Whether you’re in the middle of winter or summer, there’s always room for a good sweet potato curry.

It’s not intentional, really, it isn’t. These days I just seem to be drawn to curries. And yummy, comforting curries too! I tried this recipe a while ago and my husband absolutely loved it. You can make the curry as hot/spicy as you’d like, all depending on your taste and comfort level lol

The original recipe for this creamy sweet potato curry, from which I was inspired, can be found over here at pinchofyum.com.


1 tablespoon oil
1 onion, thinly sliced
Enough sweet potatoes, peeled and cubed, to serve 4 people
2 – 3 tablespoons curry paste
A 400ml can coconut milk
½ to 1 cup broth or water
½ handful of All Spice berries
½ handful of cardamom pods
Chopped dhania (coriander)
3 – 4 cups fresh baby spinach


  1. Start your rice (if you’re serving this over rice, which I highly recommend).
  2. Heat the oil in a deep pan, then add the onions and fry until soft.
  3. Add the sweet potatoes and stir to coat with oil.
  4. Add the curry paste and stir until well-combined.
  5. Add the coconut milk, broth, All Spice berries and cardamom pods, and simmer over low heat for 10 – 15 minutes until thickened.
  6. Stir in the dhania and spinach until wilted.
  7. Serve over rice.

Sweet Potato Curry recipe card download button

Looking for more plant-based recipes? You can find them here.

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