Warming Sweet Potato and Carrot Curry

This Warming Sweet Potato and Carrot Curry is naturally gluten-free, vegan, and super nourishing & delicious!

Sweet potatoes and carrots are one of my favorite things to eat in the fall time, and I love incorporating them into different curries, soups, stews, and roasted salads for example. Here is one of my go-to easy recipes for cozy fall evenings 💛

WARMING SWEET POTATO AND CARROT CURRY RECIPE

Cooking time 45-60 min

Serves 4

Ingredients

• 1 can of coconut milk (full fat)
• 4 carrots, peeled
• 3-4 garlic cloves
• 1 sweet potato
• A chunk of fresh ginger
• 2 tablespoons curry powder
• 1,5 tablespoons garam masala
• 1,5 teaspoons turmeric
• 1 dl or 1/4 cup almond flour (leave it out if allergic 💔 I used it to thicken the curry)
• 1 red chili (with seeds if you like it to have some heat)
• 2 generous tablespoons of tomato puree
• Bag of fresh spinach (kale works too)
• Aproxx 4 dl or 1 ¾ cups water
• 2-3 tablespoons soy sauce, or to taste
• Black pepper
• Salt to taste
• Juice of 1 lime

Instructions

1. Peel and cut the carrots and sweet potato into chunks. Mince your garlic and ginger. Dice your chili.
2. Take a (large) saucepan, and add olive oil and minced garlic. Sauté for a couple of minutes over low/medium heat, then add spices, chili, and ginger. Cook for a few minutes.
3. Then add coconut milk and tomato paste. Add soy sauce and almond flour. Add water until the veggies are covered.
4. Cover your pan and let it simmer over low heat for about 35-45 minutes, or until the veggies are soft and the curry is nice and thick. Check the taste and add salt if needed.
5. When it’s almost done, add the spinach and let it cook for a couple of minutes. If you use kale, add it a bit earlier!
6. Take the pan off the heat and squeeze in the lime juice. Voilá it’s done ☀️

Serve with coconut yogurt, fresh red chili, rice or oat grains, crispy tofu, and fresh parsley or coriander.

Crispy Tofu

• 1 block of extra firm tofu (about 300 g or 10 oz.)
• 1/2 teaspoon curry powder
• 1/2 teaspoon paprika powder
• Salt, to taste
• Olive oil to cook

Instructions

1. Press the excess water off the tofu and cut it into small cubes. Add oil to your pan and cook your tofu until it starts to crisp up and get some color. Season with salt, curry powder, and paprika.

Tips and notes

You can also make this curry with chickpeas, lentils, or other proteins if you like! If you use chickpeas or lentils, add them to the curry at the beginning, so they have enough time to cook.

You can also add the tofu straight into the curry, but if you like your tofu to be crispy, add it separately.

Other curry recipes you might like 😋

Easy Tofu Curry with Coconut Milk