If you’re after a bowl of brightness, comfort, and bold flavor, Sweet Potato Curry is a surefire favorite. With chunks of tender sweet potatoes simmered in a dreamy coconut and tomato base, dotted with protein-packed chickpeas and fragrant spices, every spoonful delivers a cozy, satisfying warmth. This vegan, naturally gluten-free dish is a true celebration of simple ingredients that come together effortlessly—but the taste is absolutely unforgettable. Whether you serve it alongside fluffy rice or with soft, warm naan, Sweet Potato Curry promises to be the kind of meal everyone wants a second helping of!
Ingredients You’ll Need
The beauty of Sweet Potato Curry is just how simple—and essential—each ingredient is. Every item in this recipe has a starring role, giving the curry its silky texture, vibrant color, and irresistible aroma. Here’s a closer look at the lineup and how each piece makes the dish pop.
- Coconut Oil: Adds lush richness that enhances both the sweetness of the potatoes and the toasty spices.
- Onion (diced): The humble base for deep flavor; take your time softening it for natural sweetness.
- Garlic (minced): Gives a subtle punch and delicious aroma; fresh is best.
- Ginger (grated): Lends fresh zing and a warming note that brightens up the curry.
- Red Curry Paste: Infuses complex spice and just the right hint of heat—choose your favorite brand or homemade!
- Ground Cumin: Adds earthiness and a layer of savory warmth to the blend.
- Ground Coriander: Its citrusy hints lift the curry and enhance the sweet potato flavor.
- Turmeric: Not just for vivid color, turmeric brings a subtle earthy aroma.
- Cayenne Pepper (optional): A dash goes a long way—it’s all about tuning the heat to your liking.
- Sweet Potatoes (peeled and cubed): The star ingredient; their natural sweetness absorbs the spices perfectly.
- Diced Tomatoes (with juices): These keep the sauce fresh and tangy—don’t drain them!
- Full-Fat Coconut Milk: The key to a creamy, luxe texture; opt for full-fat for best results.
- Vegetable Broth or Water: Just enough liquid to let everything stew and meld together.
- Chickpeas (drained and rinsed): For plant-based protein and a satisfying, hearty bite.
- Salt (to taste): Don’t underestimate salt—it brings everything together.
- Fresh Spinach or Kale: Wilts in at the end for pops of color and nutrition.
- Fresh Cilantro (for garnish): Sprinkled just before serving for a burst of freshness.
- Cooked Rice or Naan (for serving): The classic sidekicks—choose your favorite for soaking up every bit of that luscious sauce.
How to Make Sweet Potato Curry
Step 1: Sauté the Aromatics
Begin by heating the coconut oil in a large pot over medium heat. Add the diced onion and let it cook until it’s soft and turning golden—don’t rush this part! The onion forms the umami-rich backbone of your Sweet Potato Curry, so really let it melt down. Next, toss in the garlic and ginger, giving it all about a minute to get fragrant (your kitchen will smell amazing).
Step 2: Toast the Spices
Sprinkle in the red curry paste, cumin, coriander, turmeric, and cayenne (if you like a bit more kick). Stir constantly as they sizzle—this toasting step is magic, unlocking the full flavor of each spice and letting the curry paste bloom. Just a minute here makes all the difference.
Step 3: Add Sweet Potatoes and Simmer
Now, pile in those sweet potato cubes, followed by the diced tomatoes (juices and all), coconut milk, and broth or water. Give it a good stir, scraping up anything stuck to the bottom of the pot. Bring the mixture to a gentle simmer, cover, and let everything bubble away for 15 to 20 minutes, or until the sweet potatoes are perfectly fork-tender.
Step 4: Stir in Chickpeas and Greens
With your sweet potatoes silky and soft, toss in the chickpeas and a hearty pinch of salt. Let it simmer uncovered for another five minutes—this helps the chickpeas soak up all those incredible flavors. Last but not least, add the spinach or kale, stirring gently until just wilted. Taste and tweak the seasoning if you’d like.
Step 5: Serve and Enjoy
Dish up your Sweet Potato Curry while it’s piping hot. Spoon it generously over rice or serve it with warm naan, and scatter a handful of fresh cilantro over the top for that burst of herby brightness. Every bite is pure comfort!
How to Serve Sweet Potato Curry
Garnishes
A sprinkle of fresh cilantro is classic, but you can really elevate Sweet Potato Curry with additional garnishes. Try toasted coconut flakes for crunch, a squeeze of lime for zing, or thinly-sliced fresh chilies for heat. Even a swirl of coconut yogurt on top makes it feel extra special.
