Creamy Sweet Potato Curry

Name: Creamy Sweet Potato Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 tbsp olive oil; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp curry powder; 1 tsp ground cumin; 1 tsp turmeric; 1 can (14 oz) coconut milk; 1 cup vegetable broth; Salt to taste; Fresh cilantro for garnish

Author: Tessa

Published: September 20, 2025

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There’s something magical about a steaming bowl of sweet potato curry on a chilly evening—the kind of meal that wraps you up in warmth from the first bite. This recipe is my go-to when I want something cozy, flavorful, and ready in under an hour. The sweet potatoes melt into the creamy coconut milk, while the curry powder, cumin, and turmeric work their spicy-sweet magic. And the best part? It’s completely vegetarian, packed with flavor, and so simple you’ll wonder why you don’t make it every week.

I fell in love with sweet potato curry years ago during a friend’s potluck, where it disappeared faster than anything else on the table. Since then, I’ve tweaked the spices, adjusted the creaminess, and made it my own. Whether you serve it over rice, scoop it up with naan, or enjoy it as a hearty stew, this dish is endlessly adaptable. Trust me, once you try it, you’ll understand why it’s a regular in my kitchen—and probably yours too.

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Why You’ll Love This Sweet Potato Curry

This sweet potato curry isn’t just another recipe—it’s a bowl of comfort that checks all the boxes. Here’s why it’s become my weeknight hero:

Creamy dreamy texture: The coconut milk makes it luxuriously smooth, while the sweet potatoes break down just enough to thicken the sauce naturally. No flour, no fuss.
Flavor bomb: Toasting the spices (yes, even store-bought curry powder!) wakes them up, and the ginger-garlic duo adds that irresistible depth. Pro tip: Let it simmer a little longer if you want the flavors to really hug each other.
Ready before takeout: 35 minutes start to finish—faster than waiting for delivery, and way more satisfying. Perfect for those “I need dinner NOW” nights.
Kind to your wallet: Pantry staples plus a couple of fresh ingredients mean you’re not hunting for fancy items. I’ve even subbed frozen sweet potatoes in a pinch!
Adapts to you: Vegan? Already covered. Gluten-free? Naturally. Want to toss in chickpeas or spinach? Go for it. This sweet potato curry won’t judge.

Honestly, the hardest part is not going back for thirds. (Okay, sometimes I do.)

Sweet Potato Curry Ingredients

Gathering the right ingredients is half the magic—here’s what you’ll need to make this sweet potato curry sing. I’m a stickler for fresh aromatics and good-quality spices, but don’t stress if your pantry isn’t fully stocked. (We’ve all made midnight curry runs!)

2 medium sweet potatoes (about 1 lb total), peeled and diced into 1-inch cubes—trust me, uniform pieces cook evenly
1 tbsp olive oil (or coconut oil if you’re feeling extra tropical)
1 onion, diced—yellow or white, whatever’s hanging out in your crisper
2 cloves garlic, minced (or 1 tbsp pre-minced from the jar—no shame!)
1 tbsp fresh ginger, grated (I keep a nub in the freezer and grate it frozen—game changer!)
1 tbsp curry powder (my current obsession is Frontier Co-op’s blend, but any decent brand works)
1 tsp ground cumin—toast it in a dry pan for 30 seconds if you want next-level aroma
1 tsp turmeric (warning: it stains wooden spoons forever!)
1 can (14 oz) coconut milk—full-fat for creaminess, but light works in a pinch
1 cup vegetable broth (I use Better Than Bouillon paste mixed with water)
Salt to taste—start with 1/2 tsp and adjust at the end
Fresh cilantro for garnish (or parsley if you’re a cilantro-hater—we can still be friends)

See? Nothing crazy. Just good, honest ingredients that come together like they were meant to be. Now let’s get cooking!

How to Make Sweet Potato Curry

Okay, now for the fun part—let’s turn those ingredients into a pot of golden, fragrant magic. I’ve made this sweet potato curry more times than I can count, and these steps never fail me. Just follow along, and in about half an hour, you’ll be scooping up the creamiest, coziest curry of your life.

Sauté the Aromatics

First, grab your favorite heavy-bottomed pot (I use my trusty Dutch oven) and warm the oil over medium heat. Toss in the diced onion and let it cook, stirring now and then, until it turns soft and translucent—about 5 minutes. You’re not rushing to brown it; we just want those sweet onion juices flowing.

Now, add the garlic, ginger, and all those glorious spices—curry powder, cumin, and turmeric. This is when your kitchen starts smelling ridiculously good. Stir constantly for about a minute to wake up the spices. Careful not to burn them! If the mixture looks dry, add a splash of broth to prevent sticking.

Simmer the Curry

Time for the star of the show: those beautiful orange sweet potato cubes! Dump them into the pot along with the coconut milk and vegetable broth. Give everything a good stir, making sure the sweet potatoes are mostly submerged.

Bring the mixture to a gentle simmer—you’ll see little bubbles around the edges—then cover with a lid. Reduce the heat to medium-low and let it bubble away happily for 15-20 minutes. Around the 15-minute mark, poke a sweet potato cube with a fork. It should slide right off without resistance. If it’s still firm, give it another 5 minutes.

