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The Best Indian Sweet Potato Curry

Large white pot of aromatic yellow curry with lots of colorful vegetables and warming turmeric and ginger

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5 from 1 review

This amazing Creamy Indian Sweet Potato Curry Recipe is layered with spices, celery, carrots, peas, leeks, herbs, and sweet potatoes. The fragrant coconut broth pairs beautifully with the garlic and curry spices and is topped with cilantro and scallions. Perfect for a weeknight meal! 

Ingredients

Scale

2 Large Sweet Potatoes – Cubed into Medium Dice

2 Leeks – Medium Dice

Celery – 2 Spears Medium Dice

Carrots – 2 Large – Medium Dice

Red Bell Peppers- Medium Dice

Garlic – 4 Cloves Fine Dice

Scallions – Small dice for topping

Peas- 1 Small bag Frozen Peas

Chickpeas/Garbanzo Beans – 1 Can Drained and Rinsed

Cumin – 2 Teaspoons

Turmeric – 1 1/2 Tablespoons

Ginger (Powdered) – 2 Teaspoons

Cilantro – for topping

Salt – 1/2 Teaspoon

Black Pepper – 10 or more twists on a Pepper Mill

Coconut Milk – full fat one can

1 cup of water

Instructions

How to Make Creamy Sweet Potato Curry Recipe Step 1 –

Prepare Rice according to package directions.

Start by chopping all of your vegetables into a medium size dice. I love Chunky Curry. Once the vegetables cook and the sweet potatoes soften in the coconut broth, it melds together.

Step 2 –

Heat a large Dutch Oven over a medium flame and add 2 Tablespoons of Olive Oil.

Add chopped Leeks, Celery, and Carrots and stir for one minute.

Add Garlic. Stir for 1 minute until garlic starts to turn light golden.

Add Red Peppers, Sweet Potatoes, Chickpeas, One Cup of Water, and Coconut Milk.

Add the Ginger, Turmeric, and Cumin.

Add Salt and Pepper.

Stir everything and loosely cover the pot over a LOW SIMMER. Cook for 30 – 45 minutes until the vegetables are very tender. Sweet Potatoes will be soft and breaking apart. Add Peas and turn off the flame. Stir and add Salt and additional Pepper. 

Step 3 –

Serve over rice. Top with chopped scallions and cilantro.

Optional – add chopped peanuts on top.

Enjoy knowing you are eating a healthy, anti-inflammatory meal!

Add Frozen Peas. Cook for one minute and turn off the flame.

Place each vegetable in a separate bowl. It makes for easy assembly.

Notes

*Add chopped peanuts and scallions or cilantro as a topping

*Store tightly covered in the refrigerator or freeze in individual serving containers.