50+ Easy and Delicious Winter Curry Recipes for Cold Days

As the cold winter months set in, there’s nothing quite like the warmth and comfort of a hearty curry to soothe your soul.

From aromatic spices to rich, creamy sauces, winter curries offer a delightful escape from the chilly weather.

This collection of over 50 winter curry recipes showcases a variety of ingredients, flavors, and cooking techniques that are sure to please any palate.

Whether you’re a fan of vegetarian dishes, love the heartiness of meat-based curries, or are looking for healthy options, there’s something here for everyone.

Let the enticing aromas of spices fill your kitchen, and get ready to indulge in the ultimate winter comfort food!

50+ Easy and Delicious Winter Curry Recipes for Cold Days

Winter is the perfect time to explore the world of curries, and with these 50+ winter curry recipes, you have plenty of delicious options at your fingertips.

Each recipe invites you to experience the rich tapestry of flavors that curry can offer, whether you prefer creamy coconut milk bases, fiery spices, or hearty vegetables.

Embrace the joy of cooking and share these flavorful dishes with family and friends, creating lasting memories around the dinner table.

So, grab your favorite spices, gather your ingredients, and let’s dive into the wonderful world of winter curries!

Spicy Butternut Squash and Chickpea Curry

This vibrant curry is a perfect blend of sweet butternut squash and hearty chickpeas, infused with warming spices. The creamy coconut milk adds a luxurious touch, making it a satisfying meal for a cold winter night.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon red pepper flakes (adjust to taste)
• Salt to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the diced butternut squash, curry powder, turmeric, cumin, and red pepper flakes. Stir to coat the squash in the spices.
4. Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for about 15-20 minutes, or until the squash is tender.
5. Add the chickpeas and stir gently to combine. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
6. Season with salt to taste and garnish with fresh cilantro before serving.

This spicy butternut squash and chickpea curry is not only a feast for the eyes but also a heartwarming meal that embodies the essence of winter comfort. The combination of sweet and savory flavors, along with the creamy texture of coconut milk, makes it an ideal dish for family gatherings or cozy nights in. Serve it over steaming rice or with warm naan for a complete and satisfying meal.

Creamy Spinach and Potato Curry

This creamy curry brings together tender potatoes and vibrant spinach in a luscious sauce made with yogurt and spices. It’s a nourishing dish that packs a punch of flavor while being easy to prepare.

Ingredients:

• 3 medium potatoes, peeled and cubed
• 4 cups fresh spinach, washed and chopped
• 1 cup plain yogurt
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon garam masala
• 1 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and sauté for a minute until they start to crackle.
2. Add the chopped onion and cook until golden brown, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
3. Add the cubed potatoes, garam masala, coriander powder, and salt. Stir well to coat the potatoes in the spices.
4. Pour in enough water to cover the potatoes, bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
5. Once the potatoes are cooked, stir in the chopped spinach and cook until wilted. Reduce heat and add the yogurt, mixing until the sauce is creamy and heated through.
6. Garnish with fresh cilantro and serve hot with basmati rice.

This creamy spinach and potato curry is an excellent option for those chilly winter evenings when you crave something hearty and wholesome. The balance of spices with the creaminess of yogurt creates a beautifully rich sauce that envelops each potato and spinach bite. It’s a wonderful way to incorporate greens into your diet while enjoying a fulfilling meal. Pair it with basmati rice to soak up the delicious flavors.

Lentil and Cauliflower Curry

This nutritious lentil and cauliflower curry is packed with protein and fiber, making it an excellent choice for a wholesome winter meal. The fragrant spices combined with the earthy lentils and tender cauliflower create a deliciously satisfying dish.

Ingredients:

• 1 cup red lentils, rinsed
• 1 small head of cauliflower, cut into florets
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1 teaspoon mustard seeds
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked quinoa or rice for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the mustard seeds and cook until they start to pop.
2. Add the chopped onion and sauté until soft and golden, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes.
3. Add the curry powder, turmeric, and lentils, stirring well to combine. Pour in the coconut milk and enough water to cover the lentils. Bring to a boil.
4. Reduce the heat and add the cauliflower florets. Cover and simmer for about 20 minutes, or until the lentils are tender and the cauliflower is cooked through.
5. Season with salt to taste, and garnish with fresh cilantro before serving.

