Go Back
Sweet potato curry in bowl.

Get the Recipe: Sweet Potato Curry

This sweet potato curry is a hearty and flavorful one pot meal! This curry is loaded with bold flavors and wholesome ingredients. It is great for family dinners, meal prep and leftovers.
5 from 10 votes

Ingredients

Instructions 

  • First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.
  • Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.
  • Cook for 2 minutes.
  • Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.
  • Turn heat off. Add in chopped spinach. Stir until wilted.
  • Finally, ladle curry into bowls.

Notes

  • Finely dice onions.  Replace with shallots if desired.
  • Dice sweet potatoes into no larger than 1 inch cubes.
  • Canned coconut milk is the best option for this recipe.  It is much thicker and more creamy than other milks.
  • Continue cooking until sweet potatoes are fork tender.
  • Please taste as you cook.  Then, adjust spices and seasonings as desired.
  • Store leftovers in the fridge for up to 4 days.
  • Freeze up to 1 month.
Calories: 328kcal, Carbohydrates: 24g, Protein: 4g, Fat: 26g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 307mg, Potassium: 667mg, Fiber: 6g, Sugar: 7g, Vitamin A: 11699IU, Vitamin C: 12mg, Calcium: 76mg, Iron: 3mg