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Sweet Potato Curry

In hot or cold weather, this Sweet Potato Curry is simple comfort food at its best and ready to eat in about 30 minutes.

Simple and hearty, this curry is a breeze to throw together and warms you from the inside out. I eat chickpeas very often so I switched it up with cannellini beans for this curry, which have a soft creamy texture but less protein. For more protein, you can make it with chickpeas or serve with quinoa (made here with basmati rice).


1.5 tbsp coconut oil

1 large sweet potato, cut into 1/2 inch cubes (2-3 C)

1 yellow onion, chopped

1 C chopped carrots (1 large or 3 small carrots)

4 cloves garlic, minced

2 tbsp fresh ginger, minced*

1 tbsp curry powder

1 tsp cumin

1/2 tsp turmeric

1/4 tsp ground pepper

1/2 tsp salt

1, 15 oz can diced tomatoes (opt for organic with no salt added)

1, 15 oz can full fat coconut milk

2 C fresh spinach

1, 15 oz can cannelinni beans (can sub for chickpeas for more protein)

* If you don't have fresh ginger, you can sub for 1/2 tsp powdered ginger (add it in step 3 with other spices), though I highly recommend using fresh!


  1. In a large saucepan* heat the coconut oil on medium high heat, add the onions and cook for ~4 minutes until transluscent

  2. Add in the garlic and ginger and cook for 2 minutes until fragrant

  3. Add spices and cook for 1 minute, stirring frequently to make sure everything gets coated

  4. Add in sweet potatoes and carrots, stir to combine and cook for 2 minutes

  5. Pour in tomatoes and coconut milk, reduce heat and cover, cook for 8-10 minutes

  6. Add in beans or chickpeas and cook for another 8 minutes, uncovered, until sweet potatoes and carrots are tender

  7. Stir in spinach and cook until just wilted

* If you don't have a saucepan with high sides, use a big pot so the curry doesn't spill over

This curry freezes well and keeps in the fridge for several days, making it perfect for meal prep. Tag me @nutrimsa if you make this Sweet Potato Curry!

Xx, Kara

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