VEGAN SWEET POTATO AND GREEN BEAN CURRY
If you’ve been on the hunt for a heartwarming dish that screams flavor, look no further than the Vegan Sweet Potato and Green Bean Curry. This tantalizing dish isn’t just a delight for your tastebuds but also a powerhouse of nutrition. Let’s dive right into the specifics of whipping up this meal!
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Nutritions
Nutrition Facts
VEGAN SWEET POTATO AND GREEN BEAN CURRY
Amount per Serving
Calories
350
% Daily Value*
Fat
15
g
23
%
Saturated Fat
10
g
63
%
Sodium
400
mg
17
%
Carbohydrates
50
g
17
%
Fiber
7
g
29
%
Sugar
8
g
9
%
Protein
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Sweet potatoes – 2 large about 1.5 pounds [~680 grams]
- Green beans – 1 cup snapped, about 8 oz [~227 grams]
- Coconut milk – 1 can 14 oz [~400 ml]
- Yellow onion – 1 medium-sized, finely chopped
- Garlic cloves – 3 minced
- Ginger – 2 inches [~5 cm] grated
- Turmeric powder – 1 teaspoon [~5 ml]
- Curry powder – 1 tablespoon [~15 ml]
- Red chili flakes – 1/2 teaspoon adjust to taste
- Vegetable broth – 2 cups [~475 ml]
- Lime – 1 juiced
- Cilantro – a handful chopped, for garnish
- Salt and pepper – to taste
- Oil – 2 tablespoons [~30 ml]
Instructions
- Start by peeling and dicing your sweet potatoes into bite-sized chunks.
- Rinse the green beans thoroughly and snap off the ends.
- In a large pot or deep skillet, heat up the oil over medium heat.
- Once the oil is shimmering, throw in the finely chopped onions, and sauté until translucent.
- Add in the minced garlic and grated ginger, and let them release their aroma – usually takes about a minute.
- Stir in the curry powder, turmeric, and red chili flakes. Combine them well with the sautéed mix.
- Toss the diced sweet potatoes into the pot, ensuring they get a good coating of the spice mixture.
- Pour in the vegetable broth, and let the Vegan Sweet Potato and Green Bean Curry start its magic by simmering for about 15 minutes.
- Once the sweet potatoes are halfway done, add the green beans to the pot.
- Continue to let it simmer until both the sweet potatoes and green beans are tender.
- Gently pour in the coconut milk, blending it in to give the curry its creamy texture.
- Allow the curry to simmer for another 5 minutes on low heat.
- Finish off by squeezing in the lime juice, and season with salt and pepper according to your preference.
- Give it one final stir, and you’re ready to serve!
Notes
Always choose organic sweet potatoes. They’re more flavorful and free from unwanted chemicals.
Adjust the level of chili according to your taste. If you’re not a fan of heat, leave it out altogether.
Freshly squeezed lime juice can make a significant difference in elevating the flavors.
The Vegan Sweet Potato and Green Bean Curry thickens as it cools. If reheating, you might want to add a splash of vegetable broth or water to adjust consistency.
Adjust the level of chili according to your taste. If you’re not a fan of heat, leave it out altogether.
Freshly squeezed lime juice can make a significant difference in elevating the flavors.
The Vegan Sweet Potato and Green Bean Curry thickens as it cools. If reheating, you might want to add a splash of vegetable broth or water to adjust consistency.
