Description
Sweet potato curry is the ultimate comfort meal that’s both nourishing and satisfying. It combines naturally sweet, tender chunks of sweet potato with aromatic spices and a creamy coconut milk base. The result is a dish that feels hearty without being heavy, making it perfect for weeknight dinners or meal prep. With just a handful of simple ingredients, you can create a curry that’s rich in flavor, beautiful to serve, and endlessly adaptable. Whether you keep it vegan or add protein, this recipe will quickly become a staple in your kitchen.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat oil in a large pot and sauté onion until golden.
- Add garlic and ginger, cooking until fragrant.
- Stir in turmeric, cumin, coriander, and chili powder, toasting for 1–2 minutes.
- Add cubed sweet potatoes and diced tomatoes, stirring well.
- Pour in coconut milk and bring to a gentle simmer. Cook for 20–25 minutes until sweet potatoes are tender.
- Stir in garam masala, season with salt and pepper, and add greens if desired.
- Finish with lime juice and garnish with cilantro. Serve hot with rice or naan.
Notes
- For extra creaminess, add a handful of cashews while simmering. If you prefer a thicker curry, let it cook uncovered for the last 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main dish
- Method: Stovetop simmer
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 4
- Calories: 310
- Sugar: 8g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg