Easy Sweet Potato Curry – Delicious & Creamy

Craving a comforting, flavor-packed meal that’s surprisingly easy to make? Look no further than this Easy Sweet Potato Curry! Creamy, vibrant, and bursting with aromatic spices, it’s a delicious way to enjoy wholesome ingredients on any night of the week. Get ready to fall in love with this effortlessly satisfying dish!

Ingredients

• 1 tablespoon coconut oil or olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2-3 tablespoons red curry paste (adjust to your spice preference)
• 2 medium sweet potatoes (about 1.5 lbs), peeled and diced into 1-inch cubes
• 1 red bell pepper, deseeded and sliced
• 1 (13.5 ounce) can full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon brown sugar or maple syrup (optional, to balance flavors)
• 1/2 teaspoon salt, or to taste
• 4-5 ounces baby spinach, roughly chopped
• 1-2 tablespoons fresh lime juice
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

Instructions

1. Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the spices and enhance their flavor.
4. Add the diced sweet potatoes, sliced red bell pepper, full-fat coconut milk, vegetable broth, brown sugar (if using), and salt to the pot. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
6. Once the sweet potatoes are tender, stir in the baby spinach. Cook for another 2-3 minutes, or until the spinach has wilted completely.
7. Remove the pot from the heat and stir in the fresh lime juice. Taste and adjust seasonings as needed, adding more salt, sugar, or lime juice to achieve your desired balance of flavors.
8. Ladle the curry into bowls and garnish generously with fresh chopped cilantro. Serve hot with cooked rice or warm naan bread.