Spicy Sweet Potato Curry
Sweet potato curry is a great way to turn this healthy vegetable into a comforting meal. Serve with crispy chickpeas and rice for a delicious meat-free meal that happens to be vegan and gluten free too!
Ingredients
Full sweet potato curry recipe can be found in the recipe card.
- Sweet potato.
- Onion.
- Garlic cloves.
- Fresh ginger.
- Garam Masala.
- Cardamom.
- Chilli flakes.
- Paprika.
- Coconut milk.
- Salt and pepper.
- Chickpeas, optional.
How to make sweet potato curry
- Roast the sweet potato: Peel and chop the sweet potatoes into chunks. Place on a sheet pan or in a roasting dish and drizzle with olive oil. Season with salt and pepper then place in a 200ºC/390ºF oven for 30 minutes or until almost cooked and starting to caramelize.
- Make the curry: In a pot or Dutch oven set over medium high heat, sauté the onion until soft and translucent. Add the ginger and garlic and cook for another 30 seconds. Add the spices and allow to toast until the pan is dry. Pour in the coconut milk then allow to simmer for 5 minutes. Add the roasted sweet potato and season with salt and pepper. Cook for another 10-15 minutes until the sweet potato is cooked through and the sauce has thickened.
- Make the crispy chickpeas (optional): Toss drained chickpeas with olive oil, salt and pepper then place in the air fryer or in a hot oven and allow to cook for 10-15 minutes until crisp and golden.
- Serve: Serve the sweet potato curry over steamed Basmati rice with the crispy chickpeas and fresh coriander/cilantro.
Can you freeze sweet potato curry?
Yes, you can. Roast the sweet potato and combine with the sauce but don’t cook any further. Allow to cool and transfer to an airtight container that is freezer safe. Freeze for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Sweet potato recipes
Spicy Sweet Potato Curry
Sweet potato curry is a great way to turn this healthy vegetable into a comforting meal. Serve with crispy chickpeas and rice for a delicious meat-free meal.
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Calories: 258kcal
Servings: 6
Ingredients
- 1 kg (2lb) sweet potatoes
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
For the curry
- 1 onion finely chopped
- 2 garlic cloves crushed
- 1 tsp ginger grated
- 2 tbsp Garam Masala
- 1 tsp ground cardamom
- 1 tsp paprika
- ½ tsp chilli powder
- 400 g (14oz) coconut milk
- salt and pepper to taste
For the chickpeas
- 400 g (14oz) chickpeas drained and rinsed
- 2 tsp olive oil
- 1 tsp salt
- ½ tsp pepper
Instructions
- Peel and chop the sweet potatoes into chunks. Place on a sheet pan or in a roasting dish and drizzle with olive oil.
- Season with salt and pepper then place in a 200ºC/390ºF oven for 30 minutes or until almost cooked and starting to caramelize.
- In a pot or Dutch oven set over medium high heat, sauté the onion until soft and translucent.
- Add the ginger and garlic and cook for another 30 seconds. Add the spices and allow to toast until the pan is dry.
- Pour in the coconut milk then allow to simmer for 5 minutes. Add the roasted sweet potato and season with salt and pepper.
- Cook for another 10-15 minutes until the sweet potato is cooked through and the sauce has thickened.
- Toss drained chickpeas with olive oil, salt and pepper then place in the air fryer or in a hot oven and allow to cook for 10-15 minutes until crisp and golden.
- Serve the sweet potato curry over steamed Basmati rice with the crispy chickpeas and fresh coriander/cilantro.
Nutrition
Calories: 258kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 539mg | Potassium: 605mg | Fiber: 6g | Sugar: 8g | Vitamin A: 23722IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg