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  • Brittany Aldridge

Sweet Potato & Coconut Curry

Updated: May 23, 2020

This is such a warming curry, and you'd never know that that sweet, spicy, and rich coconut flavours come from only 15 minutes of actual cooking. The ingredients are inexpensive, readily available and quick to prepare - for this reason this is one of my favourite curry recipes for when you're in a hurry! Give it a try and let me know what you think!


  • 4 tablespoons of extra virgin olive oil or coconut oil

  • 2 brown onions, diced

  • 2 stalks of celery, diced

  • 3 cloves of garlic, finely diced

  • 1 large sweet potato, thickly sliced or cut into chunks

  • 1 teaspoon of chilli flakes

  • 3 teaspoons of salt

  • 1 teaspoon whole cumin seeds

  • 2 teaspoons freshly cracked black pepper

  • 1 teaspoon of cayenne pepper

  • 2 teaspoons of dried ground turmeric

  • 2 teaspoons smoky paprika

  • 3 teaspoons curry powder

  • 1 teaspoon of ground ginger

  • 1 400g tin whole tomatoes

  • 1 400 ml tin coconut milk

  • water

  • 1 bunch of kale or spinach, washed and roughly chopped

  • greek yoghurt to serve


  • In a large dutch oven or pot on a medium heat, heat the oil then add the chopped celery, onion and garlic. Add the spices and cook for 7-10 minutes until onion is translucent and the spices are fragrant (but be careful not to burn the garlic).

  • Add the sweet potato slices, canned tomatoes and about 2 1/2 cups of water. Bring to the boil, then reduce the heat to low and cover the pot. Cook for 45 minutes, stirring very occasionally (maybe once every 20 minutes).

  • Add the coconut milk and simmer on a low heat for a further 10 minutes before adding kale. After 5 minutes, taste for seasoning, and adjust with more salt and pepper if necessary.

  • To serve, pour ladlefuls into bowls and top with spoonfuls of greek yoghurt. Please enjoy!

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