Sweet potatoes are not only delicious and naturally sweet, but they also offer plenty of nutritional benefits. Rich in beta-carotene, fibre, vitamins, minerals, and antioxidants, they make a wholesome addition to everyday meals. Their natural sweetness pairs beautifully with warming spices and creamy coconut milk, making this sweet potato curry perfect for a comforting and healthy dish.
Beautifully creamy, with a delicious balance of savoury and sweet notes, this sweet potato curry is simple and quick to make, yet especially satisfying.
Made with just four ingredients: sweet potatoes, onion, coconut milk, and curry paste (that can be easily replaced with curry powder) this comforting dish comes together in no time, making it a delicious addition to any dinner or an enjoyable vegetarian meal.
For the perfect meal, simply spoon the curry generously over coconut milk rice and finish with a touch of curly parsley.
Ingredients:
500 g sweet potatoes, peeled
1 medium white onion
¾ cup coconut milk
⅓ cup water
1 heaped tbsp curry paste
1 tsp salt
1 tsp honey
Method:
Prepare the sweet potatoes
Peel and cut the sweet potatoes into approximately 1 cm × 1 cm cubes.
Chop the onion
Finely chop the onion into small pieces.
Sauté the onion
Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and sauté until it starts to soften and turn lightly golden. Add the sweet potato cubes and stir to combine.
Season
Add the salt and honey, mix well, and sauté for 2–3 minutes, allowing the sweet potatoes to absorb the flavours.
Prepare the curry mixture
In a small bowl or jug, combine the coconut milk, water, and curry paste. Stir well until the curry paste has fully dissolved into the liquid.
Add the curry mixture
Pour the coconut milk mixture into the pan with the sautéed onion and sweet potatoes. Stir gently and cook over medium heat for another 3 minutes.
Finish the Curry
Cover the pan, reduce the heat to low, and cook for a further 10–12 minutes, or until the sweet potatoes are tender but still hold their shape. Avoid overcooking, as you want the cubes to remain intact rather than becoming mushy.
To Make Coconut Milk Rice
In a small pot, combine 1 cup of coconut milk with ½ cup of water and 1 teaspoon of salt. Bring to a gentle boil.
Meanwhile, rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch and helps keep the rice light and fluffy.
Add the rinsed rice to the boiling coconut milk mixture. Reduce the heat to the lowest setting and stir gently, making sure all the rice is submerged in the liquid.
Cover the pot tightly and simmer for 15 minutes without lifting the lid.
Turn off the heat and leave the rice covered for a further 10 minutes. This allows the rice to finish steaming and become beautifully fluffy.
Fluff gently with a fork before serving alongside the sweet potato curry.
Tips:
You can replace the tbsp paste with 1/2 tbsp of curry powder, or with Mis paste (that comes out just as lovely!)
Avoid over cooking the potatoes, in any stage, as if too soft they start to get mosshy.
Try adding 1/2 can of yellow lentils when adding the potatoes) they make a great addition to this dish.
Good Luck!
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