Description
Discover the ultimate Sweet Potato Vegetable Curry, a quick and easy weeknight dinner packed with sweet potatoes, broccoli, cauliflower, chickpeas, and aromatic spices. This vibrant, nutrient‑dense curry comes together in under 30 minutes, delivering a hearty, flavor‑rich bowl perfect for families seeking comforting, plant‑forward meals. Serve over rice for a complete, satisfying dinner that’s both wholesome and delicious. Pair it with cucumber raita or a squeeze of lime for bright balance today
Ingredients
Scale
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 can chickpeas, drained and rinsed
- 1 cup fresh cilantro, chopped
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and cubed
- 1 can diced tomatoes
- 1 small zucchini, diced
- 1 cup vegetable broth
- 1 cup cooked rice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric powder
- ½ teaspoon ground ginger
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat oil in a large pot over medium heat. Add diced red bell pepper and sauté 3‑4 minutes.
- Add broccoli and cauliflower florets, cook 5 minutes.
- Stir in sweet potato cubes, zucchini, and chickpeas.
- Add diced tomatoes, vegetable broth, and all spices. Bring to a boil.
- Reduce heat, cover, and simmer 20‑25 minutes until sweet potatoes are tender.
- Remove from heat, stir in fresh cilantro.
- Serve over cooked rice.
Notes
- For extra richness
- stir in a splash of coconut cream at the end. Adjust salt and pepper to taste. Leftovers reheat well with a little extra broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 8g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Sweet Potato Vegetable Curry, vegetable curry recipe, easy curry dinner, sweet potato curry, healthy weeknight meals, plant based curry