Sweet potato curry


This sweet potato curry is mild, ideal to introduce young children to Indian food. It also makes a tasty vegetarian appetizer, main course or side dish.


sweet potatoes (medium sized, peeled)
3 clv
garlic (crushed)
1 cn
tomato (chopped tomatoes)
1 cn
garbanzo beans
3 c
vegetable stock
1 t
curry powder
2 T
vegetable oil
2 T
coriander (fresh leaves, washed)
onion (chopped)


  1. Cut the sweet potato into big chunks and cook for about 15 minutes or until soft. Then drain.
  2. In a frying pan, heat the vegetable oil and sauté the onion and garlic until almost tender. Add the curry powder and cook for a further few minutes. Stir in the chopped tomatoes, garbanzo beans and vegetable stock. Bring the mixture to a boil.
  3. In the meantime, chop the cooked sweet potato into smaller chunks and add to the curry mixture. Add the cilantro and cook for a further 10 minutes or until everything is heated through.


Serve immediately with rice or Indian Naan bread.

You can make this curry hotter or milder by adding more or less curry powder than the amount suggested. If served only for adults, try 3 teaspoons curry powder.

Wish to go for authentic? Substitute curry powder with your own garam masala mix.