Sweet Potato Curry

My daughter makes chicken curry every time she comes home. I always say, “I should make curry sometime,” but never quite get around to it. I was looking for something to do with sweet potatoes, and found a couple of different recipes for sweet potato curry. I combined them, along with part of my daughter’s recipe, to make a nicely spiced curry that is completely plant based. (My friend, Terri, will be proud!)

Sweet Potato Curry

My daughter always makes coconut rice to go with curry, but I went for a simple jasmine rice with some cilantro.

Sweet Potato Curry
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 pounds sweet potatoes, peeled and cut in chunks
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon curry powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground ginger
  • 14 ounce can diced tomatoes with juice
  • 14 ounce can coconut milk
  • 1 red bell pepper, sliced
  • 1 cup uncooked jasmine rice
  • ½ cup fresh cilantro, chopped
  1. Put sweet potatoes in a pan, cover with water. Bring to a boil and then reduce heat. Simmer until potatoes are just tender, about 20 minutes. Drain sweet potatoes, place back over heat for a minute to dry.
  2. While sweet potatoes are cooking, heat oil over medium heat. Saute onions and garlic until onions are translucent, about 5 minutes. Add spices, cook another minute until spices are fragrant. Add tomatoes, coconut milk, cooked sweet potatoes, and bell pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. While curry is cooking, prepare rice according to package directions. When rice is done, add cilantro and toss to combine.
  4. Serve curry over rice


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