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.
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
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.
Sweet Potato Curry Recipe
For best results follow the step-by-step photos above the recipe card
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)
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.
- 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)
© Swasthi’s Recipes
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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I’m so thankful I found your page! Another delicious curry! I used hing for the first time wow what an awesome addition! Thank you so much for sharing!
Basic homemade taste, and I like the hot green chili.
Thanks for trying Ronald
Hi Swasthi, Can I make this in a cooker with 1 whistle? Assuming it doesn’t get smashed
Not sure! It depends on the kind of sweet potatoes. Cooking in a regular pot/pan is better.
Can we keep the skin on the cubed sweet potatoes? Love this recipe, thank you so much!
Not sure how it tastes. It may separate after cooking.
Tempting recipe swasthi gaaru, when i am kid my grand maa used to cook remembered those days…. here many kinds of sweet potatoes are available which one will be good?
Thank you! Earlier I used to buy the Indian kind from Mustafa. Since Jan we haven’t been visiting there any more so I am unable to get something that’s suitable for curry. The orange & the purple flesh sweet potatoes don’t go well in the curry. They break down to a mush. I think if you find something from India, you can use them. Hope this helps
Your cooking have been a life saver for me! My husband is South Indian, vegetarian, and only likes home cooked meals. I’m Chinese and I had no idea how to cook Indian cuisines. I found your site and have made at least 10 different meals and my husband loves it. Thank you so much! I’m forever grateful!
Glad to know the recipes are useful. Thanks much for leaving a comment.
Thank you for your recipes, Swasthi. They are so clear, specific and easy to follow. We started with your samosa recipe because we felt we needed the step by step pictures you provide. Such a tricky thing to make the first time and yet they came out beautifully, thanks to your careful, detailed instructions. Now we look to you for all new Indian dishes we want to try. Such a nice service you give us all!
You are welcome! Glad to know the recipes worked out well for you. Yes folding the samosas is a bit tricky. Thank you so much!
Tastes Yummy Swasthiii…. Hugs… Thank u so much…
Question though: the sweet potato doesn’t have to be pre cooked?.. cuz it’s still kinda hard in the curry…
You are welcome!
Yes I never precook sweet potatoes. Just add little more water and cook on a low heat until soft. It takes some time but tastes delicious this way. Thank you!
Newly married and I have no one to guide or help me cook. Swasthi has been my go to blog everytime. A life saver..
Thank you so much for the comment. Glad the recipes are helpful.
Wishing you both the very best! Stay blessed!
It looks delicious! I have a few different types of sweet potato, including red and hawaiian, will they still work? Thanks
Thank you! If they have the same cook time, you can use them else some may turn mushy. Hawaiian sweet potatoes don’t go well in a curry. I have tried it a few times. I wouldn’t suggest.
This is a wonderful recipe….thank you for sharing it…turned out so good!
When you say mustard are you talking about black mustard seeds?
yes it is the seeds
I had a few problems with the recipe. It has hing and garam marsala listed in the ingredients. I put them all next to the stove and when I finished, it never said when to use those two. It did however say to use red chili pepper and chili pepper in one step. So, is one of the two above considered a chili pepper or red chili pepper? Not sure which one, so I guess I’ll try it without garam marsala and without the hing. Haven’t tasted it yet but thanks for providing it.
I am sorry.I will look into it. Thanks for trying. Chill is green chilli and red chilli is red chilli powder. You can just make it even without garam masala. If you like the spice flavors then can add garam masala along with chili powder.
Tried the receipe today..a dash of lemon at the end took it to a whole new level
Thanks for trying
This looks delicious! Just what I was looking for.
Just something to consider: If something has calories (1 g carbohydrates = 4 calories), then it contributes to weight gain.