Sweet Potato and Coconut Curry

I’ve had dishes similar to this in various restaurants over the past few years, but by far the best came from a small vegetarian place in Soho a few weeks ago.  My friends mother was dining on it and after trying a forkful I was so jealous I became determined to replicate it, a task I believe I was mostly successful in.

The flavours of this dish are very sweet and mild, and work best with just a slight hint of spice coming through underneath.  Likewise, the texture of sweet potato and rice work well with a bit of crunch added to it – I used cashews and would recommend them, but anything similar with a bit of crunch would work very well.  The key here is balancing the sweet creaminess with the acidity needed to bring it to life – that’s where the lime comes in.


  • Sweet Potato
  • Coconut Milk
  • Curry Powder
  • Ground Coriander
  • Chilis
  • Cashew nuts (or something similar with a crunch)
  • Red Onion
  • Crushed Garlic
  • Lime/Lemon
  • Ghee/Butter (or coconut oil to make this dish vegan)


  1. Peel your sweet potato and cut into 3cm cubes or so – big enough that one per bite is plenty.  Boil until a knife can go through with barely any resistance.
  2. Drain, coat in butter/oil and a sprinkling of salt.  Roast at around 200C until crisp on the outside.
  3. Finely chop your onion and gently fry in a pan with the butter/coconut oil and a little salt.  Continue until the onion is soft but not browned, then add a clove or two of garlic, a couple of sliced chili peppers and a few teaspoons each of curry powder and ground coriander.   If you’re not sure of ratios, err on the side of caution and you can adjust later.  Fry for a further minute or so.
  4. Add your coconut milk and stir well.  Bring to a simmer and continue cooking, stirring occasionally, for as long as it takes for your sweet potato to be ready.  Although quite frankly – as with any curry – the longer the better.  You could prepare the gravy side of this dish ahead of time and leave in a slow cooker all day if you were really committed!
  5. Add the chopped cashews and sweet potato and stir through.


Serve with some aromatic rice or some kind of flat-bread and a slice of lime for that extra acidity.  I also reserved some cashews and sweet potato to place on top just so they weren’t lost in the gravy!


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