Quick Delicious Sweet Potato Curry The Perfect Recipe

You’ll love this dish because it’s healthy, cozy, and perfect for meal prep. It’s delicious with fresh cilantro, fresh lime, and a dollop of yogurt.

Sweet potato curry video

Ingredients & Substitutions for sweet potato curry

How to make sweet potato curry

Serving Suggestions

Variations

More curry recipes

Storage

More sweet potato recipes

More meatless meals

The natural sweetness of the spuds melds perfectly with the spices creating an irresistible blend of flavors and aromas. The sweet potato chunks become tender and creamy as they simmer in tomatoes, coconut milk, and vegetable broth. They taste delicious! You can put this curry together with little effort in one pot, and it’ll be ready in about 30 minutes. The taste is bold and well-balanced. It’s the perfect everyday family dinner, and you can add your favorite greens and protein, such as kale, spinach, chickpeas, or tofu. You can also use white-fleshed sweet potatoes or regular potatoes.

Chickpeas

You can use canned or dry chickpeas that you previously soaked and cooked. For a quick dinner, we recommend canned chickpeas. Substitute the chickpeas firm tofu (8 ounces or 250 grams) cut into 3/4 inch cubes. Red kidney, black, and pinto beans are also an excellent alternative to chickpeas.

Olive oil

We use olive oil to make a tasty flavor base and toast the spices. You can substitute any other vegetable oil for olive oil.

Onion, garlic, and ginger

Chopped onion, grated garlic, and grated ginger, gently fried in olive oil, make a tasty and aromatic Indian-tasting flavor base that will make your curry delicious.

Spices

Curry powder, cumin, and black pepper are essential spices in this curry. Red pepper flakes, ground coriander, turmeric powder, and garam masala are optional, but we recommend them to make a curry with an authentic flavor. Spices are not only tasty but also packed with antioxidants and super healthy.

Vegetable broth

You can use store-bought vegetable broth, or you can make it yourself. We use storebought most of the time as we eat this sweet potato curry as a weeknight dinner. Substitute water for vegetable stock.

Crushed tomatoes

Crushed tomatoes are our favorite for curries, but you can also use whole canned peeled tomatoes, tomato puree, or ripe fresh tomatoes chopped into pieces.

Coconut milk

Coconut milk and sweet potatoes are incredible together. You can use full-fat coconut milk for the creamiest and tastiest curry or low-fat coconut milk for a less caloric one. The coconut flavor is not overpowering at all, and we served this curry to people who swore to hate the coconut flavor, yet they loved this sweet potato curry recipe.

Salt

We like to use sea salt; kosher salt is also a good alternative.

Serve with

Lime or Lemon: freshly squeezed on top for a touch of acidity. Cilantro: freshly chopped, on top, for a touch of freshness. Substitute flat-leaf parsley. Rice: We recommend basmati to sop up the curry juices. A good flatbread or naan bread works well too. Yogurt: plain, Greek-style, or dairy-free yogurt. A dollop on top. Crushed peanuts: sprinkled on top (optional).

Warm the olive oil in a large pot or Dutch oven, then add chopped onion and fry on medium heat for 3 to 5 minutes. Add grated garlic and grated ginger, and fry for 1 minute. Turn the heat to low and add in curry powder, cumin, red pepper flakes, coriander, and turmeric powder. Toast the spices for 1 minute or until you smell their fragrant aroma. Add vegetable broth, diced sweet potatoes, drained and rinsed chickpeas, and crushed tomatoes, stir, bring to a boil, then simmer on medium heat for 20 minutes. Add coconut milk and simmer for ten minutes until the sweet potatoes are fork-tender and the curry is creamy. Turn the heat off, add garam masala, give it a final stir and serve. Tip: Garam masala makes Indian curries so fragrant and aromatic. It’s a spice blend you can buy in most supermarkets, online, or in Asian stores, and it contains cinnamon, mace, peppercorns, coriander seeds, cumin seeds, and cardamom pods. Adding garam masala at the end preserves its warming and aromatic flavor. Serve it in a bowl with a pinch of garam masala on top, a sprinkle of chopped cilantro, and a squeeze of Lemon or lime juice. You can serve it with:

White or brown rice: We love it with basmati rice. Flatbread, naan bread, or pita bread. Cauliflower rice for an even more veggie-packed variation. A dollop of plain, Greek, or non-dairy yogurt.

To do so, chop the greens into chunks and add them in 10 minutes before the curry is ready.

Vegan curry

Our delicious vegan curry recipe with a fragrant and creamy sauce, chewy tofu, and roasted cauliflower is a protein-packed meatless meal for the whole family. Check out our vegan curry recipe.

Lentil curry

Red lentils make the creamiest curry, similar to Indian dahl, giving it a rich and irresistible texture. Try this lentil curry with white rice, fresh lemon juice, and a dollop of yogurt; you’ll impress everyone around your table. Check out our lentil curry recipe.

Chickpea curry

Chickpeas are an excellent legume for an easy, mega-creamy, plant-based curry. You can make this quickly and with simple ingredients in one pot in about 30 minutes. Check out our chickpea curry recipe.

Cauliflower curry

Cauliflower curry is a vegetable-packed dinner perfect for weeknights and weekends. The cauliflower gets so creamy you won’t believe it! Check out our cauliflower curry recipe.

Tofu curry

Our quick and easy tofu curry is a great way to get plenty of plant protein with plenty of flavors. It’s easy to make with a few simple ingredients and in 30 minutes. Check out our tofu curry recipe.

Thai-inspired sweet potato curry

Want to turn this Indian-inspired sweet potato curry into a Tahi variation? Easy, replace the spices with a store-bought Thai red curry paste. A good one should include lemongrass, kaffir lime, red chili, galangal, garlic, cumin seeds, and powder in the ingredients list. You can find good ones online or in most Asian grocery stores. Add 2 to 3 tablespoons of Thai curry instead of the other spices and follow the instructions as per our recipe box below.

Eggplant curry Aloo gobi or potatoes and cauliflower curry Vegetable curry Thai red curry

Aloo Gobi (Potato & Cauliflower Curry)

Vegetable Curry

Thai Red Curry

Eggplant Curry

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 2 to 3 minutes. Add a couple of tablespoons of water if the curry is too thick. Freezer: sweet potato curry freezes well. Let it cool down completely at room temperature, then transfer it into a freezer-friendly container and freeze for up to 3 months. Thaw: in the microwave or the fridge over a few hours; reheat in the microwave with a couple of tablespoons of water stirred in.

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Roasted Sweet Potatoes

Microwave Sweet Potato

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Sweet Potato Salad

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