Sweet Potato Recipes Cozy Vegetable Curry One Pot

I make this cozy curry when life needs color. It sits in my list of sweet potato recipes and never lets me down. We build big flavor in one pot, so it joins my 1 Pot Meals and Easy Dinner Recipes plan. Bright veg, creamy sauce, gentle heat. It reads like Vegetable Curry Recipes and Plant-Based Recipes, yet it tastes like Sweet Potato Curry we crave.

Table of Contents

• 1) Key Takeaways
• 2) Easy Sweet Potato Vegetable Curry Recipe
• 3) Ingredients for Sweet Potato Vegetable Curry
• 4) How to Make Sweet Potato Vegetable Curry
• 5) Tips for Making Sweet Potato Vegetable Curry
• 6) Making Sweet Potato Vegetable Curry Ahead of Time
• 7) Storing Leftover Sweet Potato Vegetable Curry
• 8) Try these curry dinners next
• 9) Sweet Potato Vegetable Curry Recipe
• 10) Nutrition

1) Key Takeaways

This curry brings soft sweet potato, bright veg, and creamy coconut into one warm bowl. I keep the steps simple so we move from chopping board to table with calm hands. The flavor lands bold yet friendly and weeknight ready.

We cook in one pot for easy cleanup. The sauce leans on pantry spice, ginger, and garlic. Lime wakes everything at the end. Rice or warm flatbread turns the pot into a complete meal.

Leftovers hold well and taste even better the next day. The recipe flexes with what we have. Chickpeas, spinach, or peas slide in with no fuss. We keep it plant based and budget friendly without losing comfort.

2) Easy Sweet Potato Vegetable Curry Recipe

I call this my weeknight hug. It sits with my sweet potato recipes list and it earns the top spot. Sweet potato recipes bring color and steady energy and this pot gives both. I cook it, we eat, and the kitchen still looks tidy. On Cook Daily Recipe with me Linda, I share this link so friends can make it too at https://www.cookdailyrecipes.com.

One pot means fewer dishes and steady heat control which fits 1 Pot Meals. When time runs tight, I grab the simple trio from my shelf and laugh at the name 3 Ingredient Dinner Recipes while I still add a few more for flavor. The spirit stays the same quick smart and satisfying.

This bowl reads like Vegetable Curry Recipes and Sweet Potato Curry and lands under Easy Dinner Recipes for sure. We keep it in the lane of Plant Based Recipes without missing depth. The sauce stays creamy from coconut milk, the spice stays warm not fierce, and the lime brings lift.

3) Ingredients for Sweet Potato Vegetable Curry

Sweet potato diced Orange cubes turn tender and sweet. They thicken the sauce and add body so each spoonful feels rich.

Coconut oil A small spoon of fat helps the spices bloom and gives a soft round finish to the sauce.

Onion Fine dice cooks down fast and builds the base. It brings mild sweetness that balances the spice.

Garlic and fresh ginger These two wake the pot. They smell bright and sharp and make the curry taste alive.

Red bell pepper and zucchini Color and crunch arrive from these two. They soften yet keep a little bite for texture.

Cauliflower and broccoli florets Small pieces soak up sauce and round out the veg mix so the bowl looks full.

Chickpeas Tender beans add protein and a nutty note. They make the curry hearty and lunch worthy.

Diced tomatoes A can brings gentle acid that cuts the richness and helps the sauce stay bright.

Full fat coconut milk This brings the creamy feel we love without dairy. It carries the spices well.

Vegetable broth A cup loosens the pot and gives simmer room. Low sodium keeps salt in check.

Curry powder turmeric cumin and a pinch of cinnamon Warm spice creates depth. The blend leans fragrant not hot.

Salt and black pepper Season from the start so veg taste like themselves not just the sauce.

Lime juice A squeeze at the end sharpens flavors and lifts the whole bowl.

Fresh cilantro A handful on top brings green freshness with each bite.

Cooked rice or warm flatbread The cozy side that turns curry into a full meal.

4) How to Make Sweet Potato Vegetable Curry

Step one Set a large pot over medium heat and melt the coconut oil then add onion. Stir until soft and translucent.

Step two Add garlic and ginger and stir until fragrant. Keep the heat steady so nothing burns.

Step three Tip in sweet potato, bell pepper, zucchini, cauliflower, and broccoli. Toss so veg coat in aromatics.

Step four Sprinkle curry powder, turmeric, cumin, and cinnamon. Stir until the spices cling to the veg and smell toasty.

Step five Pour in coconut milk, tomatoes, and broth. Bring the pot to a gentle simmer and cover.

