Sweet Potato Curry

This Sweet Potato Curry is gorgeously creamy and packed full of flavour. Trust me, you won’t miss the meat!

Another vegetarian recipe, look at me go! It was only the other day I posted my Veggie Pasta Bake and now this. Rest assured meat is coming, but let’s celebrate #meatlessmonday even though it’s not Monday shall we 🙂

I’d been meaning to explore the world of vegan curries for a while, just for the pure reason they really do intrigue me. I am rather narrow minded when it comes to curries and can’t imagine not having meat in one. *vegans across the world smack their heads in despair*

True though.

Well, that was until our good friend sweet potato came along. Oh sweet potato, how you can do no wrong ❤️

Yup, sweet potato curry is totally already a thing, but I thought I’d put my spin on it. After a few test runs I believe there’s one thing that really puts this potato curry above the rest.

Roasted Sweet Potato Curry

Most curries with potato either boil before hand and add in mid-way, or boil it in the liquid the curry is cooked in. I did try that, but for me it just tasted a little lacklustre. I also fried the potatoes before adding the liquid but again, slightly underwhelming.

By roasting them in cinnamon, cayenne pepper, salt and black pepper, you not only end up with unbelievably delicious sweet potatoes, but you also get a nice crispy texture too. Plonk them in a curry and bam, you’ve got sweet potatoes that are truly the hero ingredient of the curry, as they should be.

In general this curry really couldn’t be easier to make, which brings me on to my next tip for a delicious yet easy sweet potato curry.

Thai Red Curry Paste

Because who’s really got time to be faffing around making a curry base when all they want is a sweet potato curry in their face? Red curry paste couldn’t be more perfect for this kinda curry if it tried.

Let’s see how easy the whole thing is to make shall we?

How to make a sweet potato curry

1. Fry your red curry paste in a little oil for a few mins, then add onion, garlic and ginger.
2. Fry until they soften.
3. Pour in coconut milk.
4. Add vegetable stock, chickpeas and soy sauce. Simmer until thickened.
5. Stir in baby spinach and coriander/cilantro.
6. Add roasted sweet potatoes.

Simple right?

What you’re left with is a gorgeously creamy Thai style sweet potato curry. Ugh, I’m drooling all over again and I ate the whole damn thing to myself 😭

So back to my original point for all my meat eaters out there, will you miss the meat? No. Promise.

You’ve got so much heartiness from the sweet potato and chickpeas you really don’t need it. The curry as a whole is bursting with so much flavour and character it’s already a show stopper without it.

(If I do say so myself)

Come on, looks tasty right? 😏

So, to mix things up with your rotation dinners why not give this easy sweet potato curry a go? With roasted sweet potatoes, chickpeas and spinach you’ve got a deliciously hearty dinner ready and waiting 🙂

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How to make Sweet Potato Curry (Full Recipe & Video)

5 from 3 votes

Sweet Potato Curry

By: Chris Collins

This Sweet Potato Curry is gorgeously creamy and packed full of flavour. Trust me, you won't miss the meat!!

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 4

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Ingredients 

1x2x3x

• ▢ 2 large Sweet Potatoes, peeled & diced into bite sized chunks
• ▢ 2 heaped tbsp Thai Red Curry Paste
• ▢ 1 can Coconut Milk (400ml/13.5oz)
• ▢ 1 cup / 250ml Vegetable Stock
• ▢ 1/2 can Chickpeas, drained
• ▢ 2 big handfuls Baby Spinach
• ▢ 1 handful Fresh Coriander/Cilantro, chopped
• ▢ 1 medium White Onion, finely diced
• ▢ 1 tsp Garlic, minced
• ▢ 1 tsp Ginger, minced
• ▢ 1 tsp Soy Sauce
• ▢ 1/2 tsp Cinnamon
• ▢ 1/4 tsp Cayenne Pepper
• ▢ Salt & Black Pepper, to taste
• ▢ Chilli Flakes, to taste
• ▢ Olive Oil

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Instructions 

• Pop your sweet potato on a baking tray and drizzle with olive oil. Sprinkle over your cinnamon, cayenne pepper, salt and black pepper, then combine until fully coated. Place in the oven at 200c/390f for 25-30mins.
• Meanwhile, heat up a drizzle of oil in a suitably sized pot/pan over low-medium heat. Add your curry paste and fry for a few minutes.
• Add your onions, garlic and ginger and fry until they soften. Add your coconut milk and vegetable stock, bring to a boil then reduce to a simmer. Stir in your chickpeas and soy sauce.
• Once thickened, stir in your spinach and coriander/cilantro and simmer until it wilts. Add in your roasted sweet potato, give it a gentle stir, then taste test for seasoning/spice.
• Serve over rice with an extra sprinkle of coriander/cilantro!

Video

Notes

a) Thai Red Curry Paste - Make sure your oil is only on a low-medium before you add the curry paste, otherwise it's going to spit right back at you.

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Nutrition

Calories: 246kcal | Carbohydrates: 31.97g | Protein: 5.97g | Fat: 12.01g | Saturated Fat: 6.994g | Polyunsaturated Fat: 0.95g | Monounsaturated Fat: 3.053g | Trans Fat: 0.002g | Sodium: 160mg | Potassium: 657mg | Fiber: 6.8g | Sugar: 10.28g | Vitamin A: 38850IU | Vitamin C: 28.9mg | Calcium: 90mg | Iron: 2.7mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you loved this roasted sweet potato curry then check out my Roasted Sweet Potato & Black Bean Quesadillas!

Plan on making this sweet potato curry? Make sure you Pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!