Creamy Coconut Curry with Okinawan Sweet Potatoes

Photo: Creamy Coconut Curry
Coconut adds creaminess to this vegan Okinawan sweet potato curry!
Yield
6-8 Servings
Vegan
Gluten-Free
Soy-Free
Entrees
Quick & Easy
Ingredients
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1 Tablespoon coriander
  • 1 teaspoon ginger powder
  • Pinch of cayenne
  • 2 medium Okinawan sweet potatoes, peeled and finely diced
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 (15-ounce) can coconut milk
  • 1 cup vegetable broth
  • Sea salt to taste
  • 1 Tablespoon arrowroot starch or as needed
Instructions
  1. Saute onion and garlic in a sauce pan for a few minutes, until onions start to become translucent.
  2. Add spices, and brown for another minute.
  3. Add Okinawan sweet potato and continue to brown for a couple of minutes.
  4. Add garbanzo beans, coconut milk, broth and salt.
  5. Bring to a boil, cover with a lid and simmer for 20 minutes.
  6. Add arrowroot starch as needed to thicken. Once desired consistency is achieved, serve over rice or naan bread and enjoy!
Down to Earth Creamy Coconut Curry Video Transcript.pdf