Description

This Sweet Potato & Almond Curry is a flavorful, gluten-free dish with creamy coconut milk, tender sweet potatoes, and warming spices. It’s a cozy, satisfying meatless meal that’s perfect for busy weeknights.

Ingredients

2 tbsp olive oil or coconut oil

1 small onion, diced

3 cloves garlic, minced

1 tbsp grated fresh ginger

2 tsp curry powder

1/2 tsp ground cumin

1/4 tsp cinnamon

1/4 tsp chili flakes (optional)

2 medium sweet potatoes, peeled and cubed

1 (14 oz) can diced tomatoes

1/2 cup ground almonds (almond meal)

1 (13.5 oz) can coconut milk

Salt and black pepper, to taste

Fresh cilantro, for garnish

Cooked rice or quinoa, for serving

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Instructions

1. In a large skillet or saucepan, heat oil over medium heat. Add onion and cook for 4–5 minutes until softened.

2. Stir in garlic and ginger. Cook for 1 minute until fragrant.

3. Add curry powder, cumin, cinnamon, and chili flakes. Toast spices for 30 seconds.

4. Add sweet potatoes, diced tomatoes, and coconut milk. Stir in ground almonds.

5. Season with salt and pepper. Bring to a gentle simmer.

6. Cover and cook for 20–25 minutes, stirring occasionally, until sweet potatoes are fork-tender.

7. If too thick, add a splash of water to reach desired consistency.

8. Taste and adjust seasoning. Serve over rice or quinoa and garnish with cilantro.

Notes

For a nut-free version, substitute ground almonds with sunflower seed meal.

Add chickpeas or spinach for extra protein and greens.

This curry keeps well—perfect for meal prep or leftovers.