Super-easy sweet potato curry made from just a handful of ingredients. Ready in about 30 minutes — perfect for a quick, nutritious midweek family dinner.
Happy new week, friends!
As the month draws to a close, I wanted to share a savoury recipe I’ve been making on repeat — a simple sweet potato curry that’s quick, filling and budget-friendly. It uses just a few everyday ingredients and comes together in a little over half an hour.
Sweet potato curry — easy, quick and healthy
This recipe is made with eight basic ingredients, is vegan-friendly and very budget conscious (around £2.40 per portion). It’s nourishing without being heavy, and it’s perfect for a family midweek meal when time is short but you still want something wholesome and tasty. I based this simplified version on my earlier Sweet Potato and Chickpea Curry, trimming it down to make it faster and lighter to cook.
How to make this sweet potato curry
Wash the sweet potato instead of peeling it — the skin keeps nutrients and saves time. Cut the sweet potato into roughly 2.5 cm chunks, and chop the peppers and onion into similar-sized pieces.
In a large frying pan or heavy-bottomed saucepan, melt the coconut oil over medium heat. Add the chopped onions and peppers, cover, and fry for 8–10 minutes until they soften. Add the sweet potato, red curry paste and coconut milk, stir well, then cover and simmer for about 20 minutes, until the sweet potato is tender and beginning to break down. Stir in half the chopped coriander, then divide the curry between bowls and sprinkle with the remaining coriander and toasted flaked almonds.
Serve with rice or naan bread and enjoy.
I love hearing from you — tell me in the comments if you try this or any of my other recipes.
Until next time,
A.
📖 Recipe
Sweet Potato Curry
15
20
35
Ingredients
- 1 tablespoon coconut oil
- 2 medium peppers (red and yellow) cut into chunks
- 1 large onion chopped
- 1 large sweet potato (about 250 g) scrubbed and cut into medium cubes
- 5 tablespoon red curry paste
- 400 ml coconut milk one can
- 1 tablespoon fresh coriander
- 1 tablespoon flaked almonds toasted
Instructions
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In a large frying pan, heat the coconut oil. Add the chopped peppers and onion and fry for about 10 minutes, stirring occasionally, until soft.
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Add the sweet potato, curry paste and coconut milk. Stir well, bring to a simmer, cover and cook for about 20 minutes until the sweet potato is very soft and starting to break up. Stir in half the coriander.
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Divide between bowls, sprinkle with the remaining coriander and toasted flaked almonds. Serve with rice or naan bread. Enjoy.
Please note: my recipes are developed and tested using metric measurements. For best results use digital scales. Conversions to US customary are provided but not tested by me.
Did you make this?
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