Coriander Seed and Sweet Potato Curry is a flavorful and comforting dish that is perfect for a cozy weeknight dinner. This dish is made with a blend of coriander seeds, cumin, turmeric, ginger, garlic, and coconut milk. The sweet potatoes are cooked in this flavorful sauce until they become soft and tender.
Coriander Seed Sweet Potato Curry
The curry is served over rice or with naan bread and garnished with cilantro. The dish is perfect for vegetarians and vegans, and can be made gluten-free by using gluten-free naan bread. The dish is also easy to make and can be made in under 30 minutes. This curry is a perfect balance of sweet and savory flavors and a perfect way to enjoy sweet potatoes in a new way.
2 tablespoons coriander seeds
1 teaspoon cumin seeds
2 tablespoons vegetable oil
1 onion, finely chopped
2 cloves of garlic, minced
1 tablespoon grated ginger
1 teaspoon turmeric powder
1 teaspoon salt
1 teaspoon red chili powder
1 cup coconut milk
2 cups sweet potatoes, peeled and diced
1/4 cup chopped cilantro, for garnish
Heat a pan over medium heat and dry roast the coriander and cumin seeds until fragrant. Let it cool and grind to a powder.
Heat oil in a pan over medium heat and add onion, garlic, and ginger. Cook until the onion is soft and translucent.
Add the ground coriander and cumin powder, turmeric, salt, and red chili powder to the pan and stir well.
Add the sweet potatoes to the pan and stir to coat with the spices.
Pour in the coconut milk and bring the curry to a simmer.
Reduce heat to low and cover the pan. Let the curry simmer for 15-20 minutes, or until the sweet potatoes are tender.
Stir in the cilantro and serve over rice or with naan bread.
Enjoy your delicious Coriander seed and sweet potato curry!
- If you prefer a thicker curry, you can add 1 tablespoon of cornstarch mixed with 2 tablespoons of water to thicken the sauce.
- To make this dish more spicy, you can add more red chili powder or add some chopped fresh chili pepper.
- You can also add other vegetables like bell peppers or carrots for more texture and nutrition.
- This curry can be made ahead of time and reheated for a quick and easy dinner.
- For a more authentic Indian flavor, you can add 1/2 teaspoon of garam masala powder in the last step.
- You can also add some chopped cashews for added crunch.
- You can substitute sweet potatoes with regular potatoes, pumpkin, or butternut squash.
- Serve the curry over basmati rice or quinoa for a complete and healthy meal.
- Garnish with fresh cilantro or mint leaves for added flavor and color.
- Serving Size
- 4 Servings
- per serving
- 7.7 grams
- Saturated Fat
- 4.5 grams
- 300 milligrams
- 34 grams
- 5 grams
- 8 grams
- 6 grams
- 0 milligrams