Sweet Potato Curry: A Warm, Flavorful, and Healthy Comfort Dish

Curry is a dish loved by many for its vibrant flavors and aromatic spices. Among the many variations of curry, Sweet Potato Curry stands out with its natural sweetness, heartiness, and the perfect blend of spices. This recipe combines creamy coconut milk, earthy sweet potatoes, savory spices, and nutrient-rich spinach to create a comforting, filling meal. Whether you’re a seasoned curry lover or new to this flavorful dish, this Sweet Potato Curry is sure to become a go-to favorite.

The recipe is incredibly versatile too — it’s easily made vegetarian and can be adapted for vegans by omitting the optional garbanzo beans. Paired with basmati rice, it’s a satisfying meal that’s not only filling but also offers a beautiful balance of flavors and textures. Plus, it’s packed with healthy ingredients like sweet potatoes, spinach, and coconut milk, making it a nourishing choice for your weekly menu.

For more delicious vegetarian curry ideas, check out Bon Appetit’s Vegetarian Curry Recipes or Minimalist Baker’s 30-Minute Curry. These sites offer a wide range of curry dishes, each bursting with rich, aromatic flavors.

Ingredients for Sweet Potato Curry

Sweet Potato Curry Recipe

Author: Jennifer Mitchell
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegan

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Description

This hearty and flavorful Sweet Potato Curry is a perfect combination of tender sweet potatoes, rich coconut milk, and aromatic spices. The dish is easy to prepare and packed with vibrant flavors from curry powder, turmeric, and cumin. With the addition of fresh spinach, cilantro, and lime juice, this curry is both comforting and refreshing. Serve it with basmati rice for a complete, satisfying meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
2 teaspoons minced garlic
2 teaspoons curry powder
1 teaspoon ground turmeric
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 large sweet potatoes (about 1–1/2 pounds), cut into 1-inch cubes
1 cup vegetable broth
1 can (13-2/3 ounces) coconut milk
1 can (14-1/2 ounces) diced tomatoes
1 can (15 ounces) garbanzo beans, rinsed and drained (optional)
4 cups fresh spinach
1/2 cup fresh cilantro leaves, chopped
1 tablespoon lime juice
Hot cooked basmati rice
Lime wedges, optional

Instructions

Sauté the Aromatics:
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced gingerroot and garlic, and sauté for another 1-2 minutes until fragrant.
Add the Spices:
Stir in the curry powder, ground turmeric, ground cumin, salt, and crushed red pepper flakes. Cook for 1 minute, stirring constantly to toast the spices.
Add Sweet Potatoes and Liquids:
Add the cubed sweet potatoes to the pot and stir to coat them with the spice mixture.
Pour in the vegetable broth, coconut milk, and diced tomatoes (with their juice). Stir everything together, bring it to a simmer, and cover the pot.
Reduce the heat to low and cook for about 20 minutes, or until the sweet potatoes are tender.
Add Beans and Spinach:
If using, stir in the garbanzo beans and cook for 5 minutes to heat them through.
Add the fresh spinach to the pot, stirring until wilted, about 2-3 minutes.
Finish and Serve:
Stir in the lime juice and chopped fresh cilantro leaves.
Serve the curry over hot cooked basmati rice. Garnish with additional cilantro and lime wedges, if desired.

Notes

Customization: You can swap the garbanzo beans for other beans or add more vegetables such as carrots or bell peppers for extra flavor and texture.

Make it Spicier: Add more crushed red pepper flakes or a chopped fresh chili to increase the spice level.

Vegan Option: This recipe is naturally vegan, but ensure the vegetable broth is plant-based if following a strict vegan diet.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Indian-inspired

Nutrition

Serving Size: 1 bowl of curry with rice
Calories: 350
Sugar: 12g
Sodium: 450mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Keywords: Sweet Potato Curry Recipe

Instructions for Sweet Potato Curry

1. Prepare the Sweet Potatoes:

Start by preparing the sweet potatoes. Wash and peel them if you prefer (though leaving the skins on can provide extra nutrients). Cut them into 1-inch cubes, making sure the pieces are roughly the same size so they cook evenly.

2. Sauté Aromatics and Spices:

Heat the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion and sauté for 4-5 minutes until it becomes soft and translucent. Stir occasionally to prevent burning. Add the minced gingerroot and garlic to the pot and cook for another 1-2 minutes until fragrant.

Next, sprinkle in the curry powder, ground turmeric, ground cumin, salt, and crushed red pepper flakes. Stir well to coat the onions, ginger, and garlic with the spices. Let the spices bloom in the oil for about 1-2 minutes, releasing their aroma.