This lentil and cauliflower curry is a perfect way to embrace the flavors of winter while nourishing your body. The combination of lentils and cauliflower not only makes for a filling meal but also provides a wealth of nutrients. The spices add warmth and depth, making it a comforting dish that’s ideal for cozy nights in. Serve it over quinoa or rice to make the meal even heartier and more satisfying.

Coconut Chickpea and Sweet Potato Curry

This coconut chickpea and sweet potato curry is a delightful fusion of textures and flavors. The sweet potatoes provide a natural sweetness that pairs beautifully with the spices, while the chickpeas add protein and heartiness to this dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt to taste
• 2 tablespoons olive oil
• Fresh basil or cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the diced sweet potatoes and stir in the red curry paste, cumin, and coriander. Cook for another 2 minutes to let the spices bloom.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for about 15 minutes or until the sweet potatoes are tender.
5. Add the chickpeas and season with salt. Simmer for an additional 5-10 minutes, allowing the flavors to meld.
6. Garnish with fresh basil or cilantro and serve over jasmine rice.

This coconut chickpea and sweet potato curry is a wonderfully balanced dish that combines the sweetness of the potatoes with the creaminess of coconut milk. It’s a nourishing meal that’s perfect for a family dinner or a cozy night in. The vibrant colors and rich flavors will make it a favorite during the winter months, ensuring everyone leaves the table satisfied.

Mushroom and Pea Curry

This mushroom and pea curry is a delightful vegetarian option, bursting with earthy flavors and vibrant colors. The combination of mushrooms and peas makes for a satisfying dish that’s both hearty and comforting.

Ingredients:

• 2 cups mushrooms, sliced (any variety)
• 1 cup frozen peas
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and golden, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the sliced mushrooms and cook for about 5 minutes, allowing them to release their moisture and become tender.
4. Sprinkle in the curry powder, turmeric, and garam masala, stirring to coat the mushrooms evenly.
5. Pour in the coconut milk and bring to a simmer. Add the frozen peas and cook for an additional 5-10 minutes, allowing the flavors to meld.
6. Season with salt to taste, garnish with fresh cilantro, and serve hot over basmati rice.

This mushroom and pea curry is a quick and easy dish that showcases the flavors of winter vegetables. The earthy mushrooms combined with sweet peas create a delightful contrast in textures, making this curry a hit for both vegetarians and meat-lovers alike. Serve it with basmati rice to enjoy a comforting meal that warms you from the inside out.

Warm Spiced Carrot and Lentil Curry

This warm spiced carrot and lentil curry is both healthy and hearty, perfect for a nutritious winter meal. The sweetness of the carrots pairs beautifully with the earthiness of lentils, creating a satisfying dish that’s packed with flavor.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 cup red lentils, rinsed
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• Salt to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked quinoa or brown rice for serving

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the chopped carrots and stir in the curry powder, cumin, and cinnamon. Cook for an additional 2-3 minutes to allow the spices to infuse the vegetables.
4. Add the red lentils and coconut milk, along with enough water to cover the lentils and carrots. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils and carrots are tender.
5. Season with salt to taste, and garnish with fresh cilantro before serving.

This warm spiced carrot and lentil curry is a celebration of winter produce, combining the natural sweetness of carrots with the nuttiness of lentils. The aromatic spices create a cozy atmosphere in your kitchen as it cooks, making it an excellent dish for family gatherings or quiet dinners. Pair it with quinoa or brown rice to enhance the dish’s nutritional value, and enjoy a hearty meal that feels like a warm hug on a cold winter’s night.

Creamy Tomato and Spinach Curry

This creamy tomato and spinach curry is rich, flavorful, and quick to prepare, making it a great weeknight dinner option. The combination of fresh spinach and ripe tomatoes creates a beautiful, vibrant dish that is both comforting and nutritious.

Ingredients:

• 2 cups fresh spinach, washed and chopped
• 2 cups cherry tomatoes, halved (or 1 can diced tomatoes)
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the halved cherry tomatoes (or canned diced tomatoes) and cook until they start to break down, about 5 minutes.
4. Sprinkle in the curry powder, cumin, and paprika, stirring to combine. Cook for another 2 minutes to let the spices bloom.
5. Pour in the coconut milk and bring to a gentle simmer. Add the chopped spinach and cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot over basmati rice.

