Easy Sweet Potato Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant curry of sweet potatoes, peas, and spices simmered in coconut milk, served with rice. Warming and satisfying, this vegan-friendly dish is quick enough for weeknight dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon canola oil, (or high heat oil of choice)
- 1 medium onion, (diced)
- 4 garlic cloves, (minced)
- 1 tablespoon freshly grated ginger
- 1 1/2 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 1/2 pounds sweet potatoes, (peeled and cut into 1/2-inch pieces)
- 1 1/2 cups frozen peas, (thawed)
- Salt, (to taste (I used about 1 1/2 teaspoons))
- Black pepper, (to taste (I used about 1/2 teaspoon))
- Cooked basmati rice
- Roasted peanuts or cashews
- Fresh cilantro and/or scallions
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 891mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1079mg
- Calcium
- 116mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 891MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.