Meatless Mondays  |  Posted 01.23.17

Sweet Potato Curry

Sweet Potato Curry

A satisfying and creamy curry that takes just 30 minutes and one pot to make.

Serves: 4


  • 1 Tbsp Curry Powder
  • T tsp Sea Salt
  • 1/2 tsp Ground Coriander
  • 1/4 tsp Ground Ginger
  • 1/8 tsp Ground Turmeric
  • Pinch of Cayenne
  • 1 medium Yellow Onion, finely diced
  • 1 cup Filtered Water, divided
  • 14 ounces Full Fat Coconut Milk
  • 2 large Sweet Potatoes, peeled and diced
  • 2 Green Onions, trimmed and thinly sliced
  • 1/4 cup Fresh Cilantro, stemmed and finely chopped
  • 4 cups Cooked Brown Basmati Rice
  • 1 Lime for Spritzing


  1. In a large pot over medium heat, toast the spices for 30 seconds while stirring constantly. Add the onion and 1/3 cup of the water then cook for 5 minutes, until translucent.
  2. Whisk in the coconut milk and the remaining 2/3 cup water, and bring to a boil.
  3. Add the sweet potatoes, decrease the heat to medium-low, cover and rapidly simmer for 15 minutes, until potatoes are fork tender. Stir occasionally while cooking.
  4. Spoon the curry into bowls with warm basmati rice. Top with a squeeze of lime juice, scallions and cilantro. Serve warm with whole grain naan and enjoy!