This Easy Sweet Potato Curry is made in one pot (perfect for a weeknight meal) & makes the ultimate hearty meal. It is the perfect blend of flavours and is excellent for meal prep!

sweet potato curry in a bowl

It’s no secret that we love a good curry dish in our household. Be that Chickpea Curry, Thai Green Curry, Red Lentil Curry, Aloo Gobi Masala, even Curry Chickpea Salad – the list goes on and on. So it seemed about time to add a Sweet Potato Curry to the repertoire. It’s been an idea that I’ve had for a while now, so the anticipation was definitely building. One bite and I already knew that this would become not only one of our favourites but also one of yours! Friends, you’re definitely going to want to try this one.

I knew when making this Sweet Potato Curry that I didn’t want to just be eating sweet potatoes and sauce. Not that’s anything wrong with that (carbs and sauce are like – the BEST combo – hello fries and burger sauce?!), but I wanted to include even more delicious fibre and protein into the dish. Introduce, chickpeas. Not as much as my chickpea curry, but enough to provide a great mix of texture and nutrition to the dish. This dish is influenced by both my Coconut Chickpea Curry and my Aloo Gobi Masala, and it became the perfect blend of the two – mimicking the similarity of the two dishes with a new fusion of flavours.

The combination of flavours in this Sweet Potato Curry really takes you on a wild ride. The sweetness of the potatoes. The creaminess of the coconut milk. The aromatic richness of the spices. Altogether, they meld beautifully – creating a winner of a dish.

Tips for Making Sweet Potato Curry

One of my top tips for making this Sweet Potato Curry is to ensure all your sweet potato pieces are the same. I like to cut them into 1-inch pieces, that way they cook evenly and aren’t too big (not bite-size) and aren’t too small (so they don’t become mushy). I also wanted the onions to essentially melt away into this dish, so I diced mine very finely. Another favourite of mine was letting the spices cook without liquid for about 30 seconds, to really pull out their aromatics and flavours. Also, don’t forget that lime at the end, and a good dose of salt. These little tips go a long way, especially for a one-pot dish.

This Sweet Potato Curry is:

  • absolutely delicious
  • made from cost-friendly ingredients like chickpeas, coconut milk, onions and sweet potatoes.
  • Is time friendly – everything is made in under an hour, making it perfect for a weeknight meal.
  • Made in one pot dish
  • Is freezer-friendly (stores easily in the freezer for up to 2 months).
  • perfect for meal prep.

How to Serve this Sweet Potato Curry

Gav loves it with rice but you can easily have it with naan, quinoa or cauliflower rice. However, you choose to have it, I just hope that you love it! Eat up and enjoy friends!

sweet potato curry in a bowl

Easy Sweet Potato Curry

This Easy Sweet Potato Curry is made in one pot (perfect for a weeknight meal) & makes the perfect hearty meal. It is the perfect blend of flavours and is excellent for meal prep!
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Course Dinner
Cuisine Indian
Keyword Dairy Free, Egg Free, Gluten Free, Soy Free, vegan, Vegetarian
  • 2 tablespoons coconut oil
  • ½ large red onion finely diced
  • 14 ounces/400g fresh tomatoes diced (if using canned, drain the tomatoes)
  • sea salt I use about ¾ teaspoon & ground black pepper (I use about ¼ teaspoon), to taste
  • 3 garlic cloves minced
  • 1 ½ tablespoons garam masala
  • 1 teaspoon curry powder
  • ¾ tablespoon paprika
  • 1/4 teaspoon cumin
  • 1 cup cooked chickpeas
  • 1 lb 450g sweet potatoes or 3 cups, peeled and cubed into 1 inch pieces
  • 13.5 ounces/383g can coconut milk*
  • juice of 1 small lime
  • 3 cups spinach


  • In a deep pot over medium-high heat, add the coconut oil.
  • Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, for about 10 minutes.
  • Add in the chickpeas and the sweet potatoes, stirring to combine. Add in the garlic, garam masala, curry powder, paprika and cumin. Stir for about 30 seconds in the heat, until the spices become fragrant.
  • Add in the coconut milk and stir again. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
  • Stir in the spinach and squeeze a lime lightly over the top of the curry (don't skip the lime!), stirring to combine. Remove the curry from the heat. Taste the curry and season with more salt and pepper if you desire. Allow to cool slightly and for the spinach to wilt in the heat until wilted (about 3 minutes), then serve. Enjoy!
This recipe is vegan and gluten-free.
*Many readers have asked and yes you can definitely use low-calorie coconut milk! You can even use boxed coconut milk if those calories suit you better.
HOW TO STORE: You can store this curry in an air-tight Tupperware container in the fridge for up a week. It’s an excellent candidate for freezing and can be stored in the freezer for up to a month.
1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.
2. Harissa paste: if you have a harissa or chilli paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.
3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.


