Easy Sweet Potato Curry Recipe-Quick & Flavorful

Craving a warm, comforting, and incredibly flavorful meal that comes together in a flash? This Easy Sweet Potato Curry is your answer! Packed with vibrant spices and creamy coconut milk, it’s a quick weeknight dinner solution that doesn’t compromise on taste.

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (or 1 tbsp curry powder for milder flavor)
• 1 large sweet potato (about 1.5 lbs), peeled and diced into 1-inch cubes
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup vegetable broth
• 2 cups fresh spinach
• 1 tbsp lime juice
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving (optional)

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. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the red curry paste (or curry powder) and cook for 1-2 minutes, stirring constantly, to toast the spices.
4. Add the diced sweet potato, coconut milk, and vegetable broth to the pot. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.
6. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
7. Remove from heat, stir in the lime juice, and season with salt and pepper to taste.
8. Ladle into bowls, garnish with fresh cilantro, and serve hot with cooked rice or naan, if desired.