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Bell Pepper Curry with Sweet Potatoes

The nutritionist's words are always on my mind. Here's what I like about this meal for me:

  • It didn't even call for onion, which I'm supposed to eliminate from my diet.

  • Bell peppers are a good source of folic acid, and mine is on the low side.

  • Sweet potatoes have 15% DRV of Niacin, and Niacin helps with thyroid function. My levels have been off, and I'm taking supplements, but this could only help right?

  • Sweet potatoes have 4% DRV of iron, which I have too much of, so a lower number is good for me.

What don't I like? Pretty carb heavy. Tried to balance that with cauliflower rice, which I thought I had handy, so.... I had regular rice instead. Womp womp womp.

Bell Pepper Curry with Sweet Potatoes

Source: Yummy Addiction | Serves: 2-3 | Time: 40 min

Changes: skipped chili pepper and added cayenne


2 bell peppers, chopped into chunks (I went with yellow, the red and green looked gross at the store)

1 large sweet potato, peeled and chopped into chunks

3 tbsp olive oil, divided

2 tsp curry powder, divided

1 tsp ground cumin, divided

3 cloves garlic, minced

Dash of cayenne pepper

1 14.5 oz can diced #tomatoes

1/4 cup water

2 tbsp chopped fresh cilantro , plus more for garnish

1/4 tsp salt , or more to taste

Lime juice, for drizzling

Rice, to serve


Preheat the oven to 350°F. 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 2 tablespoons olive oil and season with 1 teaspoon curry powder and 1/2 teaspoon cumin. Toss and roast in the oven for 20 minutes.

Meanwhile, heat the remaining EVO in a skillet. Add the garlic and cook over low heat until fragrant, for about 30 seconds. Add the remaining 1 teaspoon curry, 1/2 teaspoon cumin with a dash of cayenne. 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.

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