Calories: 344kcal | Carbohydrates: 33.2g | Protein: 6.6g | Fat: 22.8g | Sodium: 452.8mg | Fiber: 6.3g | Sugar: 7.2g
by Jessica

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  1. Amanda says:

    Have you ever made this in the instant pot?

  2. Hi I love all of your recipes. Thank you so much for sharing them. Is there a way to access nutritional info for each dish? I’m trying to track my meals on Weight Watchers.

    Thank you in advance.

    Kind regards,

    • Jessica says:

      Hi Ann,

      Aww thank you so much, and you’re of course so very welcome! I just added nutritional information for this dish! I calculate each of them in an app I have called Lose It which helps to give me the most accurate information. We’re working to include nutritional info on all/most of the recipes on Jessica in the Kitchen! Hope that helps so much – and enjoy!

  3. Amanda says:

    Perfect! Thank you!

  4. Lacretia says:

    5 stars
    I made this tonight. So quick and yummy delicious!

  5. Ericka Morales says:

    Do you use yams or sweet potatoes? Thanks

    • Gavin | Jessica in the Kitchen says:

      Hi Ericka we used Japanese sweet potatoes but you can definitely use yams if you’d prefer.I hope this helps.

  6. Marcus Pullan says:

    I made this last night for my Deb and I. In an attempt to stretch the meal out, we added mushrooms and a lot of peppers. Tossed a little yogurt in too.

    We couldn’t stop raving about it last night or this morning! We just finished what was left over for lunch.

    Going to have to make a double batch next time. It was absolutely delicious!!!!!

    • Gavin | Jessica in the Kitchen says:

      Hi Marcus that sounds great! We’re so happy that you liked it. The additions that you made to this sound incredible.

  7. Deb Pullan says:

    5 stars
    Jessica, I’ve been leaving this comment on all my social media sites and texting your recipe to all our family and friends! We made this for dinner last night and OMG 😱 SOOO GOOOD!!! We added some extra veggies (mushrooms, julienned multicolored peppers and carrots) and some slivered almonds to stretch it, but the flavor was out of this world! Thank you so much Jessica for posting this recipe, it’s going to be a regular dinner item in our home from now on! 😘👏😘

    • Jessica says:

      Hi Deb,

      Aww oh my gosh – thank you sooo much!! I LOVE that both you and your husband commented that’s sooo sweet. Love love your additions and so glad you loved the flavour! You’re so welcome and thanks for your kindness!!

  8. Chinazor says:

    I have never heard about potato curry. I am glad you shared this. The picture looks so good.
    I am definitely trying this out.

    Thanks for sharing this.

    • Gavin | Jessica in the Kitchen says:

      Chinazor we’re happy to have introduced you to something new. I hope you enjoy when you make it. Happy eating!

  9. suzi says:

    5 stars
    I made this the other nite and not sure if my spices were off or what, but it was bitter for some reason. I slept on it and worked it the next day into sweet potato nirvana!! Try adding a spoon of creamy peanut butter and some extra turmeric and coconut milk and see if you like that!! DELICIOUS!! Served with jasmine rice and soft flour tortillas to scoop it up, like an African dish with injera!!

    • Gavin | Jessica in the Kitchen says:

      Wow, That sounds delicious Suzi. Thank you for your kind words!

  10. Katrina Fowlkes says:

    5 stars
    This was all kinds of deliciousness. I’m so full! I used tomato sauce instead of tomatoes (I just always make this swap) and I had chickpeas last night so I opted for red lentils. The spices and the lime juice makes this such a yummy dish. It was super easy to throw together too. Make this dish ya’ll!

    • Gavin | Jessica in the Kitchen says:

      Hi Katrina! Wow, thank you so much for this warm and positive review. We’re so happy that you enjoyed the recipe!

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