My daughter makes chicken curry every time she comes home. I always say, “I should make curry sometime,” but never quite get around to it. I was looking for something to do with sweet potatoes, and found a couple of different recipes for sweet potato curry. I combined them, along with part of my daughter’s recipe, to make a nicely spiced curry that is completely plant based. (My friend, Terri, will be proud!)
My daughter always makes coconut rice to go with curry, but I went for a simple jasmine rice with some cilantro.
Sweet Potato Curry
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 2 pounds sweet potatoes, peeled and cut in chunks
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- ¼ teaspoon cumin
- ¼ teaspoon cayenne pepper
- ¾ teaspoon curry powder
- ½ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground coriander
- ¼ teaspoon ground ginger
- 14 ounce can diced tomatoes with juice
- 14 ounce can coconut milk
- 1 red bell pepper, sliced
- 1 cup uncooked jasmine rice
- ½ cup fresh cilantro, chopped
Instructions
- Put sweet potatoes in a pan, cover with water. Bring to a boil and then reduce heat. Simmer until potatoes are just tender, about 20 minutes. Drain sweet potatoes, place back over heat for a minute to dry.
- While sweet potatoes are cooking, heat oil over medium heat. Saute onions and garlic until onions are translucent, about 5 minutes. Add spices, cook another minute until spices are fragrant. Add tomatoes, coconut milk, cooked sweet potatoes, and bell pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
- While curry is cooking, prepare rice according to package directions. When rice is done, add cilantro and toss to combine.
- Serve curry over rice
