Delicious sweet potato curry served in a bowl with spices and herbs

Sweet Potato Curry

ByOlivia Carter
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why make this recipe

Sweet Potato Curry is a delicious and hearty dish that brings warmth and comfort. It’s easy to make, packed with nutrients, and full of flavor. The combination of sweet potatoes, spices, and coconut milk makes it a rich and satisfying meal. Plus, it’s perfect for weeknights or any gathering. You can serve it with rice or naan, making it a versatile choice for any occasion.

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 the sweet potatoes into large bite-size chunks. Heat the olive oil in a Dutch oven and sauté the chopped onion for about 4 minutes. Add the grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute until fragrant. If the pan dries out, add 2 tablespoons of water.

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

  3. SERVING SUGGESTIONS: Turn off the heat and stir in garam masala, if using. Let it cool for 5 minutes to allow the flavors to meld. Before serving, taste and adjust the salt if needed. Serve hot with rice or naan. Top with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy, right?

how to serve Sweet Potato Curry

Sweet Potato Curry goes wonderfully with basmati rice or naan bread. You can serve it in bowls, topped with fresh cilantro and a squeeze of lemon for extra flavor. Yogurt can also be added for creaminess. It’s perfect for family dinners or any meal with friends.

how to store Sweet Potato Curry

You can store leftover Sweet Potato Curry in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you’d like to keep it longer, you can freeze it for up to 3 months. Just thaw and reheat before serving.

tips to make Sweet Potato Curry

  • For more heat, add extra red pepper flakes or a dash of hot sauce.
  • You can use any type of sweet potato, but orange ones are sweeter and more flavorful.
  • If you want a thicker curry, simmer it longer to reduce the liquid.
  • Feel free to add other vegetables like spinach or kale for added nutrients.

variation

You can easily adjust the recipe by adding proteins like chicken or tofu for a heartier meal. You might also use different types of beans instead of chickpeas. Experiment with the spices to suit your taste!

FAQs

1. Can I use other types of potatoes?
Yes, you can use any type of potato, but sweet potatoes add a unique flavor and sweetness.

2. Is this recipe vegan?
Yes, with the ingredients listed, Sweet Potato Curry is entirely vegan.

3. Can I make this dish spicier?
Absolutely! You can add more red pepper flakes, a spicy curry powder, or even fresh chili peppers to increase the heat.

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Sweet Potato Curry

  • Author: admin
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Vegan
Print Recipe

Description

A delicious and hearty Sweet Potato Curry that brings warmth and comfort, packed with nutrients and flavor.

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 olive oil in a Dutch oven and sauté the chopped onion for about 4 minutes.
  2. Add grated garlic, grated ginger, curry powder, coriander, cumin, turmeric, and red pepper flakes. Sauté for one more minute until fragrant.
  3. Add the vegetable broth, diced sweet potatoes, coconut milk, crushed tomatoes, and chickpeas. Season with salt and black pepper. Simmer for about 30 minutes or until the sweet potatoes are tender.
  4. Turn off the heat and stir in garam masala, if using. Let it cool for 5 minutes to allow the flavors to meld.
  5. Serve hot with rice or naan, topped with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt.

Notes

For added heat, use more red pepper flakes or hot sauce. Sweet potatoes can be substituted or additional vegetables can be included for extra nutrients.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Indian

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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