Sweet Potato Curry

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Introduction: Sweet Potato Curry

About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

This sweet potato curry is one of my favorites - I make it all the time! Sweet potatoes and chickpeas make it nice and filling when served over rice. :)

And best of all, you can have this curry on the table in under 45 minutes, so it's a great weeknight dinner! I tend to make this whenever we're down to the last of our groceries to hold us over until we go shopping again.

Sweet potato curry is also a fantastic meatless option for Meatless Monday!

Step 1: Ingredients

  • 1 sweet potato cut into 1/2 inch chunks
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 2+ tablespoons curry powder/garam masala of choice
  • hot pepper of choice to taste - I'm using chipotle pepper powder
  • 1/2 teaspoon+ amchoor powder
  • 14.5 oz can chickpeas + their liquid
  • 14.5 oz can coconut milk
  • turmeric for color (optional)
  • brown sugar to taste
  • salt to taste
  • fresh limes for serving and seasoning
  • rice for serving
  • parsley and cilantro for serving
  • coconut oil or other oil for cooking

For this recipe, I suggest using a bright and spicy curry powder - nothing too sweet! The coconut milk and sweet potatoes are already quite sweet, so you want to balance it out. I used mostly curry powder and a bit of garam masala to round it out.

I'm using amchoor powder here for tartness, but you can also just add fresh lime juice near the end of cooking. I normally do that any way. :)

Step 2: Cook Down the Onion and Sweet Potato

Heat a pan over medium heat. Add a bit of coconut oil to your pan and let it melt. Add in the sweet potatoes and onions and a pinch of salt. Let this cook for 5-10 minutes, or until the onions have softened and are the sweet potatoes start to darken in color a bit.

Step 3: Add the Spices, Garlic and Ginger

Add in garlic, ginger and dry spices. You may need to add more coconut oil if it's very dry!

Mix this around and let it cook for a few minutes, just until everything smells awesome.

At this point I normally add about a 1/2 teaspoon of chipotle pepper powder, too! The smokiness works really well with the coconut milk and sweet potatoes. But go easy if you're not too into spicy food - do less and work your way up!

Step 4: Add in the Coconut Milk and Chickpeas

Pour in the coconut milk and chickpeas and give it a good stir. Sometimes I'll add a good pinch of turmeric at this point just to give it extra color. :)

This curry will darken slightly as it cooks, but turmeric gives it a nice boost!

Step 5: Simmer and Enjoy!

Once the liquids are in, bring the curry to a boil and then reduce to a simmer. I normally simmer it covered for 15 minutes, and then with the lid off for 15 minutes.

The first 15 minutes, it's all about getting the potatoes nice and soft. After that, you'll want to reduce the cooking liquid so it's nice and thick. :)

After it's been a half hour, turn the heat all the way down and start tasting. If it needs to be more sweet, add a little of the brown sugar! If it's too sweet, try adding more salt or some lime juice. Salt with also boost the flavors of the spices, so if it seems a little bland, add salt!

Keep adding and tasting until it's perfect for you. I like to serve it over rice with fresh cilantro and parsley over the top and a bit of lime on the side so you can season it just right! :D

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    14 Comments

    So inspiring! Thanks for this delicious recipe! I made a version for supper tonight!

    Sounds and looks great. Perhaps could you add weights for the potato and onion, or at least a small, medium, or large to it. They vary widely in size. Plus the ones I get are yellow inside, yams are that orange. I'm guessing a pound & a half of potato but……..

    Thanks.

    That's almost Indian - deliciously.
    Where did you cook this up from?

    1 reply

    This one is actually just a mix of a few of my other recipes! I make loads of curries for dinner since they're easy. I honestly just played around with it until it tasted good. This way I've got a good back up curry when we're all out of meat! :)

    Oh I fergit the left over gravy is w/o chicken, just the sauce with peas and carrots.

    Now I am going to be hard pressed NOT to
    add a 1/2 pound of boneless skinless chicken to it, but, assuming I can
    resist doing that, errr, how much does one sweet potato weigh? How many adult males will it serve.

    I
    only ask so I can have an idea of how much to make. 1 can of legume
    is good for one serving of meat , if I remember right, but I want to be
    sure.

    when we make Curry Chicken we make scads of gravy (it is
    all fruit and dairy and to die for). I ignore the recipe adding 1-1.5
    pound carrots when I add the chicken and 1/2 pound frozen peas at the
    end.

    The left over "gravy" over rice with the peas and carrots on
    top of rice is a meal. For me it is winter food. I may make this as a
    side dish though, it looks yummy.

    I think I may even make this tonight as a side dish to chicken!

    mmm.. I'll have to try making this with some sort of meat thrown in for hubby. He won't touch it otherwise.

    Let me taste! :)

    Definitely giving this a shot, looks delicious

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