Sweet Potato Coconut Curry

There is the perfect blend of sweet and spicy in this Sweet Potato Coconut Curry! It is filled with lots of sweet potatoes, red potatoes, carrots and onions and comes together in one pot!

Bowl of sweet potato coconut curry.

I love the balance of sweet and spicy in this dish. Sweet potatoes bring the sweet and savory flavors. Along with the sweet potato, I added chunks of red potatoes, sliced carrot and lots of onion & garlic. The coconut milk, brown sugar, and tomatoes add to the sweetness and the minced serrano, paprika, cumin, and pepper help to balance it all out.

I also love, love, love, that it can be made in one big pot (although you’ll still need a cutting board, a blender and a handful of gadgets/utensils). The fewer the dishes the happier the cook!

I love serving this recipe and my Homemade Massaman Curry over white rice to soak up all the flavor and top it with peanuts to add in a crunch.

Recipe Ingredients

Ingredients for sweet potato coconut curry.

Brown Sugar – adds a hint of sweetness to tie the dish together.

Curry Powder – a necessity in any curry recipe, like my Instant Pot Coconut Curry Chicken.

Coconut Milk – adds in that smooth creamy flavor into the dish.

For full list of ingredients and amounts see the recipe card below.

How to Make Sweet Potato Coconut Curry

Step 1: In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute.

Oil and spices cooking in a Dutch oven.

Step 2: Next, add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile pepper and cook for 2 additional minutes.

Vegetables, garlic, and peppers added into the Dutch oven.

Step 3: Pour in the light or full-fat coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit.

Coconut milk, salt, pepper, and tomatoes added into the Dutch oven.

Step 4: When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot.

Blended curry added back into the Dutch oven.

Step 5: Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.

Bowl of coconut curry sweet potato.

FAQs

How do I make this Sweet Potato Curry vegan?

Simply swap out chicken broth for vegetable broth and you have yourself a vegan sweet potato coconut curry!

Can I add protein into this Sweet Potato Coconut Curry?

Absolutely! If you want to bulk up this dish, try adding some thin slices of cooked chicken, tofu, chickpeas or shrimp, at the very end- it’ll be even more delicious!

Can I make this Coconut Curry in a crockpot?

Of course! Put all ingredients in the slow cooker and cook for 6-8 hours on low or 3-4 hours on high!

Storage and Reheating

You can store this sweet potato curry recipe in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.

To reheat, thaw in the refrigerator overnight and heat up on the stovetop until heated through. Or you can also microwave until heated through.

More Delicious Thai Recipes To Check Out

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Sweet Potato Coconut Curry

Sweet Potato Coconut Curry Recipe

This one-pot sweet potato coconut curry is bursting with sweet and spicy flavor! Grab a bowl and cozy on up with this fall-inspired dish!
4.83 from 35 votes
Pin Rate
Course: Soup
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 198kcal
Author: Andrea
Print Recipe

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp curry powder
  • 1/4 tsp paprika
  • pinch cumin
  • 2 medium sweet potatoes - peeled and cut into 1-inch cubes
  • 2 medium red potatoes - peeled and cut into 1-inch cubes
  • 1 carrot - peeled and sliced
  • 1 yellow onion - diced
  • 4 cloves garlic - minced
  • 1 tbsp ginger - freshly minced
  • 1/2 serrano chile pepper - minced
  • 1 (14 oz) can coconut milk - light or full-fat
  • 1 (14 oz) can low-sodium chicken broth
  • 2 roma tomatoes - chopped
  • 2 tbsp brown sugar
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper - or white pepper

Garnishes

  • cooked rice - white or brown
  • chopped peanuts
  • chopped cilantro
  • peppers - sliced
  • coconut milk

Instructions

  • In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute. Add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile, cook for 2 additional minutes.
  • Pour in the coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit. When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot. Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.

VIDEO

NOTES

You can store this sweet potato curry recipe in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.
To reheat, thaw in the refrigerator overnight and heat up on the stovetop until heated through. Or you can also microwave until heated through.

Nutrition

Serving: 6serving | Calories: 198kcal | Carbohydrates: 36g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 647mg | Potassium: 724mg | Fiber: 5g | Sugar: 10g | Vitamin A: 12625IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 2mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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