How to Make a CRAZY Tasty Sweet Potato Curry {Video Tutorial Included}

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!!

3 bowls of sweet potato curry and rice with fresh limes, forks and a dark grey tea towel

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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 this baked sweet potato with homemade beans recipe and again for your evening meal with this sweet potato curry recipe! Delicious.

A bowl of sweet potato curry and rice with fresh limes, a fork and a dark grey tea towel

Not a huge sweet potato fan? Maybe I can tempt you with this equally easy to make slow cooker vegetable curry recipe instead.

3 bowls of sweet potato curry and rice with fresh limes, forks and a dark grey tea towel

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 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!

3 bowls of sweet potato curry and rice with fresh limes, forks and a dark grey tea towel

What’s so good about sweet potato curry?

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

 

A bowl of sweet potato curry and rice with fresh limes, a fork and a dark grey tea towel

Tips for making sweet potato curry

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.

 

A bowl of sweet potato curry and rice

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!

A bowl of sweet potato curry and rice with fresh limes, a fork and a dark grey tea towel

CRAZY Tasty Sweet Potato Curry 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)

  • 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

 

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.

onions frying in a frying pan

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.

onion, red pepper, celery, ginger and chilli frying in a frying pan

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

Sweet potato, onion, red pepper, celery, ginger and chilli frying in a frying pan

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.

Sweet potato and other vegetables frying in a frying pan covered in curry paste

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). 

Sweet potato curry simmering in a frying pan

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.

Sweet potato curry simmering in a frying pan

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.

Sweet potato curry simmering in a frying pan

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.

A bowl of sweet potato curry and rice with fresh limes, a fork and a dark grey tea towel

Have you Made This Recipe?

I LOVE it when you share what you’ve made! You can get in touch by leaving a comment below, tagging me on social media or sending me an email. I don’t mind how, I just love hearing from you!

 

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Bowls of sweet potato curry and rice with fresh limes, forks and a dark grey tea towel

3 bowls of sweet potato curry and rice with fresh limes, forks and a dark grey tea towel

How to Make a CRAZY Tasty Sweet Potato Curry

How to Make a CRAZY Tasty Sweet Potato Curry

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.

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

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Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving:Calories: 735 Total Fat: 34g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 39mg Sodium: 1145mg Carbohydrates: 92g Fiber: 12g Sugar: 37g Protein: 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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As featured on Southern Bite’s Meal Plan #155

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