Sweet potato curry is an easy one-pot recipe where sweet potatoes are simmered in an Indian-inspired curry until they are creamy, tender, and aromatic.
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.
Table of Contents
This sweet potato curry recipe is our family’s favorite way of enjoying this colorful and nutritious root vegetable.
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.
Ingredients & Substitutions
Use orange-fleshed sweet potatoes. They are nutritious, flavorful, and can be cooked in less than 30 minutes.
You can also use white-fleshed sweet potatoes or regular potatoes.
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.
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.
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.
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 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 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.
We like to use sea salt; kosher salt is also a good alternative.
- 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).
How to make sweet potato curry
Peel and cut the sweet potatoes into large bite-size chunks.
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.
Sweet potato curry is a fulfilling and nutritious main course.
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:
Sweet potato curry with kale
Add leafy greens like kale, spinach, and chard to the sweet potato curry. They are perfect with this dish!
To do so, chop the greens into chunks and add them in 10 minutes before the curry is ready.
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.
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.
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 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.
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.
More curry recipes
If you haven’t noticed yet, we love curries! Here are some more of our favorites:
Make ahead: Sweet potato curry is a great meal prep recipe because the curry becomes more flavorful on the second and third days.
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.
More sweet potato recipes
If you love cooking with sweet potatoes, get fresh inspiration from these vibrant and wholesome recipes:
- Sweet potato salad with cranberries and a creamy mustard dressing.
- Warm lentil salad with roasted sweet potatoes and a creamy cumin dressing.
- Roasted sweet potatoes: the easiest way to cook sweet potatoes in the oven.
- Microwave stuffed sweet potato: cooked in 5 minutes and loaded with your favorite filling!
More meatless meals
Are you trying out a meatless Monday or looking for plant-based dinner ideas? Take a peek at these quick and easy meatless meals for some fun cooking inspiration:
- Mushroom bolognese with easy mushrooms prepared in a food processor.
- Easy tofu stir fry with noodles or white rice and a stick, tangy sauce.
- Chickpea pasta with a rich tomato sauce and authentic Italian flavor.
- Tofu vegetable scramble: Try this easy scrambled tofu dish on a slice of crunchy bread.
For many more dinner ideas, check out our mains category page.
Sweet Potato Curry
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic grated
- 1 teaspoon ginger grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1½ teaspoon turmeric powder optional
- ½ teaspoon ground coriander optional
- ⅓ teaspoon red pepper flakes
- 2 cups vegetable broth
- 1 can (15 oz) crushed tomatoes
- 1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas
- 2 pounds sweet potatoes peeled and cut into large bite-size chunks
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 can (14 oz) coconut milk
- 1 teaspoon garam masala optional
- serve it with squeezed lime or lemon, fresh cilantro, basmati rice, yogurt
- Peel and cut 2 pounds sweet potatoes into large bite-size chunks.
- Warm 1 tablespoon olive oil in a large pot, then add 1 onion (chopped) and fry for 5 minutes.Add 3 cloves garlic (grated) and 1 teaspoon ginger (grated), and fry for 1 minute.Add 2 teaspoons curry powder, 1 teaspoon ground cumin, 1½ teaspoon turmeric powder, ½ teaspoon ground coriander, and ⅓ teaspoon red pepper flakes.Toast for 1 minute.
- Add 2 cups vegetable broth, 1 can (15 oz) crushed tomatoes, 1 can (15 oz) chickpeas (drained), and the diced sweet potatoes.Season with 1 teaspoon salt and ⅛ teaspoon black pepper, and simmer for 20 minutes.
- Add 1 can (14 oz) coconut milk and simmer for 10 minutes until the sweet potatoes are fork-tender and the curry is creamy.Turn the heat off, add 1 teaspoon garam masala and give it a final stir.
- Serve sweet potato curry on basmati rice with cilantro, lime, and a dollop of yogurt.
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