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Easy Curried Sweet Potatoes

Jamie Ball, All Animals Meatless Monday Recipe Contest, 2013

  • This is an easy curry to warm your belly—and the spices can be adjusted to suit your preference. Meredith Lee/The HSUS

Serves 4

¼ large onion
2 large sweet potatoes
4 tablespoons olive oil, divided
1 cup brown rice
2½ cups water
3 tablespoons chopped garlic, divided
2 tablespoons curry powder (or to taste)
1 can (13½ ounces) light coconut milk
Salt and pepper to taste

Preheat the oven to 450 F (232 C). Chop the onion into 1/2-inch chunks and set aside. Cut the sweet potatoes into 1-inch cubes.

Place the cubed sweet potatoes on a baking sheet in a single layer. Coat the sweet potatoes with 2 tablespoons of the olive oil and bake them for 45 minutes, stirring occasionally.

While the sweet potatoes are baking, combine the rice and water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Simmer until the water is absorbed and the rice is soft.

Remove the sweet potatoes from the oven and sprinkle them with salt and pepper and a tablespoon of garlic.

Bake for an additional 5-10 minutes or until the garlic is fragrant. 

Heat a large skillet to medium and add the remaining 2 tablespoons olive oil. Add the chopped onion and cook for 2 to 5 minutes or until they are soft and golden. Add the remaining garlic and 2 tablespoons of the curry powder and cook until fragrant (approximately 30 seconds to 2 minutes.)

Pour in the coconut milk and allow to reduce to desired sauce consistency. Finally, add salt and pepper to taste.

Serve using 1 cup of rice, one-fourth of the sweet potatoes and one-fourth of the curry sauce per person.

(Jamie Ball submitted this recipe—a finalist—to the 2013 All Animals Meatless Monday recipe contest.)

Nutrition

All figures are per serving (assumes 4 servings).

Calories: 473
Fat: 22 g 
Carbs: 61 g
Fiber: 5 g
Protein: 6 g
Sodium: 183 mg

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