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5 from 15 votes

Sweet Potato Curry

Creamy coconut sweet potato curry made with very simple ingredients in less than half an hour! This family-friendly sweet potato curry is so comforting, easy to make, frugal and delicious!
Author Diana
Servings 4
Prep Time 10 minutes
Cook Time 20 minutes


  • 1 tablespoon vegetable oil
  • 1 yellow onion diced
  • 1 cm gingerroot peeled and grated or diced
  • 1 cm turmeric root peeled and grated or diced
  • 1 green chilli deseeded and diced
  • 1 clove garlic minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 large sweet potato peeled and cubed
  • 1 carrot peeled and sliced
  • 1 (400ml) tin (1 ¾ cups) coconut milk
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup spinach shredded (or baby spinach - leave them as they are)

For the brown rice:

  • 140 grams 5 ounces brown basmati rice
  • 1 litre water
  • ½ teaspoon salt


  • Heat oil in a pot, then saute the onion until it's soft and translucent.
  • Add the ginger, turmeric, garlic and chilli. Cook for 1-2 minutes. Then add cumin and coriander and cook for 1 more minute.
  • Add sweet potato, carrot, and coconut milk. Cover with a lid, and simmer until the carrot and the potato are soft. Turn off the heat.
  • Season with salt and pepper. Then add the spinach, and give the curry a gentle stir for the spinach to wilt.

To cook the brown rice:

  • Add brown rice to a pot, and cover with the water. Season with salt. Bring to a boil, then cover with a lid and simmer for 20-22 minutes.
  • Rinse the excess water, fluff with a fork and serve.


Garnish with crushed cashew nuts, or Thai basil leaves (or any basil) if desired.


Calories: 452kcal | Carbohydrates: 52g | Protein: 7g | Fat: 26g | Saturated Fat: 22g | Sodium: 696mg | Potassium: 720mg | Fiber: 5g | Sugar: 6g | Vitamin A: 14960IU | Vitamin C: 9.5mg | Calcium: 75mg | Iron: 5.2mg