Tasty Tips with Tay: Sweet Potato Curry

By: Taylor Waldron

Co-Editor-in-Chief/ Staff Columnist

@taylor_sumiko

The temperature outside dropped below 50 degrees so it’s finally time to enjoy some fall-flavored dishes. 

Fall is by far my favorite season for food. The cooler weather and beautiful colors outside inspire warm soups, classic comfort foods and pumpkin-flavored desserts. 

Last year, I conquered vegan chili and pot pie casserole. My first truly ‘fall’ dish this year was a brand new recipe and method that I had never tried before. This week I made sweet potato curry.

I am a curry fanatic. If I could eat it every day, I most definitely would, but I had never made it before and didn’t really even know where to begin. The task seemed extremely daunting, but this recipe, adapted from food blogger, Ela Vegan, was simple, easy, and so delicious!

This recipe is packed with bold flavor, protein, and warm fall comfort.

Sweet Potato Curry

Ingredients

3-4 medium sweet potatoes, chopped into 1-inch cube pieces

2 cups (60 g) fresh spinach

1/2 tbsp cooking oil (vegetable or olive)

1 medium onion chopped (your choice of color)

3-4 garlic cloves, minced

1/2 tbsp curry powder

1 tsp ground turmeric

1 tsp ground cumin

3/4 tsp salt or less/more to taste

1/2 tsp smoked paprika

1/2 tsp red pepper flakes (use less if you don’t like it too spicy)

1/4 tsp black pepper or less/more to taste

1/4 tsp ground ginger

1.5 cans full-fat coconut milk

1 cup plain tomato sauce (canned is fine)

One 15 oz can of chickpeas rinsed and drained

Directions

1. If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package. I like to use a rice cooker!
2. Heat your cooking oil in a medium/large pot over medium heat and add the chopped onion. Sauté for about 3 minutes.
3. Stir in garlic and sauté for an additional minute. Add all spices and stir again.
4. Next, add the tomato sauce, the sweet potato chunks and the coconut milk.
5. Give it another stir, and bring to a boil. Add drained and rised chickpeas. Let simmer on a medium low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry has thickened. 
6. If desired, slightly mash the sweet potatoes and chickpeas for a thicker texture of the curry.
7. Finally, stir in the spinach and let simmer until wilted.
8. Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
9. Serve over rice of choice or with bread. Enjoy warm!