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Sweet Potato Curry

Sweet Potato Curry
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This sweet potato curry is a flavorful and healthy meal, perfect for a cozy night in. It features tender sweet potatoes, aromatic spices, and creamy coconut milk, creating a dish that’s both satisfying and easy to prepare.

Ingredients

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  • 2 tablespoons coconut oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large sweet potatoes, peeled and diced
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 (13.5 ounce) can full-fat coconut milk
  • 1/2 cup vegetable broth
  • 1 cup fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
  2. Stir in garlic and ginger, and cook for another minute until fragrant.
  3. Add cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
  4. Add diced sweet potatoes, diced tomatoes (undrained), coconut milk, and vegetable broth. Bring to a simmer.
  5. Reduce heat to low, cover, and cook for 15-20 minutes, or until sweet potatoes are tender.
  6. Stir in fresh spinach and cook until wilted, about 2-3 minutes.
  7. Season with salt and black pepper to taste.
  8. Serve hot, garnished with fresh cilantro.

Notes

  • For a spicier curry, add more cayenne pepper or a chopped green chili with the garlic and ginger.
  • Serve with rice, quinoa, or naan bread.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • You can add other vegetables like chickpeas, bell peppers, or green beans for more variety.

Nutrition

Find it online: https://kitchenvan.com/sweet-potato-curry/