zoom Sweet potato and coconut curry

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    Sweet potato & coconut curry

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    Sweet potato & coconut curry

    • Preparation time: 10 minutes
    • Cooking time: 40 minutes

    Serves: 4


    2 tbsp sunflower oil
    1 tsp cumin seeds
    1 large onion, finely chopped
    2 cloves garlic, grated
    20g fresh root ginger, grated
    2 medium tomatoes, chopped
    1 tsp salt
    1 tsp chilli powder
    1 tbsp mild curry powder
    500g Evangeline sweet potatoes, cut into 2cm pieces
    400ml can coconut milk
    235g spinach leaves, chopped
    ½ lime, juice
    Chapatis, to serve



    1. Heat the oil in a large saucepan, then add the cumin seeds and sizzle for a few seconds. Add the onion and cook for 8 minutes until golden, then add the garlic and ginger and cook for another minute. Stir in the tomatoes, cover and cook for 8 minutes, until softened.

    2. Add the salt, chilli and curry powders, followed by the sweet potatoes, and mix well. Pour in the coconut milk, cover and cook for 20 minutes until the potatoes have softened.

    3. Stir in the spinach and cook, uncovered, for 2 minutes until the leaves have wilted, adding a little just-boiled water if the curry is too thick. Squeeze in the lime juice, mix well and serve with chapatis (or steamed basmati rice if you prefer).


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    Save time, reduce waste and add nutrients by scrubbing the sweet potatoes under running water rather than peeling



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    5 stars