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Sweet Potato and Coconut Curry Recipe

A Comforting Plant-Based Curry for Cooler Months

Craving something hearty, comforting, and easy to make on busy evenings? This Sweet Potato and Coconut Curry is a vegetarian favourite that’s full of flavour and perfect for cooler months. Made with fresh staples from your veg box, it’s budget-friendly, nourishing, and ready in under an hour. With sweet potatoes, a rich coconut sauce, and plenty of seasonal veg, this simple curry is a go-to plant-based dish the whole family will love.

Variations and Tips

  • Add chickpeas or lentils for extra protein.
  • Swap sweet potatoes for butternut squash.
  • Adjust spice levels for family-friendly meals.
  • This recipe is freezer-friendly and great for batch cooking.

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  • Preparation time: 15 min(s)
  • Cooking time: 30 min(s)
  • Servings: 4

How to make

  1. Start by making the paste. Whizz the chillis, onion, garlic, ginger, tomato puree, oil, cumin, coriander, garam masala and salt together in a blender.
  2. Add the sweet potatoes to a pan and cover with water. Bring to a simmer and cook for 8 minutes before draining. Set the sweet potatoes aside.
  3. Put the same pan back on the heat and add the paste. Add a splash of water. Cook for 3 minutes then add the aubergine and peppers. Cook for 10 minutes before returning the sweet potatoes.
  4. Add the chopped tomatoes and stock, turn the heat down to medium-low and simmer for 10-15 minutes.
  5. Add the mangetout and cook for 3 more minutes.
  6. Take the pan off the heat. Stir through the spinach and yoghurt or cream. Finish with a squeeze of fresh lime, and serve.

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