Sweet Potato Curry Recipe

Name: Sweet Potato Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sweet potatoes medium, cut in half; 3 inches lemongrass coarsely chopped; 1 teaspoon fresh ginger grated; 3 cloves garlic; 3 teaspoons vegetable oil divided; 2 cups water; 15 ounces chickpeas drained; 14 ounces crushed tomatoes; 13 ounces coconut milk; 1/2 cup chopped onion; 1/2 cup carrots chopped; 3 tablespoons red curry paste; 1 tablespoon tomato paste; 1 teaspoon salt; 1 teaspoon ground coriander; 4 cups jasmine rice cooked; 1/4 cup fresh basil chopped; 1/4 cup chopped fresh cilantro; 2 limes cut into wedges

Servings: persons

3 sweet potatoes medium, cut in half
3 inches lemongrass coarsely chopped
1 teaspoon fresh ginger grated
3 cloves garlic
3 teaspoons vegetable oil divided
2 cups water
15 ounces chickpeas drained
14 ounces crushed tomatoes
13 ounces coconut milk
1/2 cup chopped onion
1/2 cup carrots chopped
3 tablespoons red curry paste
1 tablespoon tomato paste
1 teaspoon salt
1 teaspoon ground coriander
4 cups jasmine rice cooked
1/4 cup fresh basil chopped
1/4 cup chopped fresh cilantro
2 limes cut into wedges

1
Attach Spiralizer Attachment to KitchenAid(R) Stand Mixer. Center one sweet potato half on fruit and vegetable skewer; attach to Spiralizer. Attach peeling blade and spiral slice small core blade and position at end of sweet potato. Turn stand mixer to speed 4 and process until blade reaches end of sweet potato. Repeat with remaining sweet potatoes. Set aside.
2
Combine lemongrass, ginger, garlic and 2 teaspoons vegetable oil in food processor. Process until finely chopped.
3
Heat remaining 1 teaspoon vegetable oil in large saucepan. Add lemongrass mixture; saute 2 to 3 minutes. Stir in water, chickpeas, tomatoes, coconut milk, onion, carrots, curry paste, tomato paste, salt and coriander Add sweet potatoes; bring to a boil. Reduce heat to medium; simmer 25 to 30 minutes or until potatoes are tender and sauce is thickened.
4
Divide rice among 8 serving bowls; top with curry, basil and cilantro. Serve with lime wedges.

1078

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 sweet potatoes medium, cut in half, 3 inches lemongrass coarsely chopped, 1 teaspoon fresh ginger grated, 3 cloves garlic, and more.

Yes, Sweet Potato Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato Curry

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