Tasty Sweet Potato Curry Recipe

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Sweet potato curry is perfect in so many ways. Not only is it healthy but it’s really quick and easy to make too! Naturally dairy free, gluten free and vegan – it’s the perfect dish to serve up when you’re cooking for those with dietary requirements. Did I mention it’s made in just one pan too? Sweet potato curry really is awesome!!

Sweet potato is such a brilliantly versatile ingredient. It’s something that can be enjoyed at any time of day! Devour it at breakfast with this sweet potato breakfast hash recipe, at lunch with these sweet potato wedges, and again for your evening meal with this sweet potato curry recipe! Delicious.

Not a huge sweet potato fan? Maybe I can tempt you with this equally easy to make slow cooker vegetable curry recipe instead. Although both these recipes make for great midweek meals.

Why sweet potato, and not regular potatoes?

Sweet potato is such a wonderful ingredient to cook with. Unlike regular potatoes, when cooked, it tends to hold it’s shape much better – rather than crumbling apart or turning into mash. It also cooks much quicker too, which works perfectly for those of us who lead very busy lives! (Which is just about all of us nowadays right?!) 

Sweet potato also freezes better than regular potatoes. It has almost the exact same texture as it does before being frozen whereas regular potatoes have an off-putting grainy texture after being frozen. Making this sweet potato curry a great recipe for freezing ahead for another day!

Why is sweet potato curry so good?

There’s almost too many awesome things to list! But let’s take a closer look and see though shall we? Sweet potato curry is:

• Cheap to make
• Quick to make – the perfect mid week meal!
• Super healthy for you
• Filling and satisfying
• Made in one pan
• CRAZY delicious!
• A great crowd pleaser

And you could team it up with some poppadoms and mango chutney to make a fantastic dinner party meal!

Sweet potato curry recipe tips

Not cooked with sweet potato much before? Never made a sweet potato curry? Fear not! Here’s some helpful tips to guide you along the way.

• Try and cut the sweet potato into pieces that are roughly the same size so they cook evenly.
• Don’t forget to put the lid on for the final simmer – this helps to cook the sweet potato through quickly and evenly.
• When frying the onions – season them with salt as soon as they hit the pan. This will stop them from browning (which isn’t what you want for this particular recipe).
• Taste it along the way. I can’t stress this enough! This way, it will be made to your taste – which is kind of important if you’re going to eat it!
• Round out the flavours and make them pop by adding a squeeze of fresh lime juice at the end of the cooking.

How to freeze sweet potato curry

This curry is perfect for freezing for another day. As I’ve said previously, sweet potato keeps it’s beautiful texture, even after being frozen. Which is great!

All you need to do is divide the curry between freezer bags/tubs and allow to cool completely to room temperature. Then pop in the freezer and consume within 3 months. See – easy!

Tasty Sweet Potato Curry – Step by Step Picture Recipe

Here is what you will need to serve 3.

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

• 1 tbsp Coconut Oil
• 1 x Onion, peeled & sliced
• Salt
• 2 x Sticks of Celery, diced
• 1 x Red Pepper, deseeded & diced
• 1 x Red Chilli, deseeded & finely diced *
• 1″ Piece of Fresh Ginger, peeled & minced
• 2 x Small (approx 900g | 31.7 oz total) Sweet Potatoes, peeled & diced into 1″ cubes
• 3 heaped tbsp Tikka Massala Curry Paste #
• 1 x 400 g (14 oz) Tin of Chopped Tomatoes
• 200 ml (3/4 Cup + 1 tbsp) Coconut Milk
• Lime, squeeze of juice only (optional)
• Fresh Coriander, roughly chopped/to serve (optional)

*leave the seeds in if you like your curry’s hot

# I use 1 x Patak’s tikka massala paste pot

Essential equipment

• Large Frying/Saute Pan with a Lid

Instructions

First thing’s first. Prep all that veg! Doing it now is best so you’re not panicking later and accidentally burning things. Trust me – I’m speaking from experience here haha!

