Are you looking for a delicious and healthy dinner recipe that's quick to make? Look no further! This sweet potato Indian curry is packed with flavor, vibrant color, and is surprisingly easy to prepare, even on busy weeknights. It's a perfect example of homemade cooking at its finest, delivering a delicious dish that's both satisfying and nutritious. This recipe is a fantastic addition to your repertoire of easy recipes and quick dinner ideas. It’s also a great way to incorporate more healthy meals into your diet.
Ingredients:
- 1 large sweet potato, peeled and cubed (about 1 lb)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 cup chopped cilantro
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 2 tablespoons coconut oil or olive oil
- Salt and pepper to taste
- Optional: 1/2 cup cooked chickpeas or lentils for added protein
Instructions:
Step 1: Sauté the Aromatics
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Step 2: Bloom the Spices
Add the ground cumin, coriander, turmeric, and cayenne pepper to the pot. Cook for 1 minute, stirring constantly, until the spices are fragrant and slightly darker in color. This process, called blooming, releases the full flavor of the spices.
Step 3: Add the Sweet Potato and Liquid
Add the cubed sweet potato, diced tomatoes (undrained), and vegetable broth to the pot. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the sweet potato is tender.
Step 4: Finish and Serve
Stir in the chopped cilantro and season with salt and pepper to taste. If using, add the cooked chickpeas or lentils during the last few minutes of cooking. Serve hot with rice, naan bread, or roti.
Tips and Variations:
- Spice Level: Adjust the amount of cayenne pepper to your preference. For a milder curry, omit it altogether or use a pinch. For extra heat, add a chopped chili pepper along with the onion.
- Vegetables: Feel free to add other vegetables like spinach, peas, or cauliflower during the last 5 minutes of cooking.
- Protein: Adding chickpeas or lentils boosts the protein content of this dish, making it even more satisfying. You could also use cooked chicken or tofu.
- Creaminess: For a creamier curry, stir in a dollop of coconut milk or Greek yogurt before serving.
- Serving Suggestions: This curry is delicious served with basmati rice, naan bread, or roti. A dollop of plain yogurt or raita on top adds a lovely cooling element to contrast the warmth of the spices.
Nutritional Information (per serving, approximate):
This recipe yields about 4 servings. Nutritional information will vary slightly based on specific ingredients used.
- Calories: Approximately 250-300
- Protein: 7-10g
- Carbohydrates: 40-50g
- Fiber: 5-7g
This sweet potato Indian curry is a perfect example of a healthy and delicious meal that’s easy to make. It's a great option for busy weeknights and a fantastic way to enjoy the best recipes from around the world in your own kitchen. Enjoy!