FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
sweet potato curry recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This sweet potato curry recipe is a healthy weeknight dinner idea combining creamy coconut milk and warm spices. The smoky harissa swirl adds depth and a touch of heat, creating a genuinely delicious and satisfying vegan and gluten-free meal.
Ingredients
- 2 tbsp coconut oil
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tbsp Madras curry powder
- 1 tsp ground turmeric
- 2 medium sweet potatoes (about 600 g), peeled and cubed
- 13.5 oz canned diced tomatoes, undrained
- 13.5 oz full-fat coconut milk
- 1 cup vegetable broth
- 15 oz canned chickpeas, rinsed and drained
- 5 oz fresh spinach, roughly chopped
- 1 tsp sea salt, to taste
- 0.5 tsp black pepper, to taste
- 2 tbsp harissa paste
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp maple syrup
- 0.5 tsp smoked paprika
- 2 tbsp fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat coconut oil in a large pot. Sauté the diced onion for 5-7 minutes until soft, then add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Toast Spices: Stir in curry powder and turmeric, cooking for 1 minute, ensuring spices do not burn.
- Simmer Curry Base: Add sweet potatoes, diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer, cover, reduce heat, and cook for 15-20 minutes, or until sweet potatoes are tender.
- Finish and Season: Stir in rinsed chickpeas and chopped spinach. Cook for 3-5 minutes until spinach wilts. Season with salt and pepper to taste.
- Prepare Harissa Swirl: While the curry simmers, whisk together harissa paste, olive oil, lemon juice, maple syrup, and smoked paprika in a separate bowl.
- Serve with Garnish: Ladle the curry into bowls, drizzle generously with the harissa swirl, and garnish with fresh cilantro. Serve hot with rice or flatbread.
Notes
For a faster weeknight meal, use pre-cut sweet potato cubes and canned chickpeas. This curry can be prepared ahead as the flavors deepen overnight in the refrigerator. Serve with rice or flatbread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmer
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 12 g
- Sodium: 500 mg
- Fat: 28 g
- Saturated Fat: 21 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 0 mg