Sweet Potato Curry Recipe | Yummly
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Sweet Potato Curry

ELAVEGAN(18)
Alex R.: "tasted great, used coconut cream instead of milk." Read More
18Ingredients
30Minutes
470Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 1 pound sweet potatoes (about 2 medium peeled and chopped into 3 cm pieces)
  • 2 cups fresh spinach
  • 1/2 tablespoon oil
  • 100 grams onion (chopped)
  • 4 garlic cloves (minced)
  • 2 inches fresh ginger (minced)
  • 1/2 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt (or less/more to taste)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (use less if you don't like it too spicy)
  • 1/4 teaspoon black pepper (or less/more to taste)
  • 1/4 teaspoon ground ginger
  • 1 1/3 cups coconut milk (canned)
  • 1 cup passata (tomato sauce)
  • 15 ounces chickpeas (rinsed and drained, optional)
  • 1 gram parsley (cilantro, optional)
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    NutritionView More

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    470Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories470Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat17g85%
    Trans Fat
    Cholesterol
    Sodium1100mg46%
    Potassium1230mg35%
    Protein12g24%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate63g21%
    Dietary Fiber12g48%
    Sugars11g22%
    Vitamin A360%
    Vitamin C40%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(18)

    Alex R. 3 days ago
    tasted great, used coconut cream instead of milk.
    Linda Simpson a month ago
    Amazing good use of sweet potato. Do it for family
    UltraMongo 2 months ago
    Upped the quantities of the spices and used coconut cream instead of coconut milk. Turned out great!
    Suzanne Unks 5 months ago
    It was ok I followed the directions to the T and it was just lacking flavor.
    Jamie Brown 6 months ago
    I had bok choy to use, so I subbed that instead of the spinach. I put it in the IP at the same time as the sweet potatoes. Maybe I made my sweet potato pieces bigger, but I had to cook mine a little longer than the 2 minutes with QR. I did an additional 1 min, QR after and they were perfect! I imagine if I would have let it natural release for a bit the first time I would have achieved the same results.
    Jen 7 months ago
    As long as you do the food prep beforehand, I love finding new recipes for the instant pot! We used an entire can of coconut milk (a 13.5oz can is just over 1.5cups) and definitely added chickpeas. Was incredibly easy to follow directions and very tasty. Looking forward to making it again.
    Laura 7 months ago
    Nice and tasty, easy to cook, will make again
    Amie Rapson 7 months ago
    easy to make and very satisfied keeping this as one of my regular dishes
    Nadine Simpson 7 months ago
    Very good and didn’t take long at all.
    Alexa Barth 8 months ago
    Very good curry. Takes up some time like all curries do. 4 stars because it didn’t like blow my mind but still very. Would recommend.
    Erica 8 months ago
    This was amazing! Love love love!
    Callum Fletcher 8 months ago
    turned out great. Definitely making this again
    J 8 months ago
    Very tasty. I used kale and added some pickling spices.
    Hunter Smith 8 months ago
    Delicious! I used 1/2 an onion and added some more curry powder, paprika, and cumin. Will definitely be making this again!
    Jonathan Allward 10 months ago
    Fantastic flavour, would definitely make it again
    Deer a year ago
    Good, but I’ve used the worst substitute for coconut milk possible, cream... next time I will try if I can tolerate coconut milk or will try something else..
    Needs more liquid but the flavor is great. I’ll probably double the coconut milk and spices next time.
    Alin C. a year ago
    simple and delicious!

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