Here’s my secret trick: Once the sweet potatoes are tender, I like to smash a few against the side of the pot with the back of my spoon. This thickens the sauce naturally and makes it extra luxurious. Taste and adjust the salt—I usually add another pinch at this point.

And that’s it! Garnish with fresh cilantro, and you’ve got a sweet potato curry that’ll make you want to lick the bowl. (No judgment if you do.)

Sweet Potato Curry - detail 2

Tips for the Best Sweet Potato Curry

After making this dish more times than I can count, I’ve picked up a few tricks that take it from good to “oh-my-goodness-what-is-this-sorcery” level. Here’s what I’ve learned:

Toast your spices—Before adding them to the pot, warm them in a dry pan for 30 seconds. It unlocks their oils and makes the flavor pop. Just don’t walk away—they burn fast!
Play with thickness—Want it soupier? Add extra broth. Prefer it thick like stew? Remove the lid for the last 5 minutes of simmering. I like mine somewhere in between.
Balance the sweetness—If your potatoes are extra sugary, a squeeze of lime juice at the end brightens everything up beautifully.
Don’t rush the aromatics—Let those onions get properly soft before adding spices. That extra minute makes all the difference.
Leftovers are friends—This curry tastes even better the next day when flavors have really melded. Just thin it with a splash of water when reheating.

Remember—recipes are guidelines, not rules. Taste as you go and make it yours!

Sweet Potato Curry Variations

One of my favorite things about sweet potato curry? It’s like a blank canvas for creativity. Here are some delicious ways to mix it up when you’re craving something new:

Protein boost: Toss in a can of chickpeas (drained!) with the sweet potatoes, or add cooked lentils for extra heartiness. Leftover chicken or tofu works great too—just stir it in during the last 5 minutes to warm through.
Spice adventures: Swap the curry powder for garam masala if you prefer warmer notes, or add a pinch of cayenne if you like it fiery. A teaspoon of smoked paprika gives it a subtle BBQ-like depth.
Veggie twists: Throw in handfuls of spinach or kale at the end, or swap half the sweet potatoes for butternut squash or carrots. Even cauliflower florets work beautifully here!

The beauty of sweet potato curry? It welcomes all your pantry experiments with open arms.

Serving Suggestions

Oh, the possibilities! This sweet potato curry is like the friend who gets along with everyone. My absolute favorite way? Piled high over steaming basmati rice—the grains soak up that creamy sauce like little flavor sponges. For something more hands-on, warm naan bread is perfect for scooping up every last bit (I may or may not fight over the last piece).

For a lighter option, try it with a simple side of sautéed greens or a crisp cucumber salad. And if you’re feeling extra indulgent, top it with a dollop of yogurt or a sprinkle of toasted coconut. Honestly, it’s hard to go wrong—this curry makes everything taste better!

Storing and Reheating Sweet Potato Curry

Good news—this curry gets even better after a night in the fridge! Let it cool completely (I usually leave it uncovered for about 30 minutes), then transfer it to an airtight container. It’ll keep happily in the fridge for up to 4 days. For longer storage, freeze it in portion-sized containers—it holds beautifully for 2-3 months.

When reheating, I splash in a tablespoon or two of water or broth to loosen it up, then warm it gently on the stove over medium-low heat, stirring often. Microwaving works too—just cover and stir every minute to avoid hot spots. Pro tip: If frozen, thaw overnight in the fridge first for the creamiest texture!

Sweet Potato Curry Nutritional Information

Nutritional values are estimates and vary based on ingredients. Each serving (about 1¼ cups) contains approximately:

280 calories
18g fat (12g saturated)
28g carbs
5g fiber
4g protein
350mg sodium

Not too shabby for a meal that tastes this indulgent, right? The sweet potatoes pack vitamin A, while the coconut milk adds healthy fats. I call that a win-win!

Common Questions About Sweet Potato Curry

I get asked about this sweet potato curry all the time—here are the most common questions that pop up, along with my tried-and-true answers!

Can I use canned sweet potatoes instead of fresh?

You can, but hear me out—fresh is way better! Canned sweet potatoes tend to be softer and sweeter, which can make your curry mushy and overly sugary. If you’re in a pinch, drain them well and add them during the last 5 minutes of cooking. But trust me, fresh sweet potatoes give you that perfect tender-but-not-falling-apart texture we all love.

How do I make my sweet potato curry spicier?

Easy! When sautéing the aromatics, add a chopped fresh chili or 1/4 tsp of cayenne pepper along with the other spices. Want it nuclear-hot? Stir in a spoonful of sriracha or chili garlic paste at the end. Just remember—you can always add heat, but you can’t take it away!

Can I make this in a slow cooker?

Absolutely! Sauté the onions, garlic, and spices first (this step is key for flavor), then dump everything into your slow cooker. Cook on LOW for 4-5 hours or HIGH for 2-3 hours. The sweet potatoes might get extra soft, but the flavors will be amazing.

Why is my curry too thin?

No worries—just simmer it uncovered for an extra 5-10 minutes to thicken. Or mash a few more sweet potato pieces against the pot. If you’re really in a hurry, mix 1 tsp cornstarch with 2 tsp water and stir it in during the last minute of cooking.