Sweet Potato Coconut Curry Recipes

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CHICKEN, SWEET POTATO & COCONUT CURRY



Chicken, sweet potato & coconut curry image

Serve this mildly spiced curry with rice noodles, basmati rice or chappati breads and introduce your kids to curry

Provided by Lesley Waters

Categories     Dinner, Main course

Time 35m

Yield Serves 2 adults and 2 children

Number Of Ingredients 8

1 tbsp sunflower oil
2 tsp mild curry paste
2 large boneless, skinless chicken breasts, cut into bite-size pieces
2 medium-sized sweet potatoes, peeled and cut into bite-size pieces
4 tbsp red split lentils
300ml chicken stock
400ml can coconut milk
175g frozen peas

Steps:

  • Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
  • Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.

Nutrition Facts : Calories 291 calories, Fat 14 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24.5 grams carbohydrates, Fiber 3.6 grams fiber, Protein 19 grams protein, Sodium 0.57 milligram of sodium

SWEET POTATO & COCONUT CURRY



Sweet potato & coconut curry image

Prep your veggies and let the slow cooker do the work with our filling sweet potato curry

Provided by Miriam Nice

Categories     Dinner, Main course, Supper

Time 8h50m

Number Of Ingredients 15

4 tbsp olive oil
2 large onions, halved and sliced
3 garlic cloves, crushed
thumb-sized piece root ginger, peeled
1 tsp paprika
½ tsp cayenne
2 red chillies, deseeded and sliced
2 red peppers, deseeded and sliced
250g red cabbage, shredded
1kg sweet potatoes, peeled and chopped into chunks
300g passata
400ml coconut milk
2 tbsp peanut butter
small bunch fresh coriander, chopped
cooked couscous (or gluten-free alternative)

Steps:

  • Heat 1 tbsp olive oil in a large non-stick frying pan and add the onion. Fry gently for 10 mins until soft then add the garlic and grate the ginger straight into the pan. Stir in the paprika and the cayenne and cook for another minute then tip into the slow cooker.
  • Return the pan to the heat and add another 1 tbsp oil along with the chilli, red pepper and shredded cabbage. Cook for 4-5 mins then tip into the slow cooker.
  • Use the remaining oil to fry the sweet potatoes, you may have to do this in 2 or 3 batches depending on the size of your pan. Cook the sweet potatoes for around 5 mins or just until they start to pick up some colour at the edges then put them in the slow cooker too.
  • Pour the passata and the coconut milk over the sweet potatoes, stir to mix everything together and cover the slow cooker with a lid and cook for 6-8hrs or until the sweet potatoes are tender.
  • Stir the peanut butter through the curry, season well with salt and pepper and serve with couscous and chopped coriander scattered over the top.

Nutrition Facts : Calories 434 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 25 grams sugar, Fiber 10 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium

SWEET POTATO CURRY



Sweet Potato Curry image

One of my favorite vegetarian dishes, this curry packs a lot of flavor and nutrition. It can be served over rice or on its own. -Aubrei Weigand, Harrisburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

  • 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 garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 314 calories, Fat 11g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 502mg sodium, Carbohydrate 48g carbohydrate (18g sugars, Fiber 9g fiber), Protein 6g protein. Diabetic Exchanges

SPICY SWEET POTATO AND COCONUT SOUP



Spicy Sweet Potato and Coconut Soup image

Sweet potato soup is made Asian style with coconut milk and curry paste. This soup is easy to make and unbelievably good!

Provided by Lynn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 11

1 ½ pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 ½ tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
½ cup chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  • Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
  • Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 30.6 g, Fat 20 g, Fiber 5.2 g, Protein 4.1 g, SaturatedFat 14.1 g, Sodium 645.8 mg, Sugar 7.5 g

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