Description
A simple and delicious one-pan meal featuring sweet potatoes and coconut milk.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 2 medium sweet potatoes, peeled and diced
- 1 (13.5 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- Salt to taste
- Black pepper to taste
- Fresh cilantro, chopped, for garnish (optional)
Instructions
- Heat coconut oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic and ginger and cook for 1 minute more until fragrant.
- Add curry powder, cumin, and turmeric, and cook for 30 seconds, stirring constantly.
- Add diced sweet potatoes, coconut milk, and vegetable broth to the skillet.
- Bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until sweet potatoes are tender, stirring occasionally.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired.
Notes
- For a spicier dish, add a pinch of red pepper flakes with the other spices.
- You can add other vegetables like spinach or bell peppers in the last 5 minutes of cooking.
- This dish is great served on its own or with rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
Keywords: coconut sweet potato skillet, vegetarian, one-pan meal, vegan option, healthy, quick dinner