Velvety Sweet Potato Curry Bliss
This creamy Japanese curry combines roasted sweet potatoes and caramelized onions for a dish that’s both sweet and savory. Infused with rich spices and a touch of coconut cream, each bite offers a velvety texture that’s comforting and satisfying. Perfect for a cozy dinner, this unique curry showcases the vibrant flavors of autumn while providing a hearty meal everyone will love.
ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 large onion, sliced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 can (14 oz) coconut milk
- 3 tablespoons Japanese curry powder
- 2 tablespoons soy sauce
- 2 teaspoons ginger, minced
- 2 garlic cloves, minced
- Salt and pepper to taste
- Chopped green onions for garnish
- Cooked rice for serving
steps
- 1.
Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes and sliced onions in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- 2.
In a large pot, sauté the minced ginger and garlic over medium heat until fragrant.
- 3.
Add the roasted sweet potatoes and onions to the pot, stirring to combine.
- 4.
Pour in the vegetable broth and coconut milk, bringing to a simmer.
- 5.
Stir in the Japanese curry powder and soy sauce, adjusting seasoning to taste. Let simmer for 10-15 minutes to thicken.
- 6.
Serve hot over a bed of rice, garnished with chopped green onions. Enjoy!
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