Make this easy sweet potato curry recipe in one pot for the perfect weeknight dinner. Creamy, comforting, and full of flavour, this plant-based curry is ready in under 30 minutes.

Ingredients (Serves 4)

1 tbsp vegetable oil

1 onion

2 garlic clove

1 red chilli

1 large thumb of ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp turmeric

1 tbsp tomato puree

100g tomatoes

100ml water

500g sweet potato

A large handful of spinach

A large handful of fresh coriander

To garnish -

30g cashew nuts

4 tbsp natural yoghurt

Salt and pepper

Method -

Chop the onion into approximately 1cm pieces and place in a large saucepan with the oil.

Season with salt and pepper and fry on a medium heat for 5 minutes stirring frequently.

Peel and grate the ginger and finely chop the chilli and garlic.

Add all to the pan and cook for another 5 minutes.

Turn down the heat and add the cumin, coriander and turmeric as well as the tomatoes and tomato puree.

Cook for 5 more minutes take care not to burn the spices.

Peel the sweet potato and cut into 3cm chunks.

Turn the heat back up to medium, add the sweet potato and water, mix well and simmer for 20 minutes or until the sweet potato has cooked through.

Serve over rice with chopped cashew nuts, fresh coriander and a spoonful of sweet potato.

This easy sweet potato curry recipe is a one-pot wonder that’s rich, creamy, and deeply satisfying. Sweet potatoes simmer in a fragrant coconut curry sauce with warming spices, garlic, and ginger to create a wholesome dish that’s both nourishing and comforting. Ideal for busy evenings, it’s simple to prepare yet tastes like it’s been slow-cooked for hours. Serve it with rice, quinoa, or warm flatbreads for a complete meal that everyone will love.