Sweet Potato Coconut Curry

Sweet Potato Coconut Curry
Sweet Potato Coconut Curry

Sara Remington

Sweet Potato Coconut Curry

This simple curry dish comes together quickly and has a big payoff when it comes to flavor and presentation. Curry powder packs a punch in the spice department and it’s a weapon to  keep on hard for a weeknight dinner when you want to throw together a dish  that varies from your regular  routine. This recipe has just the right balance of sweet and heat, and the sweet potatoes add so much flavor and text that you don’t notice the lack of any meat. (Just ask my husband!) – Kelsey Nixon

4
Servings
614
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 2 mediums sweet potatoes (1pound), peeled and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 1 tablespoon minced fresh ginger
  • ½ Serrano chile, minced
  • 1 (14-ounce) can coconut milk
  • 3 tablespoons light brown sugar
  • 3 plum tomatoes, chopped (about 1cup)
  • 1 cup snow peas, trimmed
  • 2 cups smoked jasmine rice, for serving
  • ½ cup chopped salted peanuts, for garnish
  • ¼ cup chopped fresh Thai basil or cilantro, for garnish

Directions

In a large skillet set over medium-high heat, heat the oil. Add the curry powder and toast until fragrant, about 1 minute. Add the sweet potatoes and onion and stir to coat with the curry oil. Cover and cook until vegetables start to soften, about 3 minutes. Add the garlic, ginger, and chile and cook for 1 minute. Add the coconut milk and sugar, and stir, scraping up any bits from the bottom of the pan. Bring to a simmer, cover and cook for 5 minutes. Add the tomatoes and snow peas and cook until the snow peas are tender-crisp, about 1 minute.

Serve the curry over the rice. Garnish with the peanuts and Thai basil.

Nutritional Facts

Total Fat
16g
23%
Sugar
4g
4%
Saturated Fat
4g
17%
Cholesterol
48mg
16%
Carbohydrate, by difference
92g
71%
Protein
27g
59%
Vitamin A, RAE
64µg
9%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
16µg
18%
Calcium, Ca
93mg
9%
Choline, total
45mg
11%
Copper, Cu
1mg
0%
Fiber, total dietary
5g
20%
Folate, total
79µg
20%
Iron, Fe
8mg
44%
Magnesium, Mg
174mg
54%
Manganese, Mn
6mg
100%
Niacin
12mg
86%
Pantothenic acid
1mg
20%
Phosphorus, P
552mg
79%
Riboflavin
1mg
91%
Selenium, Se
39µg
71%
Sodium, Na
162mg
11%
Water
42g
2%
Zinc, Zn
6mg
75%

Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.