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Sweet potato curry
4.7 (730 reviews)
This spicy sweet potato curry full of vegetables and spices will warm you from the inside. Toss in fresh mint and basil to brighten up this zesty dish.
Total Time40
Servings4
240
Caloriesper servingNutrition Information
240
Calories
9 g
Fat
31 g
Carbs
7 g
Protein
Fiber
Sugar
Ingredients
- 10.5 oz sweet potatoes
- 3.5 oz red onions
- 1 clove garlic
- 0.33 oz ginger
- 0.5 lb Hokkaido pumpkins
- 1.33 oz bell peppers
- 0.5 cup cherry tomatoes
- 2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp curry powder
- 1 tbsp curry paste
- 17 fl oz coconut milk
- 0.75 cup mint
- 0.75 cup basil
- 0.5 cup cashews
- 2.5 oz snow peas
- 1 lime
- salt
- pepper
- chili flakes
- olive oil (for frying)
- 1 tsp Kitchen Stories Curry Power seasoning (optional)
Instructions
- 1Finely dice onion and mince garlic. Peel ginger and finely mince. Next, cut pumpkin and bell pepper into cubes. Halve cherry tomatoes. Peel sweet potato and cut into equally sized cubes.
- 2Heat olive oil in pan over medium heat. Sauté onion, garlic, and ginger for approx. 1 – 2 min. Next, add cubed sweet potato, pumpkin, and red pepper. Stir in tomato paste, curry powder, or our CURRY POWER seasoning (if using), and curry paste. Season to taste with salt, pepper, and chili flakes. Continue to sauté for an additional 3 – 5 min.
- 3Add coconut milk to frying pan and stir thoroughly. Bring to a boil, then reduce heat and allow to simmer for approx. 10 – 15 min. until tender.
- 4Roughly chop mint and basil.
- 5Add cashews, cherry tomatoes, and snow peas to frying pan. Stir thoroughly.
- 6Squeeze juice from lime and add to the curry. Gently stir in mint and basil. Serve with rice or bulgur and enjoy!