Easy Sweet Potato Curry (One Pot)
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!
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!
Easy Sweet Potato Curry
Ingredients
- 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
Instructions
- 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!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I love your website! The recipes are so simple, delicious and creative. I like your blog too, you have made me cry more than once! There is only one problem with this site and that is the left side is cut off so I can’t see the ingredient amounts. I would appreciate it if you could look into this. Thanks for everything! God bless you!
Thank you so much Patricia for getting this to us. We heard about this issue recently and we have our team working on it. In the meantime, you can hit the print button to get the values. We’re so sorry for any inconvenience!
Thank you for fixing the problem with seeing the ingredients. Can see perfectly now.
Awesome! We’re glad the issue was resolved!
Delicious! I added more sweet potato, 2 tablespoons of chili flakes and a cup of vegetable stock. Will make it again thank you!
Hi Cristy,
I’m so glad that you enjoyed it!! Love your additions and those chili flakes sound so yummy! You’re so welcome and thanks so much for your feedback!
Excellent recipe! I followed it exactly. I usually tweak recipes but this is a winner as is. I’m a vegetarian so this was my hearty dinner. My meat eating family tried it and will have it as a side next time I make it.
We’re so happy to hear this. Thank you so much for leaving such a nice comment. We’re happy you and your family enjoyed it!
Amazing recipe. Made mine with red kidney beans as that is what I had, with broccoli in stead of spinach and my family loved this dish!
How necessary is it to use coconut oil and coconut milk or can I replace with other oils or real milk or other plant based milk?
Please ignore my bad English. I kept editing and didn’t proof read. 😂
Haha no worries!
Hey Elizabeth,
You can use any oil you want and you can use any milk you want! Coconut milk does yield a nice and creamy curry, so I would sub it with an equally creamy substitution! I hope you enjoy!
Flavorful, healthy, and absolutely delicious! Easy to follow and tasted amazing with homemade naan! Absolutely love your site and will be living off of these recipes all summer!!
Thank you so much Rachel! We’re happy that you like our recipes!
This curry was easy to make and the results were excellent. It is very flavoursome and creamy. I didn’t need to change anything. Many thanks.
We’re so happy that you enjoyed this recipe Stephanie! Thank you so much for reading and leaving such a nice comment!
This was sooo good & sooo easy to make! I added some red pepper flakes because I like a little bit of heat and it was the perfect touch. Will definitely be adding this to our normal go-to recipes.
We’re so happy that you enjoyed this recipe Ashley! Thank you so much for reading and leaving such a nice comment!
I made this dish and I’m completely in love with this easy, filling and delicious curry! The combination of the sweetness of the sweet potato and the spices is the perfect match. I haden’t got the chickpea so I used cauliflower in stead and it worked very nice. Thank you so much for the beautiful job you make in this platform, Jessica. I’m excited for cooking other dishes.
With love from Brazil,
Mariana