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.
This recipe was so easy and delicious!! I added a little harissa paste for some heat and served it with quinoa 🙂
Love this recipe! I have had trouble in the past with making a curry that I actually like. This recipe was easy and delicious. Perfectly clear directions and combination of spices. I added a zucchini and a bell pepper. So glad I found this website. Thanks!
So glad you like this recipe Stacie. We’re so happy that you found our website too welcome!
This was a very tasty , quick and calorie light meal. Exactly what I was looking for. Enjoyed this so much. Will be looking for more recipes like this that are under 400 calories that are perfect for meal prepping and freezing. Thanks so much
We’re so happy that you enjoyed this recipe Robyn! Thank you so much for reading and leaving such a nice comment!
This was an excellent dish! I made it without chickpeas and replaced coconut milk with cream and it was still delicious
We’re so happy that you enjoyed this recipe Kay! Thank you so much for reading and leaving such a nice comment!
Delicious curry, my husband loved it and will definitely be making it again. Did not have coconut oil & chickpeas so I used olive oil, and pinto beans also didn’t use exact measurements for my spices (I often use my eyes). I will be trying it next time with chickpeas and coconut oil and see how it is. But we love it as I made it tonight.
Thanks so much Mirthfan and for sharing your changes too!!
I wanted to try using this recipe with butternut squash instead of sweet potatoes. Any advice on how to modify the cooking instructions?
Hi Grace! Thank you so much for reading! you wouldn’t have to change the instructions at all. I hope this helps!
Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will Share your Rrecipe with my friends.
We’re so happy that you and your wonderful family enjoyed this recipe Ashtok! Thank you so much for reading and leaving such a nice comment! We hope your friends enjoy it too!
Super easy, comforting, and delicious! Thank you for this. I did a mix of sweet potato and yukon potato- it turned out perfectly.
We’re so happy that you enjoyed this recipe Emily! Thank you so much for reading and leaving such a nice comment!
So good, I used half cashew milk and half coconut milk, and potato/carrot/leek/cabbage to use up what I had on hand. Served with a dash of hot sauce, perfect!
We’re so happy that you enjoyed this recipe Rebecca! Thank you so much for reading and leaving such a nice comment!
Oh my goodness am I ever happy that I decided to try this recipe. It is absolutely delicious, very simple to make and exceeded my expectations. We chose to have it with naan. It will become a regular rotation in my recipe box. Thank you thank you thank you!
Awesome we’re so happy you enjoyed it and that it will become apart of your rotation Kim! Thanks so much for reading!