Curry, sweet potatoes, and coconut milk all have a lot in common.
They are both high in protein and fat, are both very low in carbs, and both have been used for centuries to sweeten soups, stews, starchy vegetables, and even drinks.
Butternut and coconut curry is a dish with a lot of potential.
In this recipe, I’ll show you how to make a vegan sweet potato curry.
It’s easy to make, and it tastes delicious.
This curry recipe is for 1 pound of sweet potatoes (about 2 cups), and 1 cup of coconut milk (about 1 cup).
If you want to make it vegetarian, substitute coconut milk for the water.
You’ll need to add extra coconut milk if you are adding any kind of spice or seasoning to the curry.
The curry can be made ahead of time, and then refrigerated until ready to serve.
To prepare the curry, add the coconut milk to a saucepan over medium heat.
Stir the mixture to combine.
Bring the mixture, the curry broth, and the onions and garlic to a boil.
Reduce the heat to low and simmer for 5 minutes.
When the curry is done, drain the pot and let it cool to room temperature.
Add the sweet potatoes and coconut broth to the hot saucepan, along with the salt, pepper, and garlic.
Cook over medium-low heat until the sweet potato mixture is cooked through and the curry sauce has thickened.
Add half of the curry mixture to the soup, along side the remaining curry.
Stir until the curry and soup are evenly mixed.
Add another half of curry mixture and stir until the soup is thickened and the coconut curry sauce is smooth.