Inspired by the World: Seychelles - Sweet Potato Curry and Macadamia Nut Tilapia

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and still provide protein.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric

Turmeric can be a cost-effective alternative with similar flavor notes.

Peel and chop sweet potatoes into cubes.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion, garlic, and ginger; sauté until fragrant, about 3-4 minutes.

Stir in curry powder and cook for another minute to toast the spices.

Add sweet potatoes and diced tomatoes; mix well to combine.

Pour in vegetable broth and bring to a boil.

Reduce heat to low and simmer until sweet potatoes are tender, about 15-20 minutes.

Stir in coconut milk and chickpeas; cook for an additional 5 minutes.

Add spinach and cook until wilted, about 2-3 minutes.

Remove from heat and stir in lime juice and cilantro.

Season with salt and black pepper to taste.

Serve warm with rice or naan.

Cooking Techniques

Spice Level:

Allergens