Sweet Potato Coconut Curry
Have you ever had sweet potato coconut curry? It is simply delicious! In our easy one-pot version, sweet potatoes are simmered in coconut milk and vegetable broth with curry and spices. The dish is finished with cilantro, mint and lime and a scattering of roasted cashews for crunch!
This post was originally shared on March 27th, 2011. I have updated the images and text today.
Table of contents
Why You’ll Love This Recipe For Sweet Potatoes Coconut Curry
This coconut sweet potato curry dish is easy to make and only requires a few new ingredients. And please don’t let the ‘new ingredients’ scare you, because it’s totally worth it. This dish is packed with so much flavor, you’ll be disappointed you didn’t make it sooner.
Once the sweet potatoes are simmered in their flavorful coconut curry stew, I added tons of chopped fresh mint and cilantro at the end. I also added in a pop of brightness in the form of lime juice and a handful of crunchy roasted cashews for texture contrast. It’s divine.
It’s a great side dish to serve alongside meat (such as slow cooker lamb shanks) or keep it vegan and serve as a main with brown basmati rice. Anyone who enjoys Indian-style food or coconut curry will truly enjoy this recipe.
More Curry Recipes To Try
Ingredient Notes For This Vegan Sweet Potato Curry
- Mustard & fennel seeds: These can both be found in the spice section of the grocery store.
- Extra-virgin olive oil: A high-quality olive oil is great, but you could also use ghee or avocado oil
- “Lite” coconut milk: I like using “lite” coconut milk as it has a little less fat than regular. You could use regular, if preferred
- Vegetable broth: Use organic vegetable broth, if possible. You could also use chicken broth if that’s all you have (but keep in mind, it won’t be vegetarian anymore)
- Vegetables: Sweet potatoes and garlic
- Cashews: Roasted unsalted cashews are best here
- Seasonings: Curry powder, salt, fresh min, fresh cilantro and lime juice
Step-by-Step Instructions to Make This Recipe
Step 1: Mash mustard & fennel seeds
Pulse the mustard and fennel seeds in a spice mill or coffee grinder until roughly ground. Alternatively, mash them in a mortar and pestle.
Step 1: Cook sweet potatoes
Swirl olive oil in a large skillet, then add garlic, curry powder and the ground seeds. Place the skillet over medium heat and cook, stirring until fragrant, 1 to 2 minutes. Stir in the coconut milk, vegetable broth and salt. Increase the heat to high and bring to a boil. Add the sweet potatoes, then cover and return to a simmer. Reduce the heat to maintain a brisk simmer, and cook, covered, stirring occasionally until the potatoes are tender, 20 to 25 minutes. Remove from heat, then stir in the mint, cilantro, cashews and lime juice. Once you’ve done that, the dish is ready to be served!
FAQs and Expert Tips
Yes, but keep in mind that yams are a little starchier (like potatoes) and a little less sweet than sweet potatoes are.
Store this sweet potato dish in an airtight container in the fridge for up to 3 days.
Yes. To make this ahead, cook the sweet potatoes as instructed a day in advance (or hours before serving). Transfer to an airtight container and refrigerate (wait until fully cooled). Once ready to serve, return to the skillet and heat until just warmed through. Remove from heat stir in mint, cilantro, cashews and lime juice and serve.
You can either omit them completely or use a little whole-ground mustard instead.
More Sweet Potato Recipes
- This recipe for Mashed Five Spice Sweet Potatoes is creamy and sweet! So good!
- These Lemony Roasted Sweet Potatoes are paleo and go great with a lot of wintertime meals.
- This Sweet Potato Breakfast Hash is paleo-friendly and is a great side dish for brunch.
- This may sound strange but this Sweet Potato and Peanut soup is absolutely amazing!
- Stephanie’s Brown Rice Salad with Roasted Sweet Potatoes always gets great reviews.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Sweet Potato Coconut Curry
- Total Time: 30 minutes
- Yield: 6 side-dish or 4 entree servings 1x
Here, sweet potatoes are simmered in coconut milk and vegetable broth with curry and spices. This easy vegan curry dish is finished with cilantro, mint and lime and a scattering of roasted cashews for crunch!
