Sweet Potato Curry made with Indian spices and served with naan or rice

Jump to Recipe Print Recipe

Want A Healthier Version of the Potato Curry? This Vegan Sweet Potato Curry Recipe Uses All the Traditional Indian Spices and Seasonings. Serve with Naan or Rice

This might not come as a shock to you: I am a HUGE fan of curry.

Curry is on the menu about three times a week. There are many variations to curry, but, my favorite remains the lentil curry.

If you do a Google image search for curry, you will see a colorful spread of curries. They also rang from very easy curry recipes to very intricate curry styles. I have seen curries with Italian flavors and they look amazing.

My favorite curry is the corn on the cob curry and watermelon curry. The best part about these curries is that you can serve it with naan or rice. They make for a very hearty dinner

I use boiled sweet potatoes for this recipe. You can also bake sweet potatoes and cut them into cubes.

Today’s curry the sweet potato curry. I have often been asked, “How do you make curry?” Now, I will just direct them to this recipe.

I came up with sweet potato curry because many people find potatoes to be somewhat unhealthy. I don’t necessarily agree with that, but, I am happy to provide a healthier version.

This is a vegan curry recipe, but, feel free to make this curry according to your tastes. Also, if you are inclined to do so, this can turn into a slow cooker curry recipe. Take all the ingredients and place them into a slow cooker. It should take about 7-10 hours, depending on your slow cooker. I like to put them at “High” when I start the cooking. After about 4 hours, change it to low and let it cook for another 4 hours. Be sure to stir it often.

This Indian recipe is one of my favorite recipes to showcase on my blog. Indian cooking can be fun to make and eat, but, you have to put up with the heavy spice aroma.

What is your favorite Indian Curry?

Sweet Potato Curry

Preparing the other ingredients Finely chop the onions In a food processor, crush the tomatoes Chop or crush the garlic as finely as possible Chop the Thai chillies finely Cut the top of the habanero and cut it into half. De-seed the habanero Tip: wear a glove when cutting the habanero Making the curry 1. In a medium pan, add the EVOO. Let it heat for about 30 seconds on medium heat 2. After 30 seconds, add the mustard seeds and wait for them to start popping 3. Add the cumin seeds, bay leafs and curry leaves 4. Add the onions and stir well. Allow the onions to caramelize 5. Add the ginger, garlic, Thai and habanero chillies 6. Stir well for about 15 seconds 7. Add the turmeric and red chilli powder 8. Stir and then add the crushed tomatoes 9. Add the tomato paste. 10. Add all the remaining spices, salt and brown sugar 11. Let this mixture cook until you see all the oil separate. Shouldn’t be more than 15 minutes. 12. Add the sweet potatoes and stir well 13. If you are using the flax seed meal, add it now. 14. Stir until everything has blended well 15. Add the water designated for the curry 16. Add the Apple Cider Vinegar 17. Boil for a few more minutes (about 5 minutes) 18. Adjust the spices according to your taste 19. Garnish with Coriander and serve with rice and / or naan 3.2.2885