Sweet Potato Curry Recipe

This Sweet Potato Curry is the ultimate comfort curry, made in Indian style with fresh seasonal sweet potatoes, onions, tomatoes, spices and herbs. For a hearty and delicious meal serve it over steamed rice, quinoa, and millets or with roti, paratha, dosa or any flatbreads of choice. You can also make this ahead and refrigerate for 2 days. In Indian cuisine, we often use sweet potatoes to make stir fry, curries, sambar, stew (pulusu), cutlets and halwa.

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Sweet potato curry is a staple in my home and is made often for our meal. Hot steamed rice served with this curry, a drizzle of Ghee alongside some papads and Yogurt is an absolute comfort food. It is flavorsome, slightly spicy, sweet and delicious.

This Sweet potato curry is made much the same way as we make potato curry. My kids love change, so I keep tweaking the recipe often. Sometimes I add a bit of tamarind to impart sour tones. If we are in mood for a coconutty curry I add some coconut milk at the last stage.

Down in South India, a lot of people love to cook sweet potatoes with eggplants. Young and tender eggplants literally melt down in the curry and produce a thick, buttery and flavorsome gravy.

Sometimes we also add Vegetable Drumsticks and if you have ever eaten them, you can imagine how good this curry tastes with vegetable drumsticks.

More curry recipes
Cauliflower Curry
Eggplant Curry
Potato curry
Cabbage curry
Bhindi masala

How to Make Sweet Potato Curry (Stepwise Photos)

Preparation: Chop 1 large onion (about 1 cup fine chopped onions) & 2 tomatoes (about 1 cup fine chopped), slit 1 green chilli & grate ½ inch ginger.

1. Heat 2 tablespoons of oil in a pot. Add ¼ teaspoon mustard seeds & ½ teaspoon cumin seeds. When they splutter add 1 sprig curry leaves & a pinch of hing (optional). When the leaves turn crisp, add 1 teaspoon grated ginger (or paste) and fry till aromatic, for about 40 seconds.

2. Add 1 cup fine chopped onions, 1 slit green chili and ¼ teaspoon salt. Saute the onions on a medium heat. Meanwhile, wash, peel and cube sweet potatoes. I have used 2 heaped cups diced sweet potatoes. Add them to a bowl of salted water (2 cups water with half teaspoon salt) till used else they get discolored.

3. When the onions turn transparent add chopped tomatoes or tomato puree. Sprinkle ¼ teaspoon turmeric. Saute well for 2 mins & simmer until the tomatoes breakdown and become mushy.

4. Add ½ to 1 teaspoon garam masala, 1 to 1 ½ teaspoon coriander powder & ½ to ¾ teaspoon red chili powder. Stir and saute for a minute.

5. Add cubed sweet potatoes to the pot.

6. Stir well.

7. Add the water we used to soak the sweet potatoes just enough to immerse them. Bring the water to a rapid boil.

8. Reduce the heat. Simmer and cook till sweet potatoes turn tender and cooked fully but not mushy. Keep stirring in between so they cook evenly. Taste test and add more salt if required. If you want less watery curry, evaporate the excess moisture on a high flame. If you want you may add 4 tablespoons thick coconut milk. Turn off the heat after adding the coconut milk.

Serve sweet potato curry with rice & ghee or with roti, paratha or dosa.

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Recipe Card

Sweet Potato Curry

This Indian Sweet Potato curry is simply delicious, easy to make and uses only pantry staples. Serve it over rice, quinoa or with roti, paratha or any flatbreads.

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For best results follow the step-by-step photos above the recipe card

Prep Time5 minutes

Cook Time25 minutes

Total Time30 minutes

Servings3

AuthorSwasthi

Ingredients (US cup = 240ml )

• ▢ 2 cups sweet potatoes cubed (1 inch pieces)
• ▢ 1 cup onions chopped finely
• ▢ 1 cup tomatoes red ripe , chopped or pureed
• ▢ 1 green chili slit (optional, serrano peppers/ Thai or Indian chili)
• ▢ 1 teaspoon ginger grated or ginger paste
• ▢ 1 sprig curry leaves (optional)
• ▢ 1 to 1 ½ teaspoon coriander powder (optional)
• ▢ ½ to 1 teaspoon garam masala or any curry powder as desired
• ▢ ½ to ¾ teaspoon red chili powder
• ▢ ¼ teaspoon turmeric
• ▢ ½ to ¾ teaspoon salt (adjust to taste)
• ▢ 2 tablespoons Oil (adjust to taste)
• ▢ ¼ teaspoon mustard seeds (optional)
• ▢ ½ teaspoon cumin seeds
• ▢ 1 pinch hing (asafetida, optional)
• ▢ ¼ cup thick coconut milk (optional)

Instructions

How to Make Sweet Potato Curry

• ▢
  Heat oil in a pan, add cumin, mustard, and allow them to splutter. Add hing, ginger and then the curry leaves. Fry together till you smell the ginger good. Do not burn.
• ▢
  Add onions, & green chilies. Fry till they turn golden.
• ▢
  Next add tomatoes and sprinkle salt, turmeric. Saute for 2 mins
• ▢
  On a low flame cover and cook till the tomatoes turn soft and mushy. The onion tomato mixture should blend well.
• ▢
  While the tomatoes cook, you can peel and cube the sweet potatoes, add them to salted water (2 cups water with ½ teaspoon salt) till we use.
• ▢
  Add chili powder, garam masala, coriander powder and red chili powder. Fry for about 1 to 2 minutes without burning.
• ▢
  Next add sweet potato cubes, pour the same water we used to keep them. Just use enough water to immerse the sweet potatoes. Bring it to a rolling boil, reduce the heat.
• ▢
  Cook on a low flame, till the sweet potatoes are soft cooked but not mushy. Taste test and adjust salt as required. If the curry looks runny, turn the flame to high and sook for a little longer so some of the water evaporates.
• ▢
  If you want you may add coconut milk at this stage (optional).
• ▢
  Keep covered for about 15 minutes for the flavors to absorb well by the sweet potato curry. Garnish with coriander leaves.

Notes

• You can skip tomatoes and use tamarind paste or amchur powder, but you might get lesser gravy.
• Some people like to use sweetener, you can use little jaggery to suit your taste.
• We love to add a teaspoon of kasuri methi at the last stage. If you want you may add it.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts

Sweet Potato Curry

Amount Per Serving

Calories 134

% Daily Value*

Sodium 218mg9%

Potassium 607mg17%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 10g11%

Protein 3g6%

Vitamin A 12905IU258%

Vitamin C 29.6mg36%

Calcium 66mg7%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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