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–+ servings
Sweet potato curry with basmati rice.

Sweet Potato Curry

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 pounds (900 grams) sweet potatoes peeled and cut into large bite-size chunks
  • 1½ tablespoons (1½ tablespoons) olive oil
  • 1 (1) onion chopped
  • 3 cloves (3 cloves) garlic grated
  • 1 teaspoon (1 teaspoon) ginger grated
  • 2 teaspoons (2 teaspoons) curry powder
  • 2 teaspoons (2 teaspoons) coriander
  • 1 teaspoon (1 teaspoon) cumin
  • 1 teaspoon (1 teaspoon) turmeric
  • ¼ teaspoon (¼ teaspoon) red pepper flakes
  • 2 cups (500 grams) vegetable broth
  • 1 can (14 ounces) (400 grams) coconut milk
  • 1 can (15 ounces) (400 grams) crushed tomatoes
  • 1 can (15 ounces) (240 grams) chickpeas or 1½ cups cooked chickpeas
  • 1 teaspoon (1 teaspoon) salt
  • ⅛ teaspoon (⅛ teaspoon) black pepper
  • 1 teaspoon (1 teaspoon) garam masala optional

Serving suggestions

  • 4 wedges (4 wedges) lemon or lime
  • 1 handful (1 handful) fresh cilantro
  • 1 to 2 cups (1 to 2 cups) basmati rice or naan bread
  • 4 tablespoons (4 tablespoons) plain or greek yogurt

  • MAKE FLAVOR BASE: Peel and cut 2 pounds sweet potatoes in large bite-size chunks. Heat 1½ tablespoons olive oil in a Dutch oven and sauté 1 onion (chopped) for 4 minutes.
    Add 3 cloves garlic, 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric, and ¼ teaspoon red pepper flakes.
    Sauté one more minute or until fragrant. Add 2 tablespoons of water if the pan dries.
  • SIMMER UNTIL TENDER: Add 2 cups vegetable broth, diced sweet potatoes, 1 can (14 ounces) coconut milk, 1 can (15 ounces) crushed tomatoes, and 1 can (15 ounces) chickpeas.
    Season with 1 teaspoon salt and ⅛ teaspoon black pepper and simmer for 30 minutes or until the sweet potatoes are tender.
  • SERVING SUGGESTIONS: Turn the heat of and stir in 1 teaspoon garam masala.
    Let cool down 5 minutes to allow the flavors to meld. Taste and adjust for salt before serving with rice or naan.
    Top with a squeeze of lemon juice, fresh cilantro, and a dollop of yogurt. Easy right?
TIPS
  • Cut larger chunks: Sweet potatoes loose volume as they cook, so bigger pieces give a more satisfying bite.
  • Cook until tender: Let them simmer until they’re soft and almost melt-in-your mouth tender.
  • Adjust consistency: let simmer a few more minutes for a thicker curry. Add more broth for a thinner one.
SUBSTITUTIONS
  • Chickpeas: substitute dry split red lentils or canned brown lentils.
  • Olive oil: substitute any other vegetable oil or coconut oil.
  • Garam masala: substitute 1/4 teaspoon cinnamon.
  • Veg broth: substitute water and adjust for salt.
  • Crushed tomatoes: substitute diced tomatoes, whole canned peeled tomatoes, or tomato puree.
  • Coconut milk: substitute  1/2 cup heavy cream for 1 can coconut milk. Alternatively, use a non-dairy cream or 1/2 cup cashews blended with 1 cup hot water until creamy.
STORAGE
  • Make ahead: Flavors improve on the second and third days, making it great for meal prep.
  • Refrigerate: Store in an airtight container for up to 4 days.
  • Freeze: Cool completely before freezing in a freezer-safe container for up to 3 months.
  • Thaw & Reheat: Defrost in the fridge or microwave, then reheat with a splash of water if needed.
Nutrition information is an estimate for one serving of sweet potato curry out of four servings, without rice.
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