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
397
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.

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.

Nutritional Facts

Total Fat
29g
44%
Sugar
14g
N/A
Saturated Fat
19g
97%
Protein
5g
10%
Carbs
35g
12%
Vitamin A
608µg
68%
Vitamin B6
0.3mg
16.2%
Vitamin C
26mg
43%
Vitamin E
3mg
14%
Vitamin K
14µg
17%
Calcium
88mg
9%
Fiber
6g
24%
Folate (food)
48µg
N/A
Folate equivalent (total)
48µg
12%
Iron
5mg
28%
Magnesium
89mg
22%
Monounsaturated
6g
N/A
Niacin (B3)
2mg
8%
Phosphorus
179mg
26%
Polyunsaturated
2g
N/A
Potassium
740mg
21%
Sodium
66mg
3%
Sugars, added
7g
N/A
Thiamin (B1)
0.2mg
10.6%
Zinc
1mg
8%

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