Coconut Sweet Potato Curry with Colorful Veggies
Mary Ann Landgraf
over 1 year ago
This vegan curry is bursting with flavor and color! Sweet potatoes, bell peppers, and carrots are simmered in a creamy coconut sauce with fragrant spices. Serve over rice for a satisfying and healthy meal.
Cooking Time
45 minutes
Serving Size
4
Nutrition Per Serving
Cal
350
Protein
5g
Fat
22g
Sat Fat
18g
Carbs
35g
Chole
0mg
Fiber
6g
Sugar
12g
Sodium
600mg
Ingredients
- 1 tablespoon coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 carrots, peeled and sliced
- 1 can (14 ounces) coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
- Cooked rice, for serving
Instructions
- In a large pot or Dutch oven, heat the coconut oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Add the garlic, ginger, curry powder, cumin, coriander, and cayenne pepper. Cook for 1 minute, stirring constantly.
- Add the sweet potato, bell peppers, and carrots. Stir to coat with the spice mixture.
- Add the coconut milk, vegetable broth, soy sauce, maple syrup, salt, and black pepper. Bring to a simmer.
- Reduce the heat to low and cover the pot. Simmer for 20-25 minutes, or until the vegetables are tender.
- Stir in the cilantro.
- Serve over rice.
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