This creamy tomato and spinach curry is a delightful blend of flavors that embodies the essence of winter warmth. The rich coconut milk and spices create a luscious sauce, while the fresh spinach adds a nutritious punch. It’s an excellent dish for busy weeknights, and serving it over basmati rice makes it even more satisfying.

Spiced Pumpkin and Lentil Curry

This spiced pumpkin and lentil curry is a delicious way to showcase seasonal ingredients. The sweet and creamy pumpkin blends perfectly with protein-packed lentils, creating a hearty dish that is perfect for warming up on cold days.

Ingredients:

• 2 cups pumpkin or butternut squash, peeled and diced
• 1 cup green or brown lentils, rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh parsley or cilantro for garnish
• Cooked quinoa or rice for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the diced pumpkin, lentils, curry powder, cumin, and coriander. Stir to coat the vegetables in the spices.
4. Pour in the coconut milk and enough water to cover the lentils and pumpkin. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils and pumpkin are tender.
5. Season with salt and pepper to taste, garnish with fresh parsley or cilantro, and serve hot over quinoa or rice.

This spiced pumpkin and lentil curry is not only delicious but also packed with nutrients, making it a perfect choice for a healthy winter meal. The sweetness of the pumpkin complements the earthy lentils, while the spices add warmth and depth. It’s a fantastic dish for meal prep, as it reheats beautifully and gets even better the next day.

Caribbean Coconut Curry with Root Vegetables

This Caribbean coconut curry with root vegetables is a vibrant, tropical twist on traditional winter curries. The combination of sweet potatoes, carrots, and coconut milk creates a dish that is both satisfying and full of flavor, transporting you to a warm paradise.

Ingredients:

• 1 large sweet potato, peeled and diced
• 2 medium carrots, peeled and sliced
• 1 red bell pepper, diced
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon allspice
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked rice or plantains for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the diced sweet potato, sliced carrots, and diced red bell pepper. Sprinkle with curry powder and allspice, stirring to combine.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for about 20-25 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot over rice or with fried plantains.

This Caribbean coconut curry with root vegetables is a festive and colorful dish that brightens up any winter table. The richness of coconut milk combined with the aromatic spices creates a delightful balance of flavors that is both comforting and invigorating. It’s a fantastic way to enjoy seasonal root vegetables while indulging in a taste of the tropics. This dish is sure to impress your guests and provide a welcome escape from the winter chill.

Spicy Cauliflower and Chickpea Curry

This spicy cauliflower and chickpea curry is a vibrant, hearty dish that’s packed with flavor and nutrition. The combination of tender cauliflower and protein-rich chickpeas makes it a satisfying meal that pairs well with rice or naan.

Ingredients:

• 1 head of cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the cauliflower florets and sprinkle with curry powder, turmeric, and cumin. Stir to coat the cauliflower with the spices.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for about 15 minutes, or until the cauliflower is tender.
5. Stir in the chickpeas and cook for another 5-7 minutes until heated through. Season with salt and pepper to taste.
6. Garnish with fresh cilantro and serve hot over rice or with naan.

This spicy cauliflower and chickpea curry is a delightful dish that showcases the flavors of winter vegetables while providing a hearty and nutritious option for dinner. The combination of spices creates a warming sensation, making it perfect for chilly nights. Serve it with rice or naan to soak up the creamy sauce, and enjoy a comforting meal that will become a staple in your winter menu.

Winter Vegetable and Coconut Curry

This winter vegetable and coconut curry is a celebration of seasonal produce, featuring root vegetables and a creamy coconut sauce. It’s a versatile dish that can be adapted to include your favorite vegetables and spices.

Ingredients:

• 2 cups root vegetables (such as carrots, parsnips, and turnips), peeled and chopped
• 1 red bell pepper, diced
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon coriander
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked quinoa or brown rice for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the chopped root vegetables and diced bell pepper, stirring to combine. Sprinkle with curry powder and coriander.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for about 20-25 minutes, or until the vegetables are tender.
5. Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot over quinoa or brown rice.

This winter vegetable and coconut curry is a nourishing and comforting dish that takes advantage of seasonal ingredients. The creamy coconut milk enhances the natural sweetness of the root vegetables, while the spices add depth and warmth. It’s an excellent option for a family meal or a cozy dinner with friends, and it can easily be customized to include whatever vegetables you have on hand.

