Sweet Potato Curry

Yes…curries can be fresh and quick to make. We had fun making this vegetarian Sweet Potato Curry recipe in one of our Winter Cook-Along events. Here’s the recipe so you can enjoy it too!

sweet potato, carrots, and squash

ICYMI the sweet potato is generally better for you than a regular potato. They’re an excellent source of vitamin A and beta carotene, as well as fibre and many other vitamins and minerals, which overall makes them “highly nutritious” according to Healthline. Sweet potatoes promote better gut health. And they’re also lower on the glycemic index, which means improved blood sugar regulation compared to a regular potato.

This versatile root vegetable also comes in a variety of sizes and colours–including orange, purple and white–and is grown worldwide so the sweet potato likely has a local varietal to wherever you are. This all sounds pretty sweet to us!

Our Chef Joshna Maharaj serves up a one-pot sweet potato curry recipe that’s perfect for multiple meals. It’s simple to make and wholesome…really, what’s not to love?

Chef’s Tip: Serve this curry with a rich, plain yogurt and warm flatbread (like Aloo Paratha) for a wholesome meal.

Cookware, Tools and Utensils

This is the kitchen equipment that you’ll need to make this recipe.

  • Fork (or another pointy thing)
  • Chef knife
  • Fruit/vegetable peeler
  • Cutting board
  • Measuring spoon(s)
  • Sauté pan


Serves 4-6

2 large sweet potatoes, peeled and chopped into a 1-inch dice

3 tbsp ghee or vegetable oil

1 tsp black mustard seeds

whole dried red chillies, to taste

4-5 fresh curry leaves

1 onion, finely diced

2 cloves garlic, thinly sliced

kosher salt, to taste

1 small handful of cilantro, finely chopped

Chef’s Tip: This is a versatile recipe that would work with any root vegetable–you can substitute out the sweet potato for something else


1. Heat ghee or oil to high in a high-sided sauté pan. Add mustard seeds, then chiles and curry leaves and stand back! The mixture will splutter, but this is what you want.

2. Add the onions and cook until just lightly browned, then add garlic and stir to combine. Cook until onions become translucent.

3. Add sweet potatoes, season with salt and stir to combine and coat potato pieces with the masala mixture. Cover and reduce heat to medium.

4. Cook for 20-30 minutes, or until potatoes are tender and fragrant. Taste and adjust seasoning as necessary. It’s OK if the potatoes get mashed together…that’s the beauty of this curry.

5. Garnish with coriander and serve.

What do your tastebuds think about this sweet potato curry recipe? Is it a make again or maybe not…why? Do you have your own chef’s tip to share?

Let us know using the hashtag #WholesomeEating and mention @JoshnaMaharaj @CommunalLunch on Instagram.

Joshna is a chef, author & activist who cares a lot about people's relationship with food. She works to rebuild food systems in public institutions putting hospitality and sustainability as a top priority.

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