This one-pot Sweet Potato curry recipe is easy to make for a mid-week meal and will be ready to eat in 20 minutes. Once you try this easy sweet potato with coconut milk, you will want to eat it every week for a quick healthy dinner. This one-pot curry is vegan-friendly and is full of punch and zingy goodness. The added twist of lemon adds a refreshing balance to the spicy of this vegan curry. Preparing the sweet potato ahead of time is a quick way to ensure you can have dinner ready to eat in no time. A great base curry recipe to add whatever vegetables you have on-hand if you prefer a little meat add chicken, fish or lamb to this curry sauce. Serves 2-4 with rice.

Ingredients

  • 1-2 tbsp oil
  • 1 clove of garlic minced or chopped finely
  • 1 small piece of chopped fresh ginger
  • 1/2 cup chopped onions
  • 1/2 cup chopped yellow or red pepper (optional)
  • 500g chopped sweet potato (pre roasted)
  • 400g can coconut milk
  • 400g can cherry or diced tomatoes
  • 1/2 cup frozen edamame beans (defrosted) (could swap for chick peas of preferred)
  • 1/4 cup (3 rings of frozen chopped spinach defrosted) or a handful of chopped fresh spinach leaves
  • 1 heaped tbsp curry powder
  • 1 tbsp lemon juice
  • Sprinkle of lemon zest
  • Serve with coriander and pumpkin seeds

Method

  1. Prepare the sweet potatoes ahead of time the day before. Diced small and roast in the oven for 40mins 180˚c. Spray the potatoes with sunflower oil and sprinkle with ground cumin if you have some.
  2. Fry the onion, garlic, pepper and ginger for 3-5 minutes in some oil until soft and slightly browned.
  3. Add spices and cook for another few minutes.
  4. Add coconut milk, tomatoes and sweet potatoes. Bring to boil then simmer for  10 minutes check and stir every now and then.
  5. Add the greens a few minutes before serving so they don’t loose there punchy vibrant colour.
  6. Serve with rice and garnish with coriander and pumpkin seeds for a great twist!