Sweet Potato Coconut Curry

I’ve been craving Indian sweet potato curry for quite sometime now-since I tried a most delicious one at an Indian restaurant on a date night with the hubby. But I never found just the right simple recipe to make my own. Many call for long inconvenient cook times and babysitting on the stove. So I decided to put my own together. And it tastes so good! And even better-it’s done in under 30 minutes.
It’s savory, garlicky, made up of sweet and rooty vegetables. With rich, mildly sweet coconut milk and deep flavors of Indian spices. And it complements many things. Like white basmati rice or Baked Indian Chicken.
I loved it so much I had some for breakfast the next day.
Sweet Potato Coconut Curry
2 white sweet potatoes, peeled and cubed
1 medium onion, chopped
3 clove garlic, pressed
1 Tb coconut oil
1 Tb curry powder
1/4 tsp garam masala
3/4 cup coconut milk
1 cup chicken broth
Sweetened or desiccated coconut, optional for garnish
Heat coconut oil in large skillet over medium high heat. Add all ingredients except coconut milk, chicken broth, and garnish. Cook vegetable mixture until softened, about 5 minutes. Slowly stir in coconut milk and chicken broth. Cover and reduce heat to medium low. Simmer, stirring occasionally about 20 minutes.
Remove from heat and cool slightly. Pour into serving bowl and garnish with sweetened or desiccated coconut, if desired.
Serves 6. Prep 5 min. Cook 25 min.
Sweet Potato Coconut Curry with Baked Indian chicken and steamed white rice

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