Thai Green Curry with Tofu and Vegetables

This Thai green curry with tofu and vegetables is a fragrant and flavorful dish that brings a taste of Thailand to your winter table. The combination of green curry paste, coconut milk, and fresh vegetables creates a delightful harmony of flavors.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 cups mixed vegetables (such as bell peppers, zucchini, and snow peas)
• 1 can coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons green curry paste
• 1 tablespoon soy sauce
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh basil or cilantro for garnish
• Cooked jasmine rice for serving

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the cubed tofu and cook until lightly browned, about 5-7 minutes.
4. Stir in the green curry paste and cook for 1-2 minutes to let the flavors meld.
5. Pour in the coconut milk and soy sauce, then add the mixed vegetables. Bring to a simmer and cook for about 10 minutes, or until the vegetables are tender.
6. Season with salt and pepper to taste, garnish with fresh basil or cilantro, and serve hot over jasmine rice.

This Thai green curry with tofu and vegetables is a delicious and aromatic dish that warms you up on cold winter nights. The green curry paste adds a vibrant kick, while the creamy coconut milk balances the spice beautifully. It’s a perfect meal for vegetarians and can be enjoyed with fragrant jasmine rice, making it a satisfying and flavorful option for any dinner gathering.

Creamy Butternut Squash and Chickpea Curry

This creamy butternut squash and chickpea curry is a delicious way to celebrate winter produce. The sweetness of the butternut squash paired with hearty chickpeas creates a filling and nutritious dish that is perfect for chilly evenings.

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 can chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 2 tablespoons red curry paste
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh spinach for garnish
• Cooked rice or naan for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the diced butternut squash and cook for about 5 minutes, stirring occasionally.
4. Mix in the red curry paste and cumin, ensuring the squash is well coated.
5. Pour in the coconut milk and chickpeas, bringing the mixture to a simmer. Cook for 20-25 minutes, or until the squash is tender.
6. Season with salt and pepper to taste, and stir in fresh spinach just before serving. Serve hot over rice or with naan.

This creamy butternut squash and chickpea curry is not only delightful to eat, but it also nourishes your body and soul during the winter months. The combination of the creamy coconut milk and warming spices creates a rich, comforting sauce that beautifully complements the sweetness of the squash. It’s an ideal dish for family dinners or cozy gatherings with friends, making it a great addition to your winter recipe collection.

Mushroom and Pea Curry

This mushroom and pea curry is a simple yet flavorful dish that showcases the earthy flavors of mushrooms and the sweetness of peas. It’s quick to prepare, making it an excellent choice for busy weeknights.

Ingredients:

• 2 cups mushrooms, sliced (button or cremini)
• 1 cup frozen peas
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Fresh cilantro for garnish
• Cooked basmati rice for serving

Instructions:

1. Heat vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
4. Sprinkle in the curry powder and turmeric, stirring to coat the mushrooms evenly.
5. Pour in the coconut milk and bring to a gentle simmer. Add the frozen peas and cook for an additional 5 minutes.
6. Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot over basmati rice.

This mushroom and pea curry is a wonderful balance of textures and flavors, making it a satisfying option for a quick dinner. The mushrooms bring an earthy richness to the dish, while the sweet peas add a pop of color and flavor. It’s perfect for those cold winter nights when you want something warm and comforting without spending too much time in the kitchen.

Sweet Potato and Spinach Curry

This sweet potato and spinach curry is a hearty, nutritious dish that is bursting with flavors. The sweet potatoes add natural sweetness, while the spinach provides a vibrant green color and a wealth of nutrients, making this curry both delicious and wholesome.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups fresh spinach, washed and chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• Cooked quinoa or brown rice for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Add the diced sweet potatoes and sprinkle with curry powder and cumin. Stir to coat the sweet potatoes with the spices.
4. Pour in the coconut milk and bring to a simmer. Cover and cook for about 15-20 minutes, or until the sweet potatoes are tender.
5. Stir in the chopped spinach and cook for another 2-3 minutes until wilted. Season with salt and pepper to taste.
6. Serve hot over cooked quinoa or brown rice.

This sweet potato and spinach curry is not only satisfying but also offers a wonderful combination of flavors and textures. The creamy coconut milk and spices make for a delicious sauce that perfectly complements the sweet potatoes. It’s a fantastic option for those looking to warm up during winter while enjoying a nutritious meal that’s easy to prepare and full of flavor.

Note: More recipes are coming soon!