Description
This Sweet Potato Coconut Curry is a vibrant, creamy, and comforting dish perfect for a nutritious weeknight dinner. Featuring tender sweet and red potatoes simmered in a fragrant coconut milk curry sauce, enhanced with warm spices, fresh ginger, garlic, and a touch of heat from serrano chile. Served over rice and garnished with crunchy peanuts, fresh cilantro, and additional sliced peppers, this curry is rich in flavor, texture, and color.
Ingredients
Spices and Oil
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1/4 tsp paprika
- pinch cumin
Vegetables
- 2 medium sweet potatoes (peeled and cut into 1-inch cubes)
- 2 medium red potatoes (peeled and cut into 1-inch cubes)
- 1 carrot (peeled and sliced)
- 1 yellow onion (diced)
- 4 cloves garlic (minced)
- 1 tbsp ginger (freshly minced)
- 1/2 serrano chile pepper (minced)
- 2 roma tomatoes (chopped)
- peppers (sliced, for garnish)
Liquids and Sweeteners
- 1 (14 oz) can coconut milk (light or full-fat)
- 1 (14 oz) can low-sodium chicken broth
- 2 tbsp brown sugar
Seasonings
- 1 1/2 tsp salt
- 1/2 tsp black pepper (or white pepper)
To Serve and Garnish
- cooked rice (white or brown)
- chopped peanuts
- chopped cilantro
- additional coconut milk for garnish
Instructions
- Toast Spices and Cook Vegetables: Heat olive oil in a large skillet over medium-high heat. When hot, add curry powder, paprika, and cumin. Toast the spices until fragrant, about 1 minute. Add the sweet potatoes, red potatoes, carrot, and diced onion, stirring to coat them evenly with the spiced oil. Cover the skillet and allow the vegetables to cook until soft, approximately 5 minutes.
- Add Aromatics: Stir in minced garlic, fresh ginger, and serrano chile pepper. Cook the mixture for an additional 2 minutes to release the flavors.
- Simmer Curry Sauce: Pour in the coconut milk and low-sodium chicken broth, then add chopped roma tomatoes, brown sugar, salt, and black pepper. Scrape the bottom of the skillet to loosen any browned bits for extra flavor. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally, until the curry sauce thickens and the potatoes are fork-tender.
- Blend and Finish Curry: Remove 2 cups of the curry mixture from the skillet and blend until smooth. Return the blended portion to the skillet and stir well to create a creamy and thick consistency.
- Serve and Garnish: Serve the curry hot over cooked white or brown rice. Garnish with chopped peanuts, fresh cilantro, sliced peppers, and an extra drizzle of coconut milk for enhanced flavor and texture.
Notes
- You can substitute serrano chile with jalapeño for a milder heat or omit for no heat.
- For a vegan version, replace chicken broth with vegetable broth.
- Using full-fat coconut milk will create a richer curry, while light coconut milk reduces calories.
- Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish gluten-free, ensure the curry powder and broth used are labeled gluten-free.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
