Sweet Potato Vegetable Curry
A comforting and versatile sweet potato vegetable curry packed with nutrients, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 tbsp coconut oil
- 1 large sweet potato, peeled and diced
- 1 medium red bell pepper, chopped
- 1 small zucchini, diced
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
Cooking
- In a large pot, heat coconut oil over medium heat.
- Add sweet potato and cook for about 5 minutes until slightly tender.
- Stir in bell pepper, zucchini, cauliflower, and broccoli florets. Cook for another 5 minutes.
- Add chickpeas and let those guys mingle for 2-3 minutes.
- Add diced tomatoes, vegetable broth, curry powder, turmeric, cumin, and cinnamon. Stir well to combine.
- Season with salt and pepper. Cover and simmer for 15-20 minutes, adjusting seasoning as needed.
- Serve hot over cooked rice, garnished with fresh cilantro.
Notes
For a more tender broccoli, add it earlier with the sweet potato. This curry tastes better the next day and can be stored in an airtight container in the fridge.