Coconut Sweet Potato Curry with Colorful Veggies

About this recipe

Savor a bowl of vibrant flavors and colors with this Coconut Sweet Potato Curry. Juicy bell peppers, creamy sweet potatoes, and zesty spices simmer perfectly in coconut milk, creating a cozy and satisfying dish. Perfectly paired with rice, this vegan recipe is both nourishing and easy to prepare, making it ideal for a quick weeknight dinner.

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 large 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

Directions

1. 1

   Heat coconut oil in a large pot over medium heat.

2. 2

   Add onion and sauté until soft, about 5 minutes.

3. 3

   Stir in garlic, ginger, curry powder, cumin, coriander, and cayenne. Cook for 1 minute.

4. 4

   Add sweet potato, bell peppers, and carrots; stir well.

5. 5

   Pour in coconut milk, vegetable broth, soy sauce, and maple syrup. Season with salt and pepper.

6. 6

   Bring to a simmer, then reduce heat, cover, and cook for 20-25 minutes until vegetables are tender.

7. 7

   Stir in chopped cilantro just before serving.

8. 8

   Serve hot over cooked rice.