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When cooking a sweet potato curry, I simply follow my gut feeling. Sweet potatoes work perfectly as the foundation, but you can get creative and swap them for some butternut squash, pumpkin or carrots instead. This dish has become a staple in my home because every bite brings so much comfort.
A feel-good curry
This is a dish I always enjoy making. I love it because it works with whatever I've got in my cupboards. The coconut milk and spices create an amazing sauce that coats the veggies perfectly. It's my favorite way to enjoy a tasty, healthy meal.
Shopping list for my curry
- 1 onion: I chop it up to create the flavor base.
- 4 garlic cloves: I peel them before blending.
- 1 piece of ginger: About thumb-sized once peeled.
- 1 small red chili: Remove seeds if you don't want too much heat.
- 1 big spoon of coconut oil: To sauté my aromatics.
- 1 spoon of ground cumin: I adore its warm aroma.
- 1 spoon of curry powder: The key to good curry.
- 1 good-sized sweet potato: Cut into 2 cm chunks after peeling.
- 400 ml coconut milk: For a creamy sauce.
- 1 jar of chickpeas: Drained well.
- 1 handful of kale or spinach: For color and vitamins.
- Fresh cilantro: Finely chopped for serving.
- Salt and freshly ground pepper: To your liking.
My step-by-step approach
- Making the aromatic mix
- I blend onion, garlic, ginger and chili in my small food processor until I get a nice paste.
- Adding the fragrant spices
- I heat my coconut oil in my favorite pot. I cook the paste for 10 minutes then add cumin and curry for another 2 minutes.
- The curry's core
- I add my sweet potatoes, coconut milk and chickpeas. I taste, season, cover and let it simmer for 15-20 minutes.
- The green touch
- I toss in my kale or spinach 5 minutes before finishing.
- Ready to eat
- I serve it hot with fragrant rice and sprinkle chopped cilantro on top.
My simple twists
Winter veggie version: I often swap sweet potato for butternut squash, carrots or parsnips.
Heartier option: I sometimes throw in some grilled tofu or chicken.
Personal preference: You can adjust the amount of spices to suit your taste.
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Best way to enjoy it
In my bowl I like to have some aromatic rice that mixes with the sauce. A squeeze of lime brightens all the flavors and with a warm naan bread it's even better.
Frequently Asked Questions
- → Can you make this curry ahead of time?
- Absolutely! It keeps great in the fridge for 2-3 days. The flavors actually get even better after sitting overnight.
- → How can I adjust the spice level?
- Leave out the chili seeds for less heat, or skip the chili entirely. For more kick, keep the seeds and add extra chili.
- → Can I swap kale for something else?
- Sure! Use fresh spinach or any leafy greens instead. Just tweak the cooking time for the greens you pick.
- → Is it okay to freeze this curry?
- Yes, it freezes well for 2-3 months. Reheat it gently, adding a splash of water if it thickens too much.
- → What are some alternatives to coconut milk?
- Try soy or almond cream for a lighter option. It won't be as creamy but will still taste great.