Side Dishes
If you ask me, Sweet Potato Curry was practically made for fluffy basmati rice or a stack of pillowy naan. You could also try quinoa for a little more protein, or serve it alongside a crisp cucumber salad to balance the creamy, spicy richness. For a true feast, throw in some grilled veggies or pickled onions on the side!
Creative Ways to Present
Switch things up by serving Sweet Potato Curry in roasted squash halves, or spooning it over baked sweet potatoes for a fun twist. I also love turning leftovers into an epic wrap or stuffing them into pita with greens and crunchy veggies for a next-level lunch.
Make Ahead and Storage
Storing Leftovers
Sweet Potato Curry keeps beautifully! Once it cools, transfer any leftovers to an airtight container and pop them into the fridge. The flavors actually develop even more overnight, so you’ll look forward to lunch the next day. It’ll stay fresh for up to four days.
Freezing
This curry is wonderfully freezer-friendly. Just portion it into freezer-safe containers (leave a little headspace for expansion), and freeze for up to three months. When you’re ready for a quick homemade meal, simply thaw it overnight in the fridge.
Reheating
To reheat, gently warm your Sweet Potato Curry in a pot over medium heat, adding a splash of water or coconut milk if it’s thickened in the fridge or freezer. Alternatively, use the microwave in short bursts, stirring in between, until heated through.
FAQs
Can I use light coconut milk instead of full-fat?
Absolutely! Light coconut milk will yield a thinner sauce and slightly less creamy texture, but Sweet Potato Curry is still delicious and satisfying. You might want to simmer it a bit longer to let it thicken, or add a couple extra sweet potato cubes to help with body.
Is Sweet Potato Curry spicy?
That’s entirely up to you! The recipe offers just a touch of optional cayenne and red curry paste for gentle warmth, but if you like more heat, add extra cayenne or sliced chili. Prefer it mild? Just use a mild curry paste and skip the extra chili altogether.
What vegetables can I add to this curry?
So many! Bell peppers, peas, zucchini, or even cauliflower all work beautifully in Sweet Potato Curry. This dish is super flexible—toss in whatever veggies you have on hand, just adjust the simmering time as needed to make sure everything is cooked perfectly.
Is this recipe suitable for meal prep?
Yes! In fact, Sweet Potato Curry is a meal-prep dream. It tastes even better the next day, keeps well in the fridge, and can be packed up with rice or naan in meal prep containers for grab-and-go lunches all week.
How can I make it more protein-rich?
Chickpeas already add a great protein boost, but you can double the amount or add cooked lentils or tofu cubes for an even heartier curry. Tempeh or even roasted peanuts can also be tossed in for extra sustenance and texture.
Final Thoughts
If you’re looking to brighten up your weeknight dinner routine, Sweet Potato Curry is your ticket to a meal that’s as nourishing as it is craveable. I promise—once you try it, you’ll want it again and again. Gather your ingredients, invite someone you love, and savor this cozy, colorful bowl together!
Print
Sweet Potato Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
- Diet: Vegan
Description
Warm up your taste buds with this flavorful Sweet Potato Curry that’s packed with aromatic spices, creamy coconut milk, hearty chickpeas, and nutritious greens. This vegan and gluten-free dish is perfect for a satisfying weeknight dinner.
Ingredients
Main Curry:
- 2 tablespoons coconut oil
- 1 large onion (diced)
- 3 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon red curry paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 3 medium sweet potatoes (peeled and cubed)
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) full-fat coconut milk
- 1/2 cup vegetable broth or water
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 teaspoon salt (or to taste)
- 2 cups fresh spinach or kale
For Serving:
- Fresh cilantro (for garnish)
- Cooked rice or naan
Instructions
- Prepare the Curry: Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger; cook until softened.
- Add Spices: Stir in curry paste, cumin, coriander, turmeric, and cayenne; cook for 1 minute.
- Cook Sweet Potatoes: Add sweet potatoes, tomatoes, coconut milk, and broth. Simmer covered until sweet potatoes are tender.
- Final Touch: Add chickpeas, salt, and spinach or kale; simmer for 5 minutes. Adjust seasoning.
- Serve: Enjoy hot over rice or with naan, garnished with cilantro.
Notes
- You can add bell peppers, peas, or zucchini for extra veggies.
- For more heat, increase cayenne or add sliced fresh chili.
- Use light coconut milk for a lower-fat version.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 9g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
