Creamy Sweet Potato CurryVeg
Elevate your dinner with this creamy, nutritious sweet potato curry! This vibrant dish blends tender chunks of sweet potato with a rich, aromatic base of coconut milk, ginger, garlic, and fresh lemongrass. A secret swirl of peanut butter adds a savory depth and velvety texture that pairs perfectly with the spices. Whether you enjoy it with fluffy rice or crusty bread, this comforting, one-pot meal is a superfood powerhouse that’s both easy to make and deeply satisfying.
Ingredients
2 large Potato (peeled & chopped)
1 tbsp Vegetable Oil
1 piece Onion (chopped)
Green Garlic Cloves
1 inch Ginger (grated)
400 ml Coconut Milk
2 tbsp Peanut Butter
1 tsp Turmeric Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
Chili Flakes
to taste Salt
as needed Lemon Juice
For garnishing Fresh Coriander
Instructions
1
Heat oil in a large pan over medium heat. Add the onions and sauté until translucent. Stir in the garlic and ginger, cooking for another minute until fragrant.
2
Add the turmeric, cumin, coriander, and chili flakes. Stir for 30 seconds to wake up the oils in the spices.
3
Add the cubed sweet potatoes to the pan and stir to coat. Pour in the coconut milk. If the liquid doesn't fully cover the potatoes, add a splash of water or vegetable broth.
4
Cover and simmer for about 15–20 minutes, or until the sweet potatoes are fork-tender.
5
Stir in the peanut butter and salt. Mix thoroughly until the sauce becomes thick and creamy.
6
Squeeze in fresh lime juice to balance the richness. Garnish with fresh herbs and serve hot over rice or with flatbread.
Nutrition Facts
3 servings per recipe
