Sweet Potato Curry

This sweet potato curry has been a go to meal for us in the Purcell/Kohler household. It’s so warming as the weather starts to get colder and is very versatile. It can be topped with a traditional rice or chicken as well as cauliflower rice for a grain free option. Enjoy!!

INGREDIENTS

  • 1 Chopped White Onion
  • 3 in Knob of Ginger
  • 4 Cups of Chopped Sweet Potato
  • 1.5 Tbsp Yellow Curry Paste
  • 2 Cups Filtered Water
  • 1 13.5 oz Can of Coconut Milk
  • 1 Large Red Bell Pepper chopped
  • 2 Cups Halved French Green Beans
  • 1 Box of Shitake Mushrooms
  • Zest and Juice of 1 Lime
  • A couple dashes of Coconut Aminos to Taste
  • (Optional) I add some spinach for extra veggies and color 

DIRECTIONS

Combine chopped onion and minced ginger in a le creuset and allow to sweat until onions are translucent and ginger is fragrant. (I sweat mine in a little bit of water but you can do olive oil as well!) Next, stir in your curry paste to coat the onions and ginger. Add in sweet potato and 2 cups filtered water, cover the pot and cook on medium-high heat for 8-10 minutes or until sweet potato is fork tender and fully cooked through. Add in chopped red bell peppers, green beans and shiitake mushrooms. Cover and let cook for 5 minutes on medium heat. Add in your coconut milk and allow to cook for 5 more minutes.