overhead shot of two small bowls with sweet potato curry with some toasted almonds and lime on side

Sweet Potato Curry

Easy, quick and very delicious recipe for sweet potato curry. Made with only handful of ingredients, this is a perfect dish for a mid-week dinner!

Course Main Course
Cuisine Vegan
Keyword curry, sweet potato curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author annabanana


  • 1 tbsp coconut oil
  • 2 medium peppers (red and yellow) cut into chunks
  • 1 large onion chopped
  • 1 large sweet potato (about 250 g) scrubbed and cut into medium cubes
  • 5 tbsp red curry paste of choice
  • 400 ml coconut milk one can
  • 1 tbsp fresh coriander
  • 1 tbsp flaked almonds toasted
Metric - US Customary


  1. In a large frying pan, heat the coconut oil, then add chopped peppers and onions and fry for about 10 minutes, stirring occasionally, until soft.

  2. Add the sweet potato, curry paste and coconut milk and stir well. Bring to simmer, cover with lid and cook for about 20 minutes until vegetables are very soft and begin to break up. Stir in half tbsp of coriander.

  3. Divide between two bowls, sprinkle with remaining coriander and toasted flaked almonds. Serve with rice or naan bread. Enjoy