Heat a large frying/saute pan over a medium heat then add the coconut oil. When the oil is hot, add in the sliced onion (1 x) and season with salt to stop them from browning. As you can see, I clearly I forgot to add my salt straight away! Fry for a few minutes until softened.

Next, let’s add in the diced celery (2 x sticks), red pepper (1 x deseeded & diced), red chilli (1 x deseeded & finely diced) and fresh ginger (1″ piece peeled & minced) into the pan. Fry, stirring often, for a few minutes until they’re starting to soften.

Time for the sweet potato! Add in the sweet potato (2 x small peeled & diced into 1″ cubes) and give it a good mix.

Fry for a couple of minutes then add in the curry paste (3 heaped tbsp or 1 x Patak’s paste pot). Time to give everything a really really good mixing to get all the veggies nicely coated.

Once everything is coated and smelling EPIC, you can add in the chopped tomatoes (1 x 400g | 14 oz tin) and the coconut milk (200ml | 3/4 Cup + 1 tbsp). 

Then bring it up to the boil, reduce the heat to a simmer and place on the lid. Allow to bubble away for 10 minutes and cook that sweet potato through. When the time is up, lift off the lid (careful – there will be a lot of hot steam!) and give it a really good stir.

The final thing to do is reduce it to the consistency you like – which, conveniently, will also intensify the flavour. Win! So allow it to simmer with the lid off for another 5-10 minutes or so, until the sauce is as thick or thin as you like it. Now is a good time to have a taste and see if it needs any more salt too.

How to serve sweet potato curry

Woah, look at that! I think it’s time to serve this bad boy up. Squeeze a little fresh lime juice into the pan and mix through for that final touch. Serve over rice and scatter with some freshly chopped coriander and maybe a slice or two of fresh chilli.

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Tasty Sweet Potato Curry - Printable Recipe

Yield: 3

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

This AWESOME sweet potato curry recipe is quick and easy to make, healthy for you and tastes amazing! Can be easily frozen for another day too.

Print

Ingredients

• 1 tbsp Coconut Oil
• 1 x Onion, peeled & sliced
• Salt
• 2 x Sticks of Celery, diced
• 1 x Red Pepper, deseeded & diced
• 1 x Red Chilli, deseeded & finely diced *
• 1″ Piece of Fresh Ginger, peeled & minced
• 2 x Small (approx 900g | 31.7 oz total) Sweet Potatoes, peeled & diced into 1″ cubes
• 3 heaped tbsp Tikka Massala Curry Paste #
• 1 x 400 g (14 oz) Tin of Chopped Tomatoes
• 200 ml (3/4 Cup + 1 tbsp) Coconut Milk
• Lime, squeeze of juice only (optional)
• Fresh Coriander, roughly chopped/to serve (optional)

Essential Equipment

• Large Frying/Saute Pan with a Lid

Instructions

1. Place the pan over a medium heat and add the coconut oil. Fry the onion until soft. (5 mins.)
2. Add the celery, red pepper, red chilli and ginger and fry until softening. (3-5 mins.)
3. Add the sweet potatoes and mix well.
4. Add the curry paste, mix well and fry for 1-2 minutes.
5. Add the chopped tomatoes and coconut milk and bring to the boil.
6. Reduce to a simmer, place on the lid and cook for 10 mins until the potato is just tender.
7. Leave the lid off and simmer to reduce the sauce for 5-10 mins, until your desired consistency. Stir often.
8. Squeeze in a little fresh lime juice and stir through.
9. Serve with rice and scatter with freshly chopped coriander.

Notes

*leave the seeds in if you like your curry’s hot

#I use 1 x Patak’s tikka massala paste pot

Recommended Products

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• 
  Patak's Tikka Masala Curry Paste Pot 2 x 70g
• 
  SCANPAN CTX 26 cm Saute Pan with Lid

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 735Total Fat: 34gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 1145mgCarbohydrates: 92gFiber: 12gSugar: 37gProtein: 22g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

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