Sweet Potato Curry

5 from 8 votes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 150 kcal


  • 2 piece Sweet potatoes
  • 3 piece Onions
  • 3 Toes Garlic
  • 1 Bit Ginger
  • Chili Pir Piri Spice
  • 1 Can Tomatoes in pieces
  • 1 Can Chickpeas
  • 1 Can Coconut milk
  • Parsley
  • 1 teaspoon Ground turmeric spice
  • 1 teaspoon Ground cumin
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground cloves


  • Peel the onions and garlic and cut into fine cubes. Peel the sweet potatoes and cut into small cubes. Finely chop the parsley. Peel the ginger and cut it into small cubes.
  • Heat some oil in a large pan, fry the onion cubes, ginger and garlic until translucent. Add the spices and fry briefly.
  • Then add the can of tomatoes, drained chickpeas and coconut milk to the pan and simmer. Also add the sweet potatoes. Cook everything, stirring occasionally, for about 40 minutes, depending on the size of the sweet potato cubes. Add freshly chopped parsley at the end. Serve the curry with rice.


Serving: 100gCalories: 150kcalCarbohydrates: 20.8gProtein: 4gFat: 5.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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