Sweet Potato Coconut Curry

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I made this coconut curry for my vegan daughter and vegetarian niece for a family dinner, and they both enjoyed it. It’s very easy to make and you can use any vegetables you have around, tofu or really, anything. My daughter did like it with the sweet potato. Use as much curry as you like.

  • 1 tsp olive oil
  • 1/2 yellow onion , chopped
  • 2 cloves garlic, minced
  • 1 14 oz. can coconut milk
  • 4+ tsp curry powder
  • 1 Tbsp. soy sauce
  • 1 Tbsp. maple or corn syrup
  • 1/2 tsp salt
  • 1 sweet potato , peeled and chopped
  • 2 cups vegetables, peeled and chopped

Instructions

Heat olive oil in a medium saucepan over medium-high heat. Add onions and sauté until they soften, about 5 minutes. Stir in garlic and sauté for one minute.

Add the coconut milk, curry powder, soy sauce, maple syrup and salt. Mix well. Taste and add more curry powder as needed.

Bring to a boil and add the sweet potato. Turn down heat to low, cover and simmer for 5 minutes. Add the rest of the vegetables and mix well. Cover the pot and cook until the vegetables are done, about 10 minutes.

Adapted from Detoxinista

Marga’s Best Recipes

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