Can I make this curry ahead of time?

Absolutely! This One-Pot Potato Curry tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat gently before serving.

The level of spice can be adjusted to your taste. The recipe includes a small amount of cayenne pepper, but you can increase or omit it based on your preference.

Can I freeze this curry?

While you can freeze it, the potatoes may become slightly mealy upon thawing. If you plan to freeze, consider undercooking the potatoes slightly before freezing.

One-Pot Potato Curry: Sweet Potato Recipes

Name: One-Pot Potato Curry: Sweet Potato Recipes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian-Fusion
Ingredients: — The Base —; 1 tablespoon coconut oil (or olive oil); 1 large yellow onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger); — The Spices —; 2 tablespoons mild yellow curry powder (ensure gluten-free); 1 teaspoon ground turmeric; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ¼ teaspoon cayenne pepper (optional, for heat); 1 teaspoon salt; — The Vegetables & Liquid —; 2 large sweet potatoes (approx. 1.5 lbs), peeled and cubed into 1-inch pieces; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (13.5 oz) full-fat coconut milk (for creaminess); 1 can (14.5 oz) diced tomatoes (undrained); 1 cup vegetable broth (certified gluten-free); — The Finish —; 2 cups fresh baby spinach or kale leaves; 1 tablespoon fresh lime juice; Fresh cilantro, chopped (for garnish)

Description

This One Pot Sweet Potato Curry is the definition of comfort food. Tender chunks of sweet potato and hearty chickpeas are simmered in a rich, creamy coconut milk broth spiced with turmeric, cumin, and ginger. It is naturally gluten-free, vegan, and packed with flavor, making it a perfect weeknight dinner that requires minimal cleanup.

Ingredients

Scale

— The Base —

1 tablespoon coconut oil (or olive oil)

1 large yellow onion, diced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

— The Spices —

2 tablespoons mild yellow curry powder (ensure gluten-free)

1 teaspoon ground turmeric

1 teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon cayenne pepper (optional, for heat)

1 teaspoon salt

— The Vegetables & Liquid —

2 large sweet potatoes (approx. 1.5 lbs), peeled and cubed into 1-inch pieces

1 can (15 oz) chickpeas, drained and rinsed

1 can (13.5 oz) full-fat coconut milk (for creaminess)

1 can (14.5 oz) diced tomatoes (undrained)

1 cup vegetable broth (certified gluten-free)

— The Finish —

2 cups fresh baby spinach or kale leaves

1 tablespoon fresh lime juice

Fresh cilantro, chopped (for garnish)

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Instructions

1. Sauté Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until soft and translucent.

2. Bloom Spices: Add the minced garlic, grated ginger, curry powder, turmeric, cumin, coriander, cayenne, and salt. Stir constantly for 1 minute until the spices are fragrant and coating the onions.

3. Add Veggies & Liquids: Add the cubed sweet potatoes, drained chickpeas, diced tomatoes (with juices), coconut milk, and vegetable broth. Stir well to combine.

4. Simmer: Increase the heat to bring the mixture to a gentle boil. Then, reduce the heat to low, cover the pot, and simmer for 20–25 minutes.

5. Check Doneness: The curry is done when the sweet potatoes are fork-tender and the sauce has thickened slightly.

6. Add Greens: Stir in the baby spinach (or kale) and cook for just 2–3 minutes until wilted.

7. Finish: Remove from heat. Stir in the fresh lime juice to brighten the flavors.

8. Serve: Ladle over steamed basmati rice or quinoa and garnish generously with fresh cilantro.

Notes

Texture Tip: For a thicker, creamier curry, mash a few of the sweet potato chunks against the side of the pot before serving.

Spice Level: This recipe is mild-medium. If you love heat, add a diced jalapeño along with the onions or increase the cayenne pepper.

Storage: Leftovers taste even better the next day! Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Protein Boost: Add cubed tofu or cooked chicken breast along with the sweet potatoes if you want extra protein.

Prep Time: 15
Cook Time: 25
Category: Dinner
Method: Stovetop
Cuisine: Indian-Fusion

Nutrition

Serving Size: 1 bowl
Calories: 380
Sugar: 9
Sodium: 680
Fat: 18
Saturated Fat: 14
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 52
Fiber: 9
Protein: 8
Cholesterol: 0