Sweet Potato Curry Recipe
Sweet Potato Curry Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is one of my favorite vegetarian dishes that packs a lot of flavor and nutrition. Curry can be served over rice or on its own. —Aubrei Weigand, Harrisburg, Pennsylvania
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 2 tablespoons olive oil
  • 4 celery ribs (including tops), chopped
  • 2 medium onions, chopped
  • 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 3 teaspoons curry powder
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (13.66 ounces) light coconut milk
  • 1 cup vegetable broth
  • 2 cups cut fresh green beans
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • Hot cooked rice

Directions

In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
Stir in green beans and chickpeas; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice. Yield: 6 servings.
Originally published as Sweet Potato Curry in Healthy Cooking Annual Recipes Annual 2017, p196

Nutritional Facts

1-1/3 cups curry mixture: 314 calories, 11g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 48g carbohydrate (18g sugars, 9g fiber), 6g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 lean meat.

Popular Videos

  • 2 tablespoons olive oil
  • 4 celery ribs (including tops), chopped
  • 2 medium onions, chopped
  • 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 3 teaspoons curry powder
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (13.66 ounces) light coconut milk
  • 1 cup vegetable broth
  • 2 cups cut fresh green beans
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • Hot cooked rice
  1. In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
  2. Stir in green beans and chickpeas; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice. Yield: 6 servings.
Originally published as Sweet Potato Curry in Healthy Cooking Annual Recipes Annual 2017, p196

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSweet Potato Curry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review