Description
Warm, cozy, and full of nutrients. This Sweet Potato and Carrot Curry brings creamy coconut flavor, gentle spices, and loads of vitamin A to your dinner table.
Ingredients
2 medium sweet potatoes, peeled and cubed
3 large carrots, sliced
1 small onion, diced
2 cloves garlic, minced
1-inch piece ginger, grated
1 can (14 oz) coconut milk
2 cups vegetable broth
1 tbsp olive oil
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
Salt and pepper to taste
1/2 cup chopped spinach (optional)
Cooked rice for serving
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.
2. Stir in curry powder, turmeric, and cumin. Cook for another minute.
3. Add sweet potatoes and carrots. Stir well to coat them in the spices.
4. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. Once the vegetables are soft, add spinach if using. Cook for another 2 minutes.
6. Season with salt and pepper. Serve over rice.
Notes
This curry is naturally rich in vitamin A, thanks to the sweet potatoes and carrots.
Use light coconut milk if you prefer a lighter version.
Great served with basmati rice or flatbread for a filling dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg