South Indian Sweet Potato Curry Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
270 kcal
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Course
Main Course
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Cuisine
Indian
South Indian Sweet Potato Curry Recipe
Description
This curry starts with a purée of onion, garlic, ginger, and a blend of spices including garam masala, cumin, and cardamom, cooked in ghee and olive oil until fragrant and darkened. Tomato paste joins to deepen flavors before vegetable broth, brown sugar, and kaffir lime leaf are added to form a spiced simmering base. Chunks of sweet potato, cauliflower, carrots, and fresh tomatoes cook in this broth until tender.
Spinach is stirred in near the end to wilt gently, adding color and freshness. Cilantro garnish complements the warm flavors. The blend of spices and lime leaf gives a distinctive South Indian flavor profile balancing sweet, savory, and citrus notes. This curry offers soft-textured vegetables enveloped in a rich, aromatic sauce.
Serving with cooked basmati rice completes the meal, providing a neutral base to soak up the flavorful sauce. This dish suits well as a vegetarian main or side in a South Indian meal.
For storage, cool the curry completely before refrigerating for 3-4 days or freeze for 2-3 months. Reheat gently to maintain texture, adding water if needed to restore consistency.
Ingredients
- 1/2 yellow onion cut into chunks (about 1 cup)
- 2 garlic peeled, large cloves
- 1 ginger peeled, fresh
- 2 tablespoons ghee you can use olive oil as a substitute, melted
- 2 tablespoons extra virgin olive oil
- 2 teaspoons garam masala
- 1 teaspoon cumin
- 1/4 teaspoon ground cardamom
- 1 bird's eye chili seeded, Thai variety
- 1 tablespoon tomato paste
- 2 1/2 cups vegetable broth
- 1 teaspoon brown sugar
- 1 kaffir lime leaf
- 3/4 pound sweet potatoes peeled, cut into 1” cubes, diced
- 2 cups cauliflower florets
- 1 cup carrot chopped
- 2 tomatoes cored and chopped, small
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3 cups baby spinach leaves
- 1/4 cup cilantro chopped, fresh
Instructions
- Place the onion, garlic, ginger, oil, garam masala, cumin, cardamom, and chili in the bowl of a food processor and purée until a paste forms.
- Transfer the mixture to a large pot and set the burner to medium heat. Cook, stirring often, for 10 minutes until the mixture darkens and becomes aromatic.
- Add the tomato paste and cook for another 1-2 minutes.
- Add the broth, brown sugar, and lime leaf to the pot. Scrape the brown bits up from the bottom of the pot and simmer for 10 minutes.
- Add the sweet potatoes, cauliflower, carrots, tomatoes, salt, and pepper to the pot. Allow it to come to a boil over medium heat, and then reduce heat to medium-low.
- Cover and simmer until vegetables are tender. Stir occasionally for about 8-12 minutes.
- Add spinach and cook until wilted, about 1 minute. Discard the lime leaf and season with additional salt and pepper as needed. Lastly, garnish with fresh cilantro leaves.
- Serve with cooked basmati rice.
Notes
- Store cooled curry in an airtight container refrigerated up to 3-4 days or freeze for 2-3 months.
- Reheat gently on stovetop or microwave, stirring occasionally and adding water if necessary to adjust thickness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 270kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 19mg | 6% |
| Sodium | 429mg | 18% |
| Potassium | 832mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 10g | 20% |
| Vitamin A | 19924IU | 398% |
| Vitamin C | 43mg | 48% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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