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’ve made several similar curries with sweet potatoes and chickpeas but this one is by far and above the absolute best! It’s the perfect mix of savoury and sweet. You can taste the spices but they’re not overwhelming. We used fresh organic tomatoes and canned chickpeas, and doubled the recipe. It was so good, we forgot the lime garnish the first night…remembered to put it out but forgot to use it the second. Now it’s all gone and we can’t wait to make another pot!!
All ingredients from own kitchen or easy to find, quick, easy and mostly delicious. I believe healthy as well.
Thanks so much Anita. We’re so happy that you enjoyed it!
Jessica, you’ve done it again…ESP! I have some pumpkin I have to use and I can fix it so it will work well in this recipe. I really was going to make soup with it tonight, but I see now why I didn’t. Hope it’s as good as the caramel sauce!
Made this for the first time, delicious and quick!! I already had all the pantry staples to boot! Will make again!!
I’m the only vegetarian in my house so I made this back in December & froze some portions for me to have each curry night (Saturday) now making another batch it’s so easy & tasty
We’ve been looking for a healthy vegetarian curry to do a meatless dinner once a week. This did not disappoint! Delicious and easy 👏
This was Deeeeelish! My husband does not typically eat anything he would consider “spicy”. I made this as is and when I tasted it it was super flavorful but not “hot”. He ate it for dinner and LOVED it. My first time attempting Indian at home. Thank you so much for sharing this. Will definitely make it again.
So I finished cooking this at 3:30pm for a dinner that starts at 8:00pm. Do you have advice on how to store this by then and then how to reheat?
Hi Jason,
You can reheat it back on the stove if you’re serving it in the dutch oven for example – I would do low heat about 15 mins before eating! Enjoy!
Delicious1 I stirred in some chopped fresh mango at the end plus some cilantro- and served on a bed of pilau rice. Will def do it again! Thanks so much for a great recipe.
This was a huge hit at the party I brought it to. It was delightfully satisfying to omnivores, vegetarians, and vegans alike! Just a touch of heat from the garam masala was perfect, even for those who don’t tolerate spice well and extra heat can be added too, but I actually found it unnecessary. Thanks Jessica, this one will go on our regular meal rotation.
I’m sos happy to read this Shelley! Thanks so much for giving this recipe a try.