Pin it
I throw together this sweet potato curry based on whatever vibes I'm feeling. Sweet potatoes make a great starting point, but you can switch things up with some butternut squash, kabocha pumpkin, or carrots if you want. This dish has become a total must-have in my home because every bite just feels like a warm hug.
A comforting curry creation
This is one dish I always enjoy cooking. I love it because it works with pretty much anything hiding in my cupboards. When the coconut milk mixes with those spices, it makes this amazing sauce that coats all the veggies perfectly. It's my favorite way to enjoy something that's both healthy and super tasty.
My shopping list for this curry
- 1 onion: I chop it up to build that flavor base.
- 4 garlic cloves: I peel them before blending.
- 1 piece of ginger: About thumb-sized after peeling.
- 1 small red chili: Take the seeds out if you don't want too much heat.
- 1 big spoon of coconut oil: To sauté my aromatics.
- 1 spoon of ground cumin: I'm crazy about its warm flavor.
- 1 spoon of curry powder: The key to any good curry.
- 1 good-sized sweet potato: Cut into roughly 2 cm chunks after peeling.
- 400 ml of coconut milk: For that creamy sauce.
- 1 jar of chickpeas: Drained well.
- 1 handful of kale or spinach: For some green goodness and vitamins.
- Fresh cilantro: Finely chopped for serving.
- Salt and freshly ground pepper: Add to your liking.
My step-by-step approach
- The flavor starter
- I blend onion, garlic, ginger and chili in my small food processor until it forms a nice paste.
- The fragrant spices
- I warm up my coconut oil in my favorite pot. I cook the paste for 10 minutes then throw in cumin and curry powder for another 2 minutes.
- The main event
- I add my sweet potatoes, coconut milk, and chickpeas. I taste it, season it, cover and let it simmer for 15-20 minutes.
- The green touch
- I toss in my kale or spinach about 5 minutes before it's done.
- Ready to eat
- I serve it piping hot with aromatic rice and sprinkle chopped cilantro on top.
My twist ideas
Winter veggie version: I often swap sweet potato for butternut squash, carrots, or parsnips.
Heartier option: Sometimes I throw in some grilled tofu or chicken.
Make it yours: You can adjust the amount of spices to match what you like.
Pin it
Perfect serving suggestions
In my bowl I always want some fragrant rice that soaks up all that sauce. A squeeze of lime brightens everything up, and it's even better with some warm naan bread on the side.
Frequently Asked Questions
- → Can this curry be prepped ahead?
- Yes, keep it in the fridge for 2-3 days. Flavors even get better after resting overnight.
- → How can I make it less spicy?
- Leave out the chili seeds or skip the chili altogether. Want it spicier? Keep the seeds and add more chilies.
- → Can kale be swapped out?
- Sure, try fresh spinach or any leafy greens. Adjust the cooking time for the veggie you pick.
- → Is this dish freezer-friendly?
- Absolutely. Freeze it for 2-3 months and reheat on low. Add a splash of water if needed.
- → What can I use instead of coconut milk?
- Go for soy or almond cream for a lighter version. It won't be as creamy but stays flavorful.