how to make sweet potato curry

Sweet Potato Curry

Sweet Potato Curry made with Indian spices and served with naan or rice
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 cups
Calories 208kcal
Author Healing Tomato



  • In a heated, medium pan, add the oil
  • Let it heat for about 30 seconds, then add the mustard seeds
  • When the seeds start popping, add the cumin seeds, bay leafs and curry leaves
  • Add the onions and stir well
  • Allow the onions to caramelize
  • Add the ginger, garlic, Thai and habanero chillies
  • Stir well for about 15 seconds
  • Add the turmeric and red chilli powder
  • Add the pureed tomatoes and tomato paste
  • Add all the remaining spices, salt and brown sugar
  • Let this mixture cook until you see all the oil separate. Shouldn't be more than 15 minutes.
  • Add the sweet potatoes and stir well
  • If you are using the flax seed meal, add it now.
  • Stir until everything has blended well
  • Add the water and apple cider vinegar
  • Boil for a few more minutes (about 5 minutes)
  • Adjust the spices according to your taste
  • Garnish with Coriander and serve with rice and / or naan


Serving: 2g | Calories: 208kcal | Carbohydrates: 37g | Protein: 5g | Fat: 5g | Sodium: 1986mg | Potassium: 1031mg | Fiber: 6g | Sugar: 14g | Vitamin A: 14155IU | Vitamin C: 65mg | Calcium: 99mg | Iron: 4.7mg