Easy Sweet Potato Curry

This sweet potato curry is packed with flavor and so easy to make. A healthy vegan meal that cooks up in one pot and is perfect for weeknight dinners!

You know people who don’t like sweet potatoes? There seems to be quite a few of them out there, and frankly, I don’t get it sweet potatoes are amazing. They’re like potatoes (amazing) that are sweet (so even better). What’s not to like?

Personally, I could eat a plain old baked sweet potato for dinner — no toppings or seasonings or anything — and be a happy camper. If you’re a person who loves sweet potatoes I’m sure you can relate.

Dressing and flavoring up your sweet potatoes is more fun though, and fortunately, it’s hard to go wrong when you’re starting with something so delicious. Sweet potatoes in chili, smothered in barbecue sauce, or wrapped up in sushi are even better than plain old sweet potatoes.

I guess that’s how this sweet potato curry turned out to be so delicious and at the same time so simple. A small handful of ingredients, one pot, and you’ve got a delicious meal ready eat. Unless of course you’re a sweet potato hater, but you probably wouldn’t be here if you were!

How to Make Sweet Potato Curry

Start by heating up some oil in a large pot. Once the oil is hot, add an onion. Let the onion cook for just a few minutes to start softening up.

Next, add some garlic, ginger, curry powder, cumin, paprika, and cayenne pepper. Cook everything for a minute or so, just until the garlic and ginger become very fragrant.

Now add some diced sweet potato, coconut milk, and diced tomatoes. Raise the heat and bring everything up to a simmer. Let it cook until the sauce is thick and the sweet potatoes are tender.

Add some thawed frozen peas and let them cook for just another minute or so, until they’re hot.

Take the pot off of the burner and season your curry with salt and pepper to taste. You can also adjust any other seasonings to your liking at this time.

Serve your curry with rice and top it with cashews and cilantro.

FAQ & Sweet Potato Curry Tips

• Curry powder is a blend of spices, and every brand uses a slightly different mix. Try out different brands and find one that you really like. I used McCormick curry powder for this recipe.
• Is this recipe gluten-free? It sure is!
• Is this dish spicy? Not if you only use a pinch of cayenne pepper. Feel free to leave it out for an extra mild version, or use extra to kick up the heat.
• Not into peas? Feel free to use a different type of veggie. Fresh greens such as spinach would be a great choice — just add a few handfuls and let them simmer for a few minutes until they wilt.
• Want to add some protein to your curry? Mix in some pan-fried tofu when you add the peas.
• Want to cut the carbs? Sweet potatoes are carby, so I’m afraid this meal will be carb heavy no matter what you do, but you can balance things out a bit by replacing the rice with cauliflower rice.
• Leftovers will keep in a sealed container in the fridge for about 3 days.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

4.67 from 3 votes

Print

Easy Sweet Potato Curry

This sweet potato curry is packed with flavor and so easy to make. A healthy vegan meal that cooks up in one pot and is perfect for weeknight dinners!

Course Entree

Cuisine American

Keyword sweet potato recipe, vegan curry recipe

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6

Calories 348 kcal

Author Alissa Saenz

Ingredients

• 1 tablespoon canola oil, or high heat oil of choice
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 1/2 tablespoons mild curry powder (or to taste)
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• Pinch cayenne pepper, or to taste
• 1 (14 ounce or 400 gram) can full fat coconut milk
• 1 (14 ounce or 400 gram) can diced tomatoes
• 2 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch pieces
• 1 1/2 cups frozen peas, thawed
• Salt, to taste (I used about 1 1/2 teaspoons)
• Black pepper, to taste (I used about 1/2 teaspoon)

For Serving

• Cooked basmati rice
• Roasted peanuts or cashews
• Fresh cilantro and/or scallions

US Customary - Metric

Instructions

1. Coat the bottom of a large pot with oil and place it over medium heat.

2. Give the oil a minute to heat up, then add the onion.

3. Sweat the onion for about 5 minutes, until it becomes soft and translucent.

4. Stir in the garlic, ginger, curry powder, cumin, paprika, and cayenne pepper. Cook everything for about 1 minute, until the mixture becomes very fragrant.

5. Stir in the coconut milk, tomatoes, and sweet potatoes.

6. Raise the heat and bring the liquid to a boil.

7. Lower the heat and allow the mixture to simmer until the sweet potatoes are soft and easily pierced with a fork, about 20 to 25 minutes, stirring occasionally.

8. Stir in the peas and cook everything for another minute, just to heat up the peas.

9. Remove the pot from heat and season the curry with salt and pepper to taste. Adjust any other seasonings to taste.

10. Serve with basmati rice and top with cashews or peanuts, scallions and/or cilantro.

Recipe Notes

Nutrition information does not include accompaniments.

Nutrition Facts

Easy Sweet Potato Curry

Amount Per Serving (1.5 cups)

Calories 348 Calories from Fat 59

% Daily Value*

Fat 6.5g10%

Saturated Fat 3.3g17%

Sodium 779mg32%

Potassium 1690mg48%

Carbohydrates 67.1g22%

Fiber 12.5g50%

Sugar 6.6g7%

Protein 6.7g13%

Calcium 6mg1%

Iron 19mg106%

* Percent Daily Values are based on a 2000 calorie diet.

Sharing is caring!