Sweet Potato Curry

This curry is sure to be a hit with anyone who enjoys an extra kick of flavor at dinnertime.

Serves 4

  • 1 tbsp. olive oil
  • 2 medium onions, chopped (2 cups)
  • 2 tbsp. unbleached all-purpose flour
  • 1 cup low-fat coconut milk
  • 2 cups vegetable broth
  • 2 tbsp. curry powder
  • 1 cup sliced carrots
  • 1 cup diced red bell pepper
  • 1 cup peeled, cubed sweet potato
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 2 tbsp. chopped fresh mint


In large saucepan, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring, 1 minute. Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, 2 to 3 minutes.

Add carrots, bell pepper, sweet potato, cauliflower and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint and cook 5 minutes more. Serve hot over basmati rice if desired.

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Nutrition Information

Sweet Potato Curry

Servings per Recipe: 4

Amount per Serving

Calories:  278

Calories from Fat:  

Total Fat:  11g

Saturated Fat:  


Sodium:  577mg

Carbohydrates:  426

Protein:  8g

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