Sweet Potato Curry – The Delight of Desi Cuisine

Sweet Potato Curry – The Delight of Desi Cuisine

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Sweet Potato Curry – The Delight of Desi Cuisine

If you hail from the South Asian/ Sub-continent region of the globe and are a big foodie, then you must be fond of desi foods.

However, we desi people often neglect our health in this indulgence of taste, flavor, spice, and oil that often results in multiple medical complications like Diabetes, High Blood Pressure, and ailments related to heart and stomach, and are common in this part of the world.

But now you don’t have to worry about this issue as we will solve all your food-related problems. This article discusses how you can have spicy, tasty desi food, and indulging in its spices won’t harm you.

The perfect definition of a ‘Desi food Lover’ is that he loves to eat curry of every possible delight. Be it any meat, vegetable, or lentils, and food remains incomplete if it is not filled with savory curry and potato. So we made a perfect blend of these two gems and a mix of spices related to sub-continental and desi cuisines.

We all must have eaten potato curry in one way or another, and the most common recipe we can find these days on the internet is to eat sweet potatoes with sauce. It’s nothing wrong with that, but we felt that introducing fiber and protein into the dish would make it more interesting, delicious, and healthy, and at the same time, we could get rid of eating boring sweet potatoes with sauce. So we added chickpeas to it.

The dish has a perfect blend of Coconut chickpea and mixed vegetable curry – mimicking the similarities of dishes with a new fusion of flavors. This combination of flavors will take you on a roller coaster ride. The sweetness of the potato. The creaminess of coconut milk. The aromatic richness of the Indian spices. Altogether they make a wonderful dish delight of desi food.

Tips for making sweet potato curry:

One of the important tips for making a perfect-looking sweet potato curry is to make sure that the potato is cut into small and equal pieces. They should neither be too big (difficult to eat in a bite) nor too small (so they don’t become mashed). In that way, they are also evenly cooked. Then make sure to cut onions into small slices so they can melt away into this dish and don’t appear as flakes after cooking.

To pull out sub-continental spices’ flavors and aromas, cook them without liquid for nearly 30 seconds. Also, don’t forget to add the lime and a pinch of salt at the end. These little tips are beneficial and bring out the best in desi cuisine.


2 tablespoons of coconut oil

½ large red onions, finely sliced (so that flakes don’t come at the time of serving)

 14 ounces/ 400grams of fresh tomatoes and slice it (if using canned tomatoes, then drain them)

Sea salt, preferably ¾ teaspoons, and ground black pepper, preferably ¼ teaspoon (variation can depend on your taste preference)

3 garlic cloves (minced)

1 ½ tablespoon of garam masala

1 teaspoon of curry powder

¾ tablespoon of paprika

¼ teaspoon of cumin

1 cup neatly cooked chickpeas

1lb 450 grams of sweet potatoes or 3 cups, peeled and cubed into small and equal pieces (preferably 1 inch)

13.5 ounces/ 383 grams of canned coconut milk

Fresh juice of 1 small lime  

3 cups of spinach


  1. Add coconut oil to a deep container or saucepan over medium-high heat.
  1. Add Onions and Tomatoes to the saucepan. Grind sea salt and ground black pepper into the mixture and stir them properly. Lower the heat a little bit and cook until juices of the fresh tomatoes are naturally released, and onions become soft, for about 10 minutes.
  1. Add the chickpeas and the sweet potatoes to the mixture and stir them together, so the ingredients combine properly. Now add the spices (garlic, garam masala, curry powder, paprika, and cumin). Stir them for about 30 seconds in the heat until the spices become fragrant.
  1. Now pour the coconut milk into it and stir them again. Bring the curry to boil, and then reduce the heat to medium-low to allow the mixture to continue to simmer for about 20 to 30 more minutes until the sweet potatoes are thoroughly cooked and tender and soft.
  1. Add the spinach and stir the mixture again, then squeeze the lime lightly over the top of the curry (Don’t forget to skip it!) and stir it properly, so it combines. Remove the curry from the stove, taste it and season it with more salt and pepper if desired. Allow it to cool down a bit and for the spinach to wilt in the heat until wilted thoroughly for about 3 minutes, then serve it to your loved ones and enjoy this delicious desi cuisine!

How to store:

You can store this curry in an air-tight container in the fridge for up to a week. It’s excellent in freezing and can be fresh till freaking ONE MONTH! In the freezer.

To add more spices:

If you are a spice freak, you can further follow these steps to add more spice to this delicious desi cuisine.

  1. Crushed red pepper flakes: you can start with ¼ teaspoon in the beginning so that it gets spiced up with everything else. Taste it, and you can always add it further if you need to!
  1. Harissa paste: If you have Harissa or chili paste available at home, stir it in a little before the simmer part so it can properly mix up with everything else. Even Sriracha can work (a red chili sauce of Thai origin).
  1. Lastly, the most amazing part is scotch bonnet pepper sauce which adds flavors and many spices to the cuisine. After a few drops right before the summer, you can taste heaven’s food.

Serving Time:

You can serve it with naan, boiled or fried rice. However you choose to have it, we hope you love it and Enjoy it with your loved ones!

Ending Words:

Usually, people are obsessed with everyday foods and want to try something new. So, we try to help you with this, and you should try our sweet potato recipe to cheer up your tastebuds.

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