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Sweet Potato Curry Recipe

Sweet Potato Curry recipe


This is a warm, creamy curry with sweet potatoes and chickpeas. It has spices like turmeric and garam masala. You cook it in a pot and can eat it with rice or bread.


1 tbsp coconut oil
1 large onion, finely sliced (150 g)
3 garlic cloves, minced
1 tbsp fresh minced ginger
1 tsp ground cumin
1 tbsp curry powder
1/4 tsp cayenne pepper
2 medium vine tomatoes, chopped (200 g)
1 tbsp tomato paste
1 x (400 ml) can full-fat coconut milk
600 g sweet potatoes, peeled and cut into 2 cm pieces
1 x (400 g) can chickpeas, drained
30 g unsweetened shredded coconut
1 small bunch of fresh cilantro, chopped (20 g)


Heat the coconut oil in a large saucepan over medium heat. Add the onions with a pinch of salt and cook for 5-6 minutes until soft.
Stir in the garlic, ginger, cumin, curry powder, and cayenne pepper, cooking for another 2 minutes until fragrant.
Add the chopped tomatoes and cook for 3 minutes, then stir in the tomato paste and cook for another minute.
Pour in the coconut milk and add the sweet potatoes. Bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, or until the sweet potatoes are tender.
Add the chickpeas and shredded coconut, and cook for another 5 minutes. If the curry is too thick, add a little water to reach the desired consistency.
Stir in the chopped cilantro and cook for an additional minute. Adjust seasoning with salt to taste.
Serve the curry with rice, naan, or a fresh salad.

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