Indian Sweet Potato Curry With Tomatoes

This curry is simple! Even though it does involve some cook time, it’s really a hands off process. Curry is one of the easy ways to do vegan/gluten-free meals that don’t miss out on flavor. This Indian sweet potato curry with tomatoes is purposely straight forward because there are many directions in which you could go. Add some greens at the end of cooking such as chopped up spinach, chard, kale, or a mixture of all three. This adds more goodness and a nice bit of color to the overall dish. Add some protein. We left out any legumes because this dish works well with a few different options. One would be to add chickpeas towards the end but you could also use lentils (red or black) or black lentils. Some fried tofu would also be good with this curry if that’s your preference.

Ingredients:

  • 1 tablespoon olive oil 
  • 1 medium red onion, cut into thin slices
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 3 tablespoons curry powder
  • 1 14oz can crushed tomatoes
  • 1 14oz can whole milk coconut milk (see comment)
  • Juice and zest from 1/2 lime
  • Salt, as needed (see note)
  • 4 cups 1/2" cubed sweet potato
  • Cooked brown rice, for serving

Toppings:

  • 1/2 cup raw cashew pieces
  • 2 teaspoons coconut oil
  • Scallions, diced
  • Cilantro, minced
  • Lime wedges

Preparation:

  1. Heat a large pot over medium heat. Add the olive oil, followed by the red onion. Sauté for 6 to 8 minutes, stirring often, until the onions are translucent and fragrant. Sir in the minced garlic and ginger, cooking for one more minute.
  2. Measure in the curry powder, stirring to coat the onions and lightly toast. Add in the tomatoes, followed by the coconut milk and lime juice, and a hefty pinch of salt. Bring to a boil, reduce to a simmer, and add in sweet potatoes. Cover and let cook for 25 to 30 minutes until sweet potatoes are tender.
  3. While the curry cooks, in a small skillet, heat coconut oil over medium heat. Add in the cashews and toast, shaking the pan constantly, until browning. Remove from heat and cool. Or simply use dry roasted cashews, equally good.
  4. Serve curry with brown rice, toasted cashews, scallions, cilantro, and lime juice. (Note: Serves 3 - 4)

Comment:

  • If you want a bit lighter curry, swap in a bit of vegetable broth or water for the coconut milk (up to half).
  • For the curry powder, check to make sure you're using a blend that doesn't contain salt. If it does contain salt, skip adding more salt until you're able to taste the dish at the end.