Delicious bowl of sweet potato curry with vibrant spices and herbs

Sweet Potato Curry

BySavannah Brooks
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why make this recipe

Sweet Potato Curry is a delicious and nutritious option for anyone looking to enjoy a warm, hearty meal. This dish is not only vegetarian but also packed with flavor and nutrients. Sweet potatoes add a natural sweetness, while the spices give it a lovely aroma and depth of taste. Plus, it’s easy to make and perfect for families or meal prep.

how to make Sweet Potato Curry

Ingredients

  • 2 pounds sweet potatoes (peeled and cut into large bite-size chunks)
  • 1½ tablespoons olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (grated)
  • 1 teaspoon ginger (grated)
  • 2 teaspoons curry powder
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ¼ teaspoon red pepper flakes
  • 2 cups vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon garam masala (optional)
  • 4 wedges lemon (or lime)
  • 1 handful fresh cilantro
  • 1 to 2 cups basmati rice (or naan bread)
  • 4 tablespoons plain or Greek yogurt

Directions

  1. MAKE FLAVOR BASE: Peel and cut 2 pounds of sweet potatoes into large bite-size chunks. Heat 1½ tablespoons of olive oil in a Dutch oven and sauté 1 chopped onion for 4 minutes. Add 3 grated cloves of garlic, 1 teaspoon of grated ginger, 2 teaspoons of curry powder, 2 teaspoons of coriander, 1 teaspoon of cumin, 1 teaspoon of turmeric, and ¼ teaspoon of red pepper flakes. Sauté for one more minute until fragrant. If the pan dries, you can add 2 tablespoons of water.

  2. SIMMER UNTIL TENDER: Add 2 cups of vegetable broth, the diced sweet potatoes, 1 can of coconut milk, 1 can of crushed tomatoes, and 1 can of chickpeas. Season with 1 teaspoon salt and ⅛ teaspoon black pepper. Simmer the mixture for 30 minutes or until the sweet potatoes are tender.

  3. SERVING SUGGESTIONS: Turn off the heat and stir in 1 teaspoon of garam masala. Let the dish cool for 5 minutes to allow the flavors to blend. Taste and adjust salt if necessary. Serve with rice or naan. Top it with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy, right?

how to serve Sweet Potato Curry

Sweet Potato Curry is best served warm. Plate it with a side of basmati rice or some warm naan bread for dipping. Adding a squeeze of fresh lemon or lime juice brightens the flavors, while a sprinkle of cilantro and a scoop of yogurt adds richness and freshness.

how to store Sweet Potato Curry

To store leftovers, let the Sweet Potato Curry cool completely. Place it in an airtight container and refrigerate it. It will last for about 3 to 5 days. For longer storage, consider freezing it. Place the curry in a freezer-safe container, and it can be kept for up to 3 months.

tips to make Sweet Potato Curry

  • Use different vegetables like spinach or bell peppers for extra nutrition.
  • Adjust the spice level by adding more or less red pepper flakes according to your taste.
  • If you like a creamier texture, blend a portion of the curry and mix it back in.
  • Try using fresh herbs like basil or mint for a different flavor profile.

variation

You can make this curry with different legumes such as lentils instead of chickpeas. Additionally, feel free to swap sweet potatoes for other root vegetables like carrots or butternut squash.

FAQs

1. Can I make Sweet Potato Curry vegan?
Yes, this recipe is already vegan since it uses coconut milk and vegetable broth. Just ensure the yogurt you use is plant-based if you choose to add it.

2. How spicy is this curry?
The spice level can be adjusted based on your preference. This recipe includes red pepper flakes, which can be reduced or omitted for a milder dish.

3. What can I serve with Sweet Potato Curry?
You can serve it with basmati rice, naan bread, or even quinoa. Pair it with a simple salad or steamed vegetables for a complete meal.

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Sweet Potato Curry

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A delicious and nutritious vegetarian curry packed with flavor from sweet potatoes and spices.

Ingredients

  • 2 pounds sweet potatoes, peeled and cut into large bite-size chunks
  • 1½ tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon ginger, grated
  • 2 teaspoons curry powder
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • ¼ teaspoon red pepper flakes
  • 2 cups vegetable broth
  • 1 can (14 ounces) coconut milk
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) chickpeas (or 1½ cups cooked chickpeas)
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon garam masala (optional)
  • 4 wedges lemon (or lime)
  • 1 handful fresh cilantro
  • 1 to 2 cups basmati rice (or naan bread)
  • 4 tablespoons plain or Greek yogurt

Instructions

  1. Heat 1½ tablespoons of olive oil in a Dutch oven and sauté 1 chopped onion for 4 minutes. Add 3 grated cloves of garlic, 1 teaspoon grated ginger, 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes. Sauté for one more minute until fragrant.
  2. Add 2 cups vegetable broth, the diced sweet potatoes, 1 can coconut milk, 1 can crushed tomatoes, and 1 can chickpeas. Season with salt and black pepper. Simmer for 30 minutes or until the sweet potatoes are tender.
  3. Turn off the heat and stir in 1 teaspoon garam masala. Let the dish cool for 5 minutes to allow the flavors to blend. Serve with rice or naan topped with lemon juice, fresh cilantro, and yogurt.

Notes

This curry is vegan, and can be made milder by adjusting the spice level. Store leftovers in an airtight container for 3-5 days in the refrigerator or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Indian

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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