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Easy Sweet Potato Curry

  • Author: Erin Jensen
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Indian-Inspired


Easy Sweet Potato Curry – a simple and delicious recipe that makes the BEST leftovers!


  • 23 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1/2 sweet yellow onion
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 medium sweet potatoes, diced
  • 2 cans coconut milk, full fat
  • 2 jars 4oz red curry paste
  • 1/2 cup Califia Farms Oat Milk (Unsweetened Almondmilk)
  • 1 russet potato, cubed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 teaspoon fresh lime juice
  • 1/4 cup fresh basil, roughly chopped
  • Toppings (optional): chopped cashews, chopped fresh cilantro and lime wedges


  1. Drizzle olive oil in large Dutch Oven.
  2. Bring to medium heat and add garlic and onions.  Let cook until onions reduce, about 2-3 minutes.
  3. Add ginger, turmeric, salt, pepper and sweet potatoes. Let cook, stirring occasionally, about 5-7 minutes.
  4. Add coconut milk, curry paste and oat milk. Stir to combine.
  5. Bring to a simmer and then add russet potato, green bell pepper, red bell pepper, lime juice and basil.
  6. Continue simmering approximately 10-15 minutes or until potatoes are cooked, but still fairly firm.
  7. Taste and add addition salt, ginger, lime juice, or basil as desired.
  8. Serve as is or with rice.


  • Coconut Milk: I recommend recombining your coconut milk with an immersion blender before adding into the pot if it has separated in the can.
  • Storage: Store in an airtight container in the refrigerator for up to 5 days.
  • Whole30: To make Whole30 simply use Califia Unsweetened Almondmilk instead of the Oat Milk

Keywords: sweet potato curry