Creamy Sweet Potato Curry

In our house we often have an argument about what curry to cook that night. I love a creamy, coconutty thai green and the other half loves a tomato based balti. Thankfully I have developed this recipe as a happy medium combining passata with coconut cream and it is delicious – compromise is key eh?

What are you favourite vegan curry recipes? Let us know below!

Sweet Potato Curry

  • Servings: 2
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A creamy coconut curry packed with chunks of sweet potato, slices of pepper and oodles of flavour.


  • 2 medium sweet potatoes, peeled and chunked
  • 1/2 red onion, finely chopped
  • 2x2cm piece of ginger, grated
  • 1 garlic clove, finely chopped
  • 1 red chilli pepper, deseeded
  • 1 red bell pepper
  • 500g passata
  • 200ml coconut milk
  • 1 tsp paprika
  • 1 tsp ground cumin
  • chopped coriander leaf
  • a handful chopped peanuts


  1. Fry the onion, ginger, chilli and garlic in oil until softened.
  2. Add the sweet potato and peppers and cook for 2 minutes.
  3. Add the passata and coconut milk to the pan, along with the paprika and cumin.
  4. Cook for approximately 20 minutes or until reduced down and a creamy consistency.
  5. Stir through some coriander reserving some for the top.
  6. Serve with rice and sprinkle with chopped peanuts and coriander.


  • Best served with sticky jasmine rice and a sprinkle of coriander and crushed peanuts.
  • This recipe is a mild curry but feel free to add more chilli if you can handle the heat.
  • For a lower fat version buy reduced fat coconut milk.

3 thoughts on “Creamy Sweet Potato Curry

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