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!

a metal dish with sweet potato curry

This post was originally shared on March 27th, 2011. I have updated the images and text today.

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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.

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the skillet with the curry in it

Ingredient Notes For This Vegan Sweet Potato Curry

cumin seeds, mint, sweet potatoes
  • 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
a metal dish with sweet potato curry

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!

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wooden table with a metal dish with sweet potato curry and a white bowl with a serving of the curry in it

FAQs and Expert Tips

Can I use yams instead of regular sweet potatoes?

Yes, but keep in mind that yams are a little starchier (like potatoes) and a little less sweet than sweet potatoes are.

How do I store this dish?

Store this sweet potato dish in an airtight container in the fridge for up to 3 days.

Can I make this sweet potato curry recipe ahead?

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.

What to use instead of mustard seeds?

You can either omit them completely or use a little whole-ground mustard instead.

More Sweet Potato Recipes

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! 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! ~Katie

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a metal dish with sweet potato curry

Sweet Potato Coconut Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Katie Webster
  • Total Time: 30 minutes
  • Yield: 6 side-dish or 4 entree servings 1x
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Description

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!

Ingredients

Units Scale
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 1/2 teaspoon curry powder
  • 1 cup “lite” coconut milk
  • 1 cup vegetable broth
  • 1 teaspoon kosher salt
  • 2 pounds sweet potatoes, cut into 1 1/2-inch chunks, about 3 large
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted unsalted cashews
  • 1 tablespoon lime juice

Instructions

  1. Pulse mustard seeds and fennel seeds in a spice mill or coffee grinder until roughly ground. Alternatively mash in a mortar and pestle.
  2. 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.

Notes

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

Nutrition

  • 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

Did you make this recipe?

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