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Sweet Potato Curry

This oil-free curry is packed with flavor and nutrients. This vegetables combo makes a hearty meal, but they can be swapped for ones you like best. You can also add tofu or chickpeas for extra protein. Please use organic ingredients when possible!
Course Dinner
Cuisine Indian
Keyword oil-free, vegan curry
Servings 1 3-5 people
Author Megan Lawson Evans

Ingredients

Instructions

  • Get your rice or quinoa cooking first! Then, heat a large, deep skillet or wok over medium heat, add a splash of oil or water for sautéing. Add the onions and sauté for about 2 minutes. Next, toss in the sweet potatoes and broccoli, sauté for another 5 minutes. If using water to sauté, you will need to add more splashes to keep things from sticking.
  • Add the tumeric cubes, ginger cubes, curry paste, curry powder and salt. Stir until everything is combined. Pour in the coconut milk and stir again. Allow it to heat up and start to bubble. Then, turn the heat down to low and allow it to simmer for 20 minutes. Check the potatoes with a fork just to make sure you don't need to cook it a little longer. Serve with rice or quinoa, top with cilantro and or cashew cream.

Notes

  1. If you would like a thinner curry add 1/2 - 1 cup vegetable broth or water. 
  2. If you don't have the Kovi Kai cubes you can use 1/2 tsp of turmeric powder and 1/2 tsp ginger powder. You can also mince 1 inch pieces of fresh turmeric and ginger powder.