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!!
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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 these sweet potato wedges or baked sweet potato with homemade beans, 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.
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!
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:
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.
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!
Here is what you will need to serve 3.
(For a printer friendly version, see the recipe card at the end of this post)
*leave the seeds in if you like your curry’s hot
# I use 1 x Patak’s tikka massala paste pot
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.
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.
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!
*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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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.
As featured on Southern Bite’s Meal Plan #155
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