Step six Cook until sweet potato turns tender which takes about fifteen minutes then stir in chickpeas. Simmer a few more minutes.

Step seven Remove the lid and let the sauce thicken to your liking. Squeeze in lime juice and season to taste.

Step eight Ladle over rice and add cilantro. Sit down and enjoy the calm heat and creamy sauce.

5) Tips for Making Sweet Potato Vegetable Curry

Cut veg in even sizes so they cook at the same pace. Small cubes of sweet potato soften faster and keep the sauce thick yet spoonable.

Toast the spice in the pot not on the side. The brief contact with heat deepens flavor. If the pot looks dry, splash a little broth to keep things moving.

Finish with acid. Lime or a touch of rice vinegar brightens the coconut and keeps the curry from tasting heavy. A small pinch of sugar can balance tart tomatoes if needed.

6) Making Sweet Potato Vegetable Curry Ahead of Time

I like to chop veg in the morning and keep them in containers. When dinner time arrives, the pot comes together fast and calm.

Cook the curry one day ahead and chill it. The spices settle and knit overnight. Reheat on low heat and add a splash of broth to bring the sauce back to silky.

Rice keeps well in the fridge too. Warm it with a bit of water so the grains relax. This routine fits busy weeks and keeps our sweet potato dishes plan on track which is one of my favorite semantics for sweet potato recipes.

7) Storing Leftover Sweet Potato Vegetable Curry

Place cooled curry in airtight containers. It stays fresh in the fridge for up to four days. The sauce thickens as it sits which tastes even better.

For longer storage, freeze in single meal portions. Thaw in the fridge, then warm on the stove with a spoon of broth. The veg keep their shape and the flavor holds steady.

Label your container so the plan stays clear. This habit keeps our collection of recipes with sweet potatoes organized which echoes the idea behind sweet potato recipes.

8) Try these curry dinners next

9) Sweet Potato Vegetable Curry Recipe

Sweet Potato Recipes Cozy Vegetable Curry One Pot

I make this cozy curry when life needs color. It sits in my list of sweet potato recipes and never lets me down. We build big flavor in one pot, so it joins my 1 Pot Meals and Easy Dinner Recipes plan. Bright veg, creamy sauce, gentle heat. It reads like Vegetable Curry Recipes and Plant-Based Recipes, yet it tastes like Sweet Potato Curry we crave.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Dinner

Cuisine: Indian Inspired

Keywords: 1 Pot Meals, 3 Ingredient Dinner Recipes, chickpea curry, easy dinner recipes, one pot dinner, Plant-Based Recipes, Sweet Potato Curry, sweet potato recipes, vegan curry, Vegetable Curry Recipes

Servings: 4 servings

Author: Linda

Ingredients

• 1 tbsp coconut oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large sweet potato, peeled and diced
• 1 red bell pepper, chopped
• 1 small zucchini, diced
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 can chickpeas, drained and rinsed
• 1 can diced tomatoes
• 1 can full fat coconut milk
• 1 cup low sodium vegetable broth
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• Juice of 1 lime
• Fresh cilantro for serving
• Cooked rice for serving

Instructions

1. Warm the coconut oil in a large pot over medium heat, then add onion. Cook until soft.
2. Stir in garlic and ginger. Cook until fragrant.
3. Add sweet potato, bell pepper, zucchini, cauliflower, and broccoli. Toss to coat with the aromatics.
4. Sprinkle in curry powder, turmeric, cumin, cinnamon, salt, and pepper. Stir until the spices coat the veg.
5. Pour in coconut milk, tomatoes, and broth. Bring to a gentle simmer.
6. Cover and cook until the sweet potato turns tender, about 15 minutes, then add chickpeas.
7. Simmer uncovered a few minutes more to thicken, stirring now and then.
8. Finish with lime juice. Taste and adjust salt or spice.
9. Serve hot with rice and a shower of cilantro.

Notes

Swap chickpeas with lentils for a different texture. Use spinach in the last few minutes for extra greens. For mild heat, add a pinch of chili flakes. Leftovers keep in the fridge for four days. Reheat with a splash of broth. For a thicker sauce, simmer a few extra minutes with the lid off. We like jasmine rice, but warm naan works too.

10) Nutrition

One hearty bowl offers balanced comfort. Calories land in the moderate range and fiber rides high from sweet potato and chickpeas which helps us feel full and steady.

Protein comes from chickpeas and the veg mix. Coconut milk brings satisfying richness without dairy. Sodium stays in check when we choose low sodium broth and season with a light hand.

For a lighter bowl, serve more veg and a smaller scoop of rice. For more energy, serve extra rice. I like this flexibility because it fits many tables and many days.