The BEST Sweet Potato Curry

This sweet potato curry is quick, easy and very basic, making it perfect for adding extras. I've intentionally kept this curry recipe slim on ingredients for those nights when you have very few ingredients on hand and even less time!

This sweet potato curry recipe starts off as a base that you can get on the table in 30 minutes as is, or use as a base that you can add to when you have more time and more ingredients.

If you love curries, you'll also love my coconut salmon curry, cauliflower curry, butternut squash curry, and my sweet potato butternut squash soup.

Ingredients required

• Sweet potatoes – Naturally sweet, hearty, and silky when cooked; they thicken the curry and make it comforting.
• Red onion – Adds sweetness and body as it caramelises, forming the foundation of the sauce.
• Garlic cloves – Brings savoury depth and aroma that ties the flavours together.
• Fresh ginger – Adds warmth and a subtle zing that balances the sweetness of the sweet potatoes.
• Thai curry paste – I've used red curry paste here, but you can use whatever you have or whatever you prefer. Red curry paste is a medium spice, while yellow is mild, and green is the spiciest.
• Coconut milk – Creates the creamy texture while mellowing the spices. *Use low-fat if you prefer.
• Spinach – Adds colour, texture, and a hit of greens to balance the richness. Spinach wilts down substantially when cooked, so you will need much more than you think. *Use kale if you prefer.
• Lime juice – Brings all the flavours together. *Really important to use fresh lime juice here- the bottled stuff doesn't have the same bite and freshness.
• Fresh coriander (cilantro) – Adds a bright herbal note right before serving. *You can use parsley here if that's all you have, but the flavours will be slightly muted.
• Cashews – These bring so much texture and flavour, but they can be a little on the pricey side, so feel free to use chopped peanuts instead, or skip them if you prefer.
  

Here's how to make sweet potato curry step by step

1. Cook Aromatics: In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until they begin to soften, about 1 minute.
2. Add the garlic and ginger, and continue cooking until everything is tender and fragrant. This should only take a further 5-ish minutes.

3. Add Curry Paste: Stir in the Thai red curry paste, ensuring it coats the aromatics well. Feel free to be very generous with the curry paste here.
4. Chop sweet potatoes: Chop the sweet potatoes into cubes (roughly 1.5 inches/ 4cm) and roughly chop the spinach. *I peel my sweet potatoes before this, but you can leave them on; just be sure to wash the skins very well.

5. Cook Sweet Potatoes: Add the sweet potatoes to the pan, stirring to coat them in the curry paste. Pour in the coconut milk and water or broth, ensuring the potatoes are just covered. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
6. Add Spinach: Remove the pan from the heat and stir in the chopped spinach once the potatoes are tender. The residual heat will wilt the spinach.
7. Prepare Toppings: While the spinach is wilting, chop the cashews, basil, and coriander until fine. You can do this by hand or in a food processor.
8. Serve: Serve the curry over a bed of steaming rice and top with chopped cashews, basil, and coriander.

What to do with leftovers

• Storage: This curry is even better the next day, so make a big batch of it. Leave it in the fridge for up to 3 days in an airtight container.
• Freeze: Sweet potatoes also hold up really well to freezing, so store leftovers of this curry in the freezer for up to 2 months.
• Reheating: Gently in a pan on the stove top, or in the microwave. The curry sauce will thicken overnight, so add a splash of water if necessary to reach your desired consistency.

Chef's Guide: Expert Tips

Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.

• Extra veggies: This recipe is a great one to add crunchy vegetables like bell peppers or snap peas for texture contrast.
• Pan-roast the sweet potatoes: To get the natural sugars in the sweet potato caramelised, which adds depth of flavour.
• Add umami: Add a dash or two of soy sauce (or fish sauce) to add some savoury umami flavour.

FAQs

How can I bulk this out to stretch my budget further?

Add in a tin of drained and rinsed chickpeas or add in some lentils. If you decide to add lentils, red ones will work best here and cook quickly.

Can I make this curry in a slow cooker?

You sure can. Add all the ingredients except the spinach, lime juice, and coriander. Cook on low for 6 hours or high for 3 hours. Stir in the spinach and lime just before serving.

Can I use frozen sweet potatoes?

Yes, you can! Frozen sweet potato cubes work perfectly. Add them straight from frozen — just allow a few extra minutes of simmering time.

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The BEST Sweet Potato Curry

This sweet potato curry is a hearty and flavorful dish perfect for any night of the week. Packed with nutritious ingredients and aromatic spices, it’s a delicious and healthy option that’s also great for meal prepping and freezing.

5 from 5 votes

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Author: Deborah Rainford

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Ingredients

1x2x3x

• 500 g sweet potatoes, peeled and chopped
• 2 tablespoons olive oil or vegetable oil
• 1 red onion, finely sliced
• 3 cloves garlic, minced
• 2 tablespoons ginger, minced (adjust to taste)
• 4 tablespoons Thai red curry paste
• 400 ml full-fat coconut milk
• 300 ml water or broth
• 300 g spinach, roughly chopped

Optional Toppings

• 3 tablespoons cashews, chopped
• ½ bunch basil, chopped
• ½ bunch coriander, chopped

Instructions

• Prep Ingredients: Chop the sweet potatoes into cubes and roughly chop the spinach. Set aside.
• Cook Aromatics: In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until they begin to soften, about 1 minute. Add the garlic and ginger, and continue to cook until everything is soft and fragrant.
• Add Curry Paste: Stir in the Thai red curry paste, ensuring it coats the aromatics well.
• Cook Sweet Potatoes: Add the sweet potatoes to the pan, stirring to coat them in the curry paste. Pour in the coconut milk and water or broth, ensuring the potatoes are just covered. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
• Add Spinach: Remove the pan from the heat and stir in the chopped spinach once the potatoes are tender. The residual heat will wilt the spinach.
• Prepare Toppings: While the spinach is wilting, chop the cashews, basil, and coriander until fine. You can do this by hand or in a food processor.
• Serve: Serve the curry over a bed of steaming rice and top with chopped cashews, basil, and coriander.

Notes

• Freezing the Curry: Allow the curry to cool completely before transferring it to containers or freezer bags. Label the bags with the date and recipe name. Lay the bags flat in the freezer for easier storage.
• Reheating the Curry: Stovetop: Remove from the freezer and reheat gently in a pan over low heat. Add a bit of water if the curry is too thick. Stir occasionally until heated through.
• Microwave: Place in a microwave-safe container and reheat on medium power for 30 seconds, stirring between each interval until hot.

Nutrition

Calories: 266kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 783mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18109IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 5mg

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Meet the Chef!

Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.

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