I made this simple and quick Sweet Potato Coconut Curry a couple of weeks ago and haven’t had time to post it yet! My husband and I are big fans of curry dishes. So fresh, easy to make, and tasty!
This one is very filling and nutritious, packed with all kinds of veggies, very comforting during cold weather, and anyone can whip this up in no time! (about 30-35 minutes or so)
To save time, wash all of your vegetables ahead of time and trim off any yucky parts. No need to peel anything when using organic veggies! You get more nutrients, and it saves you time.
P.S.: I will post the recipe for the chickpea flatbread (in the picture) next!
Sweet Potato Coconut Curry | Vegan, Gluten-free
A simple, quick, and comforting Sweet Potato Coconut Curry, ready in about 30 minutes! Vegan, paleo, naturally gluten-free
- 2 organic sweet potatoes (large) washed, dark parts and "eyes" trimmed off, cut into large bite-size pieces
- 2 medium organic potatoes (white or yellow flesh), washed, dark parts and "eyes" trimmed off, cut into bite-size cubes
- 3 carrots (large) washed, ends cut off, julienned or sliced
- 2 onions peeled and minced
- 1 organic sweet pepper colour of your choice, washed, thinly sliced, lenghtwise
- 2-3 organic garlic cloves peeled and minced
- 1.5 cup organic green beans (I used frozen ones, that I had blanched and put in the freezer myself last summer)
- 1 lemon
- 28 oz organic diced tomatoes 2 cans x 398 ml/14 oz or 1 large can
- 14 oz canned chickpeas (398 ml) drained
- 160 ml coconut milk full fat
- 1/2 cup filtered water (or broth if you prefer)
- 1 tsp curry powder (if you like it spicier, add an extra 1/2 tsp)
- 1/2 tsp Garam Masala powder
- 1/2 tsp paprika powder
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne powder (this will be mild, if you like it spicier, add another 1/4 - 1/2 tsp extra)
- 1 tsp sea salt
- 1/8 tsp black pepper to taste
- fresh cilantro for garnish
- One by one, sauté all the prepared vegetables in a large pan over medium heat, in some good quality olive oil. Start with the minced onion for a few minutes, until it starts looking translucent, then add the potato cubes. Sauté for 5-7 more minutes, then add the carrots, and sauté for another 5 minutes. Adjust the oil as you keep cooking, you'll need to add a bit more so that it doesn't get stuck at the bottom of the pan and roasts nicely.
- Finally, add the sweet pepper and garlic, sauté for 3-5 more minutes. If the vegetables don't look roasted enough for your taste, simply continue sautéing until it looks nice to you, maybe 5-8 more minutes (don't burn it though! haha). In the last minute of cooking, add all of the spices, except the salt, and mix well so that everything is nicely coated.
- Add the chickpeas and canned diced tomatoes, and mix. Add the coconut milk, water, and green beans, bring to a boil, mix, cover and reduce the temperature to medium-low, and let simmer for 15-20 minutes.
- Add the salt at the end, mix, serve, add a squeeze of lemon and chopped cilantro on top, and enjoy!
- This dish stands on its own, but also goes well over brown basmati rice, quinoa, couscous, or with naan bread.
The ingredients noted as organic is because these are most heavily sprayed with chemicals compared to others, in order to reduce your exposure to chemicals and live a healthier lifestyle.
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 470kcal | Fat: 12g | Saturated fat: 8g | Sodium: 700mg | Potassium: 1822mg | Carbohydrates: 80g | Fiber: 19g | Sugar: 20g | Protein: 17g | Vitamin A: 18530% | Vitamin C: 98.4% | Calcium: 222% | Iron: 11.3%