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March 1, 2017

Swift Sweet Potato Coconut Curry

Ashley Melillo, Blissful Basil/BenBella Vegan publishing

  • Sprinkle with scallions, fresh cilantro and raisins before serving with a side of warm brown rice or quinoa. Ashley Melillo

Serves 4


1 tablespoon curry powder 

1 teaspoon sea salt 

1/2 teaspoon ground coriander 

1/4 teaspoon ground ginger 

1/8 teaspoon ground turmeric 

1 medium yellow onion, finely diced

1 cup (225ml) filtered water, divided 

1 (14-ounce (400g)) can full-fat coconut milk 

2-3 large sweet potatoes, peeled and cut into 1/2-inch cubes
3 scallions (spring onions), trimmed and thinly sliced 

1/3 cup (75g) raisins (optional) 

1/4 cup (small bunch) fresh cilantro (coriander), stemmed and chopped 

4 cups (900g) cooked brown rice or quinoa, for serving (optional) 

1 lime, cut into wedges, for spritzing (optional)


1. Toast the curry powder, sea salt, coriander, ginger and turmeric in a medium stockpot over medium heat for 30 seconds, stirring constantly. 

2. Add the yellow onion and 1/3 cup (75ml) of the water, and cook for 5 minutes, or until the onion is soft and translucent, stirring frequently. 

3. Whisk in the coconut milk and the remaining 2/3 cup (150ml) water, and bring to a boil. 

4. Add the sweet potatoes, decrease the heat to medium-low, cover, and rapidly simmer for 10 to 15 minutes, or until the sweet potatoes are fork-tender, stirring occasionally. 

5. Stir in the scallions, raisins (if using) and cilantro, and continue to simmer, uncovered, for 5 minutes, or until the sweet potatoes begin to break down into the sauce, stirring frequently. Remove from the heat.

6. Spoon the curry into bowls and serve with warm brown rice and lime wedges, if desired.