add diced sweet potatoes and sauté for another 5 minutes.
- Pour in coconut milk and vegetable broth; stir to combine.
- Stir in curry powder and bring the mixture to a gentle simmer.
- Add mixed vegetables and cook for another 10 minutes until tender but not mushy.
- Serve hot, garnished with extra coconut milk if desired.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg