Scale

1 tbsp olive oil or coconut oil

1 small onion, diced

2 cloves garlic, minced

1 tbsp fresh ginger, minced

1 tbsp curry powder

1/2 tsp ground cumin

1/4 tsp cinnamon

1/4 tsp chili flakes (optional)

2 medium sweet potatoes, peeled and cubed

1 (14 oz) can coconut milk

1/2 cup vegetable broth or water

1/3 cup almond butter

Salt and pepper, to taste

1/4 cup sliced almonds, toasted

Fresh cilantro and lime wedges for serving

Cooked rice or quinoa, for serving

1. Heat oil in a large skillet or pot over medium heat. Add onion and sauté 4–5 minutes until soft.

2. Add garlic, ginger, curry powder, cumin, cinnamon, and chili flakes. Stir for 1 minute until fragrant.

3. Add cubed sweet potatoes, coconut milk, and broth. Stir well and bring to a simmer.

4. Cover and cook for 15–20 minutes until potatoes are fork-tender.

5. Stir in almond butter, salt, and pepper. Let simmer uncovered for 3–5 minutes to thicken.

6. Top with toasted almonds, fresh cilantro, and a squeeze of lime.

7. Serve warm over rice or quinoa.

Add spinach or chickpeas for extra protein and texture.

Store leftovers in the fridge for 4 days or freeze up to 2 months.

Make it nut-free by using sunflower seed butter instead of almond butter.

Keywords: sweet potato curry, almond curry, gluten-free vegan dinner