One-Pot Sweet Potato Curry Recipe
If you love the taste of curry and you're a big fan of sweet potatoes, then we have the perfect recipe for you! Recipe developer Miriam Hahn is known for creating some fantastic dishes involving a variety of cuisines, and everything she makes turns out absolutely amazing. Hahn has a knack for making flavorful yet healthy recipes, and this one is no exception. This dish would be great to make for dinner with friends or family, because you can spend less time in the kitchen and more time socializing.
"I love so many things about this recipe. I love to cook with sweet potatoes, because they are super nutritious, filling, and make your skin glow," Hahn raves. "The flavors in this dish are incredible. There is quite a bit of curry and that flavor with the sweetness of the sweet potatoes and the acid in the lime ... really tasty. I love that it is a one-pot meal that's a snap to prepare." Keep reading to find out how to whip up this tasty sweet potato curry.
Gather the ingredients to prepare one-pot sweet potato curry
The first thing you need to do is make a list of all the necessary ingredients. For starters, you will need oil and onions. For flavor, you'll be adding fresh ginger, garlic, and curry powder. You'll also need salt, which you likely already have in your pantry.
You will also need some tomatoes, coconut milk, and lime. Add sweet potatoes, scallions, and cilantro to your list of fresh produce. (The one optional item for this recipe is rice.)
Cook the onions, garlic, and ginger
Once you have all of the ingredients sorted out in front of you, you're officially ready to begin. You'll first add the oil to a large pot, and heat it over medium-high. Add in the onions, and cook for eight minutes, making sure they are translucent. (Just be really careful not to burn them!) Toss in the garlic and ginger, and cook for an additional minute. Then, move on to the next step.
Add sweet potatoes and spices
By now, your kitchen should be smelling pretty fragrant. It's time to add the curry powder, followed by the salt, tomatoes, and coconut milk. Next, add in the lime juice and zest to the pot.
Bring the mixture to a boil, and once it begins to bubble, you can throw in the sweet potatoes. Yes, that's all of the items that you need to add to this tasty and hearty curry dish!
Cook the curry
Put a lid on the pot, and turn the temperature to medium. Cook for about 15 to 20 minutes until the sweet potatoes are tender. "You know when the sweet potatoes are done when you can insert a fork easily," says Hahn. "You don't want them to get to the mushy point." Hahn also says that if you are not planning to serve the curry right away, you can cook on simmer for up to an hour.
Garnish with scallions, and serve
Now, it's time to remove the sweet potato curry from the heat and transfer into bowls. "I love to serve [this dish] with rice, farro or quinoa, or it is great on its own," says Hahn. "I usually serve it with a green salad or steamed broccoli."
Hahn suggests topping the curry with either cilantro or scallions, adding, "You can also add peanuts or cashews as a topper." She also says this recipe is great for meal prep, because it "lasts great in your fridge all week. I keep all my leftovers in pyrex glass containers with lids." A meal that's delicious, healthy, easy to make, and can last us all week? Sign us up!
- 1 tablespoon oil
- 1 red onion, sliced thin
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
- 3 tablespoons curry powder
- 1 teaspoon salt
- 1 can (14 oz.) diced tomatoes
- 1 can (15 oz.) coconut milk
- 1 lime, juiced and zested
- 2 medium sweet potatoes, chopped ¼-inch (4 cups)
- rice
- cilantro
- scallions
- Add oil to a large pot, and heat over medium-high. Add the onions, and cook for 8 minutes.
- Add garlic and ginger, and cook for one more minute.
- Add curry powder, salt, tomatoes, coconut milk, lime juice, and zest. Bring to a boil, and add the sweet potatoes.
- Cover and cook on medium for 15 to 20 minutes, or until the sweet potatoes are tender.
- Top with scallions and cilantro, and serve over rice, if desired.
| Calories per Serving | 246 |
| Total Fat | 18.1 g |
| Saturated Fat | 13.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 21.7 g |
| Dietary Fiber | 5.4 g |
| Total Sugars | 5.1 g |
| Sodium | 510.6 mg |
| Protein | 3.7 g |
