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Sweet Potato Curry

This Indian-inspired Sweet Potato Curry is vegetarian, vegan and naturally gluten and dairy free too. So, if you are enthused about using the anti-inflammatory “super spice” turmeric into your cooking, then this recipe is a must.

sweet potato curry

Sweet Potato Curry is Vegetarian AND Vegan

This recipe for sweet potato curry is also the perfect hearty vegetarian option for Meat Free Mondays. It is such a robust and filling dish that nobody will miss the meat!

As always, if you don’t have some of the vegetables in this recipe on hand, try to swap them out for what you do have. Or, if you don’t care for something, leave it out.

Anti-inflammatory Curry Recipe with Big Flavor

I have been on such a big turmeric kick lately. I have learned a lot about curry this past year. Along with cumin, fenugreek and coriander, turmeric is one of the dominant spices used to make authentic curry. If you are following an anti-inflammatory diet, it is a huge help to learn how to make a few turmeric-rich curry dishes because turmeric is one of the most anti-inflammatory foods to eat. 

Want a warm anti-inflammatory tea? Check out this Turmeric Tea recipe that helps fight of pain and discomfort. You can also find turmeric in this Gut-Friendly Pumpkin Chili.

sweet potato curry

The BEST Curry Powder for Sweet Potato Curry

Now, if I were making an authentic curry dish, I would not be using curry powder. My Sweet Potato Curry is kind of a “cheat” curry because I rely on store-bought curry powder.

However, if I were living in India or cooking real Indian food, like Maunika Gowardhan, then I would be making my curry from scratch. In fact, did you know there is no such thing as curry powder in India?

Although making curry from scratch is not super difficult, it can definitely be rather time consuming. However, when you make your curry from scratch, then you can be pretty confident that your recipe will taste just like the curry created by whoever developed the recipe you are following.

Store Bought Curry Option

If you are using store-bought curry this is not the case. Curry powder is actually a western/British invention and each curry powder is slightly different. So, just like canned San Marzano tomatoes, curry powder will vary in flavor from brand to brand.

There are a number of good tasting and high quality curry brands on the market. However, for this particular recipe I am partial to S & B Curry Powder. Although it is used mostly in Oriental recipes, I really prefer its mild, and well-balanced flavor in my Sweet Potato Curry recipe. If you don’t have S & B on hand, no need to fret, you can use any high quality curry powder. Your recipe just won’t taste exactly like mine. But that is not necessarily the end of the world either 😉

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Sweet Potato Curry

Sweet Potato Curry with chickpeas is vegetarian and naturally gluten and dairy free. It’s incredibly satisfying that you won’t miss the meat!

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Ingredients

  • 2 tablespoons extra virgin organic coconut oil, such as Barlean’s
  • 4 cloves garlic, minced
  • 1 Spanish onion, chopped
  • 2 tablespoons grated ginger
  • 1 jalapeno chili, seeded and minced
  • 1 organic red bell pepper, chopped
  • 3 stalks of celery, chopped
  • 2 tablespoons curry powder, from S & B Oriental
  • Unrefined sea salt and black pepper, to taste
  • 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 can 15 ounces diced tomatoes, drained
  • 1 can 15 ounces full-fat coconut milk
  • 1 cup vegetable broth
  • 1 can 15 ounces chickpeas, rinsed and drained
  • 1 cup organic frozen petite peas

Instructions

  1. In a heavy saucepan, heat the oil over medium-low heat. Add the garlic, onion, ginger, jalapeno, red pepper and celery and cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
  2. Stir in the curry powder and cook, stirring constantly, until fragrant, about 30 seconds. Season with salt and pepper to taste.
  3. Add the sweet potatoes, diced tomatoes, coconut milk, broth and chickpeas to the saucepan. Raise the heat to medium-high, bring just to a boil, reduce the heat, and simmer, uncovered, until the sweet potato is tender, about 10 minutes. Add the peas and cook until heated through. Serve warm over steamed black or short grain brown rice.

Last Step! If you loved our recipe, leave us a review below. This helps future recipe makers and ensures continued high-quality recipes for years to come!

Notes

When refrigerated, leftovers thicken considerably. To reheat, just add a little bit of vegetable broth before re-warming

© 2024 clean cuisine Recipe by:

Looking for More Healthy Dinner Recipes?

If you liked the Sweet Potato Curry recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook. 

Ivy Larson

In 2010, Clean Cuisine was launched because Ivy Larson wanted to share her anti-inflammatory lifestyle and delicious recipes using ingredients in their most natural and nutrient-rich state. In 2020, Ivy passed the website to Aimee and Madison. Since then, they have been adding new recipes and nutrition posts while updating old recipes and articles. Thanks for visiting Clean Cuisine!

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Leanne Corrie

Wednesday 2nd of August 2023

Absolutely amazing- added turmeric , diced pumpkin, only one sweet potato and a zucchini- and organic coconut cream instead of milk - 🙏- a hit with family member on an anti inflammatory diet

Aimee Niedosik

Friday 18th of August 2023

Ooh yum, your choices sound amazing. Thank you for sharing!

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