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A plate with white rice, beef stew in red sauce, pickled onions, lime wedges, and a spoon, garnished with chopped herbs—served alongside vibrant purple sweet potato curry for a colorful and flavorful meal.
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Creamy Purple Sweet Potato Curry

My creamy purple sweet potato curry is an easy vegetarian dinner made with coconut milk, garlic, ginger, tomato paste, and warming spices. Serve over rice with fresh cilantro, pickled red onion, and lime for a comforting meal.
Prep Time5 minutes
Cook Time27 minutes
Total Time32 minutes
Course: Main Course
Cuisine: Indian-Fusion
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6 servings
Calories: 281kcal
Author: Kristen Wood

Ingredients

  • 2 tablespoons coconut oil or avocado oil
  • 1 medium yellow onion diced
  • 5 garlic cloves minced
  • 1 tablespoon freshly grated ginger root
  • 2 tablespoons tomato paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • ¼ teaspoon red chili flakes
  • 1 teaspoon coconut sugar or brown sugar
  • 2 medium purple sweet potatoes peeled and cut into small cubes; I like to use Stokes
  • 1 13.5-ounce can full-fat coconut milk
  • 1½ cups vegetable broth or water
  • 1 1/4 teaspoons salt
  • juice of ½ lime about 1 tablespoon
  • chopped cilantro for serving
  • pickled red onion for serving
US Customary - Metric

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened.
    Chopped white onions in a gray frying pan, placed on a red surface, ready to be added to a flavorful purple sweet potato curry.
  • Stir in the garlic and ginger. Cook for 1 minute, or until fragrant.
    Chopped onions are being sautéed in a light-colored pan with a wooden spatula, creating the aromatic base for a flavorful purple sweet potato curry.
  • Add the tomato paste, curry powder, cumin, coriander, garam masala, chili flakes, and coconut sugar. Stir continuously for 30 seconds to toast the spices.
    Chopped onions, garlic, and spices sautéing in a gray pan with a wooden spoon as the base for a flavorful purple sweet potato curry.
  • Add the purple sweet potatoes and stir well to coat.
    Cubed purple sweet potatoes with spices and onions are being sautéed in a pan with a wooden spoon, starting the base for a flavorful purple sweet potato curry.
  • Pour in the coconut milk and water (or broth). Bring to a gentle boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the sweet potatoes are very tender and the curry has thickened.
    A saucepan filled with milk and chunks of purple sweet potato, stirred with a wooden spatula, creates the perfect base for a vibrant purple sweet potato curry.
  • Lightly mash a few of the sweet potato cubes with the back of a spoon to naturally thicken the curry. Stir in the salt and lime juice.
    Close-up of a wooden spoon stirring a thick, chunky reddish-brown stew or sauce with visible pieces of meat and beans, reminiscent of a hearty purple sweet potato curry.
  • Serve warm with rice, naan, or topped with herbs and pickled onion. Enjoy!
    A bowl of white rice topped with pickled onions and chopped herbs, served with a vibrant purple sweet potato curry and lemon wedges, with a spoon on the side.

Video

Notes

Storage and Reheating
Keep any leftovers in an airtight container, then store them in the refrigerator for up to 4 days. For longer storage, keep in the freezer for up to 3 months. A little separation (due to the coconut milk) and texture changes (like the sweet potatoes softening) are normal after thawing it.
You can reheat the purple sweet potato curry in the microwave or in a pot. If the dish has become too thick, loosen it with water, coconut milk, or broth. Serve with lime wedges and cilantro.  
 

Nutrition

Serving: 1serving | Calories: 281kcal | Carbohydrates: 23g | Protein: 4g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 818mg | Potassium: 543mg | Fiber: 3g | Sugar: 6g | Vitamin A: 10933IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 4mg
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