This sweet potato curry is packed with flavor and so easy to make. A healthy vegan meal that cooks up in one pot and is perfect for weeknight dinners!
- 1 tablespoon canola oil, or high heat oil of choice
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 ½ tablespoons mild curry powder (or to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- Pinch cayenne pepper, or to taste
- 1 (14 ounce or 400 gram) can full fat coconut milk
- 1 (14 ounce or 400 gram) can diced tomatoes
- 2 ½ pounds sweet potatoes, peeled and cut into ½-inch pieces
- 1 ½ cups frozen peas, thawed
- Salt, to taste (I used about 1 ½ teaspoons)
- Black pepper, to taste (I used about ½ teaspoon)
- Cooked basmati rice
- Roasted peanuts or cashews
- Fresh cilantro and/or scallions
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Coat the bottom of a large pot with oil and place it over medium heat.
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Give the oil a minute to heat up, then add the onion.
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Sweat the onion for about 5 minutes, until it becomes soft and translucent.
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Stir in the garlic, ginger, curry powder, cumin, paprika, and cayenne pepper. Cook everything for about 1 minute, until the mixture becomes very fragrant.
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Stir in the coconut milk, tomatoes, and sweet potatoes.
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Raise the heat and bring the liquid to a boil.
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Lower the heat and allow the mixture to simmer until the sweet potatoes are soft and easily pierced with a fork, about 20 to 25 minutes, stirring occasionally.
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Stir in the peas and cook everything for another minute, just to heat up the peas.
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Remove the pot from heat and season the curry with salt and pepper to taste. Adjust any other seasonings to taste.
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Serve with basmati rice and top with cashews or peanuts, scallions and/or cilantro.
Nutrition information does not include accompaniments.