Elevate your taste buds with our Sweet Potato Curry. It’s a South Indian delight that harmoniously blends the sweetness of sweet potatoes with the fiery kick of bold spices.
Get ready for a delicious weeknight dinner trip to South India with our Sweet Potato Curry. It’s not your everyday curry – it’s a flavor-packed combo of tradition and a little twist. Sweet potatoes, carrots, cauliflower, and spinach come together for a delightful dish!
What makes this South Indian Sweet Potato Curry unique is its mix of spices. From the cozy vibes of cumin and garam masala to the mild kick of pepper, these spices team up to create a taste party that’s a real treat. Let’s savor some seriously good eats!
Table of Contents
Reasons to Love Sweet Potato Curry
- The perfect fusion of sweet and savory flavors makes it a crowd-pleaser.
- Sweet Potato Curry offers warmth and comfort, ideal for any day.
- The aroma of spices is simply captivating.
- This side dish is versatile and complements rice or bread. It can also be used as a standalone meal.
- Sweet Potatoes: They bring a natural sweetness and a creamy texture to the dish. It balances out the spices and adds a comforting element.
- Cauliflower Florets: The cauliflower adds a mild, slightly nutty flavor and contributes a pleasant, tender-crisp texture to the curry.
- Carrots: Carrots provide a subtle natural sweetness and a hearty crunch.
- Baby Spinach Leaves: Spinach brings a fresh, earthy, and slightly peppery note to the curry. It also adds a vibrant green color to the dish.
See the recipe card for full information on ingredients and quantities.
- Peas for Protein: Boost protein content by adding peas and bringing a delightful touch of green.
- Coconut Milk Infusion: Enhance creaminess and add a touch of richness by incorporating full-fat coconut milk. It will elevate the velvety texture of the dish.
- Curry Powder Variation: Experiment with different curry powder blends, such as chickpea curry or Thai red curry paste without the fish sauce.
- Vegan Version: Replace the ghee with olive oil for a plant-based, vegan alternative.
- Zesty Finish: Enhance your curry by serving it in a bowl and giving it a burst of zesty flavor with a squeeze of lemon or lime juice.
How to Make Sweet Potato Curry
Step #1: Place the onion, garlic, ginger, oil, garam masala, cumin, cardamom, and chili in the bowl of a food processor and purée until a paste forms.
Step #2: Transfer the mixture to a large pot and set the burner to medium heat. Cook, stirring often, for 10 minutes until the mixture darkens and becomes aromatic.
Step #3: Add the tomato paste and cook for another 1-2 minutes.
Step #4: Add the broth, brown sugar, and lime leaf to the pot. Scrape the brown bits up from the bottom of the pot and simmer for 10 minutes.
Step #5: Add the sweet potatoes, cauliflower, carrots, tomatoes, salt, and pepper to the pot. Allow it to come to a boil over medium heat, and then reduce heat to medium-low.
Step #6: Cover and simmer until vegetables are tender. Stir occasionally for about 8-12 minutes.
Step #7: Add spinach and cook until wilted, about 1 minute. Discard the lime leaf and season with additional salt and pepper as needed. Lastly, garnish with fresh cilantro leaves.
Step #8: Service with cooked basmati rice.
You can serve it with cooked basmati rice or cauliflower rice. But if you love bread, it also pairs well with Naan bread.
- Precision in Spices: Measure your spices carefully to maintain the curry’s harmonious balance of flavors. Even a slight imbalance can affect the overall taste.
- Smooth Paste: When blending the spice paste, aim for a silky-smooth consistency. This ensures that the paste distributes evenly throughout the curry to create a velvety texture.
Frequently Asked Questions
It can be adjusted to your spice preference, but traditionally, it has a mild to moderate level of spiciness.
While it changes the flavor slightly, you can use regular potatoes for a different twist.
Reduce the amount of chili or omit it entirely. You can also add a dollop of yogurt to mellow the spiciness.
Yes, a large skillet works perfectly for this recipe. Ensure it has a lid or cover it with foil during cooking.
Absolutely! Adding peanuts can provide a delightful crunch and a nutty undertone to the curry, enhancing its texture and taste.
To store South Indian Sweet Potato Curry, allow it to cool to room temperature, then transfer it to an airtight container. You can refrigerate it for up to 3-4 days. If you wish to freeze it for longer storage, place it in a freezer-safe container or zip-top freezer bag, removing as much air as possible. It can stay good in the freezer for about 2-3 months. To reheat, gently thaw in the refrigerator overnight if frozen, then warm it on the stovetop over low to medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, stirring at intervals to ensure even heating. Add a splash of water if needed to restore the desired consistency.
South Indian Sweet Potato Curry Recipe
- 1/2 yellow onion - cut into chunks (about 1 cup)
- 2 large garlic cloves - peeled
- 1 peeled fresh ginger
- 2 tablespoons melted ghee - (you can use olive oil as a substitute)
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1 Thai bird’s eye chili - seeded
- 1 tablespoon tomato paste
- 2 1/2 cups vegetable broth
- 1 teaspoon brown sugar
- 1 kaffir lime leaf
- 3/4 pound diced sweet potatoes - peeled, cut into 1” cubes
- 2 cups cauliflower florets
- 1 cup chopped carrot
- 2 small tomatoes - cored and chopped
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 cups baby spinach leaves
- 1/4 cup chopped fresh cilantro
- Place the onion, garlic, ginger, oil, garam masala, cumin, cardamom, and chili in the bowl of a food processor and purée until a paste forms.
- Transfer the mixture to a large pot and set the burner to medium heat. Cook, stirring often, for 10 minutes until the mixture darkens and becomes aromatic.
- Add the tomato paste and cook for another 1-2 minutes.
- Add the broth, brown sugar, and lime leaf to the pot. Scrape the brown bits up from the bottom of the pot and simmer for 10 minutes.
- Add the sweet potatoes, cauliflower, carrots, tomatoes, salt, and pepper to the pot. Allow it to come to a boil over medium heat, and then reduce heat to medium-low.
- Cover and simmer until vegetables are tender. Stir occasionally for about 8-12 minutes.
- Add spinach and cook until wilted, about 1 minute. Discard the lime leaf and season with additional salt and pepper as needed. Lastly, garnish with fresh cilantro leaves.
- Serve with cooked basmati rice.