Bell Pepper Curry with Sweet Potatoes
This pepper and sweet potato curry is a delicious and warming vegan meal! It's quick, easy and healthy - not to mention tasty!
Servings: 6 people
Calories: 236kcal
Ingredients
- 4 bell peppers
- 2 large sweet potatoes , (or 4 medium), peeled
- 6 tbsp olive oil , divided
- 4 tsp garam masala , (or curry powder), divided
- 2 tsp ground cumin , divided
- 6 cloves garlic , minced
- 1 chili pepper , minced
- 2 14.5 oz. (400ml) cans diced tomatoes
- 1/2 cup water
- 1/4 cup chopped fresh cilantro , plus more for garnish
- 1/2 tsp salt , or more to taste
- freshly squeezed lime juice , for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Chop the peppers and sweet potatoes into evenly sized chunks. Arrange on a baking sheet in a single layer. Drizzle with 4 tablespoons olive oil and season with 2 teaspoons garam masala and 1 teaspoon cumin. Toss and roast in the oven for 20 minutes.
- Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet. Add the garlic and chili pepper and cook over low heat until fragrant, for about 30 seconds. Add the remaining 2 teaspoons garam masala and 1 teaspoon cumin. Cook for a minute, stirring.
- Add the canned tomatoes, water, and chopped cilantro. Season with salt and cook, over medium heat, for 20 minutes more.
- Finally, add the roasted peppers and sweet potatoes and cook for 5-10 minutes more. If the curry isn’t thick enough to your liking, cook more. If it gets too thick, add more water.
- Drizzle with lime juice before serving. Garnish with chopped cilantro. Serve with rice.
Video
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 24g | Protein: 3.2g | Fat: 14.7g | Sodium: 527.1mg | Sugar: 10.4g