- ½ teaspoon mustard seeds
- ½ teaspoon fennel seeds
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, chopped
- 1 ½ teaspoon curry powder
- 1 cup “lite” coconut milk
- 1 cup vegetable broth
- 1 teaspoon kosher salt
- 2 pounds sweet potatoes, cut into 1 ½-inch chunks, about 3 large
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh cilantro
- ¼ cup chopped roasted unsalted cashews
- 1 tablespoon lime juice
- Pulse mustard seeds and fennel seeds in a spice mill or coffee grinder until roughly ground. Alternatively mash in a mortar and pestle.
- Swirl olive oil in a large skillet, add garlic, curry powder and the ground seeds and place over medium heat. Cook, stirring until fragrant, 1 to 2 minutes. Stir in coconut milk, vegetable broth and salt, increase heat to high and bring to a boil. Add sweet potatoes, cover and return to a simmer. Reduce heat to maintain a brisk simmer, and cook, covered, stirring occasionally until the potatoes are tender, 20 to 25 minutes. Remove from heat stir in mint, cilantro, cashews and lime juice and serve.
Make-Ahead Instructions: To make this ahead, cook the sweet potatoes as instructed a day in advance (or hours before serving). Transfer to an airtight container and refrigerate (wait until fully cooled). Once ready to serve, return to the skillet and heat until just warmed through. Remove from heat stir in mint, cilantro, cashews and lime juice and serve
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Side dish
- Method: Stove top
- Cuisine: American
- Serving Size: 1 cup or 1 1/2 cup
- Calories: 160
- Sugar: 4 g
- Sodium: 440 mg
- Fat: 9.8 g
- Saturated Fat: 5 g
- Carbohydrates: 17.5 g
- Fiber: 3 g
- Protein: 2.6 g
Keywords: Vegan sweet potatoes,curried sweet potato
Looks so satisfying and delicious! I love sweet potatoes, any which way . . . especially this way now! Thanks for the recipes
I literally love everything about this. I’m just going to swap out the cilantro for basil or leave it out altogether and I’m all set! Thanks!
Love curry and this is so flavorful! Making it again and again.
Wow, SUCH comfort food. Thanks for this recipe that uses lively mint (we have 3 varieties growing in our garden) with comforting curry and sweet potatoes. This dish is delicious!
love all recipes “sweet potato” but have never tried any with Indian food flavors, this looks really good! thank you for this!
Welcome to the group! This looks amazing!
This is just the kind of food I cook every day at home. I’m Pinning it to save. I love that you bump up the curry with mustard seeds and fennel and that you threw in some cashews for protein.
Thanks so much Letty! Glad you appreciate it. Have a great day.
So glad to have you and this recipe in the group!! These Sweet Potatoes are just perfect for the season. I kind of love how creative you have to get in the winter months to eat fresh. In the summer its almost too easy and my creativity often gets stalled but in the winter you really have to dig deep 🙂
Thank you, and I am so thrilled to be a part of Eat Seasonal. About the creativity thing, that is so true Becky!
I’m so happy your joining our group, Katie. I mean, you are totally the perfect addition! This curry looks great. I just love the mint and cashews! Can’t wait to try it out!
Thank you my friend. I am so glad to be in Eat Seasonal now. Such great company!
oh my gosh, these sweet potatoes sound so good! I could live off of sweet potatoes and put them in pretty much everything I make! I love all the spices you added and that is such a great idea to cook them in coconut milk! Happy seasonal eating 🙂
Thank you so much Izzy! Have a great day.
So glad you’ve joined us, Katie! You’ve cooked up some gorgeous sweet potatoes here – they are so tempting and, to be honest, I know what you mean about winter produce, but this is anything but blah. How vibrant!
It is an honor to be a part of this group Liren. So happy to have the opportunity.
Welcome to the group, Katie — it’s so great to have you! Sweet potatoes are a favorite of mine and these look downright amazing in that delicious sauce! I can’t wait to try them!
Thank you Marcie! So glad to be a part of it. Hope you’re well.
I crave Indian food all the time. This meal was delicious and so comforting on this cold winter night. I added turmeric and ginger to it. Keep it coming. Thanks.
Thank you Magda! So glad to hear you enjoyed the recipe and I really appreciate your coming back by to let me know how it went.
These are perfect : all ingrdients I crave for !!