3. Add the Sweet Potatoes and Liquids:

Add the cubed sweet potatoes to the pot and stir them into the fragrant spice mixture. Pour in the vegetable broth, coconut milk, and diced tomatoes, including their juices. Bring the mixture to a gentle simmer.

4. Simmer the Curry:

Once the curry starts to simmer, reduce the heat to low and cover the pot. Let the curry cook for about 20-25 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot. If the curry is too thick, you can add a little more vegetable broth or water to reach your desired consistency.

5. Add Spinach and Garbanzo Beans (Optional):

Once the sweet potatoes are cooked, stir in the fresh spinach leaves. The spinach will wilt down into the curry, adding a boost of nutrients and color. If you’re using garbanzo beans, add them to the pot now, stirring to combine.

Let the curry simmer for another 5 minutes to heat the spinach and beans through. If you prefer a thicker curry, allow it to simmer uncovered for a bit longer to let the flavors concentrate.

6. Finish with Fresh Cilantro and Lime Juice:

Remove the pot from heat once everything is cooked through. Stir in the chopped fresh cilantro and lime juice for a burst of freshness and brightness. This will balance out the rich flavors of the curry.

7. Serve with Rice and Lime Wedges:

Serve the curry over hot cooked basmati rice, which will absorb the delicious sauce and help mellow out the spices. If desired, garnish with extra cilantro and serve lime wedges on the side for a tangy kick. The lime juice adds a zesty freshness that complements the creamy coconut milk and earthy sweet potatoes.

Why Sweet Potato Curry Is a Great Meal Option

1. Nutritious and Healthy:

Sweet potatoes are a nutritional powerhouse, rich in vitamins A and C, potassium, and fiber. The combination of sweet potatoes with fresh spinach makes this curry a hearty, wholesome dish. Coconut milk adds a touch of richness while still providing healthy fats. The addition of spices like turmeric and cumin also contributes to the anti-inflammatory properties of this dish, making it not only delicious but also beneficial for your health.

2. Versatile and Customizable:

One of the best aspects of this sweet potato curry is its versatility. If you don’t have certain ingredients on hand, feel free to swap them out. For example, you can replace the spinach with kale or another leafy green. Instead of garbanzo beans, you can use lentils, chickpeas, or kidney beans for additional protein. The curry can also be made spicier or milder based on your preference by adjusting the amount of crushed red pepper flakes or adding other chili peppers.

3. Perfect for Meal Prep:

Sweet Potato Curry is an excellent choice for meal prep. The curry keeps well in the fridge for 3-4 days, and the flavors only improve as it sits. You can easily make a large batch and store it in airtight containers for a quick and easy lunch or dinner throughout the week. The curry also freezes well, so you can store it in freezer-safe containers for up to 2-3 months.

4. Vegan and Gluten-Free:

This recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary preferences. The creamy coconut milk gives the curry a rich, velvety texture without the need for dairy, and the ingredients are completely plant-based. If you’re looking for a hearty and filling vegan dish, this sweet potato curry will certainly satisfy your cravings.

Frequently Asked Questions (FAQs)

1. Can I make this Sweet Potato Curry ahead of time?

Yes, you can prepare this curry ahead of time. The flavors will develop and intensify as it sits, making it an even more flavorful dish the next day. Simply store the curry in an airtight container in the fridge for up to 4 days.

2. Can I make this recipe without coconut milk?

Yes, you can substitute the coconut milk with almond milk, oat milk, or even a non-dairy cream. While coconut milk imparts a rich and creamy texture, the dish will still be flavorful with a different plant-based milk.

3. Can I use different beans in this curry?

Yes, if you prefer a different type of bean, you can swap the garbanzo beans with kidney beans, black beans, or white beans. Each variety will bring a slightly different texture and flavor, but they will still work beautifully in the curry.

4. How can I make this curry spicier?

If you like a spicier curry, you can increase the amount of crushed red pepper flakes or add fresh chili peppers such as jalapeños or serranos. You can also add a teaspoon of chili paste or hot sauce to give the curry an extra kick.

5. Can I make this recipe without the lime?

The lime juice adds a lovely brightness and tang to the curry, balancing out the richness of the coconut milk. However, if you don’t have lime, you can substitute with lemon juice or omit it entirely. The dish will still be delicious without it.

Conclusion:

Sweet Potato Curry is a perfect combination of flavors, offering a hearty, nutritious meal that’s comforting and full of warmth. Whether you’re craving something spicy, creamy, or satisfying, this curry hits the spot. Plus, it’s incredibly versatile, allowing you to adjust the ingredients and spice levels to suit your tastes. This dish is great for vegetarians, vegans, and anyone looking for a healthier curry option.

Easy Sweet Potato Curry Recipe | A Healthy Vegan Delight