Unusual recipes

Sweet Potato Curry

Sweet Potato Curry

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.


  • 1 lemongrass stalk, tough outer layer removed, coarsely chopped
  • 1 2” piece ginger, peeled, chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons tomato paste
  • 1 14.5-oz. can crushed tomatoes
  • 2 13.5-oz. cans coconut milk
  • 1½ pound sweet potatoes, peeled, cut into 1” pieces
  • ¾ pound small or young carrots, peeled, cut on a diagonal into 2” pieces
  • 6 medium shallots, peeled keeping roots intact, quartered lengthwise
  • 1 red Thai chile, thinly sliced (optional)
  • 1 tablespoon fresh lime juice
  • Steamed jasmine rice (for serving)
  • Thinly sliced scallions, basil leaves, cilantro leaves with tender stems, and lime wedges (for serving)

Recipe Preparation

  • Pulse lemongrass, ginger, and garlic in a food processor until very finely chopped.

  • Heat oil in a large heavy pot over medium heat. Add lemongrass mixture and cook, stirring often, until golden brown, about 5 minutes; season with salt. Add curry and tomato pastes and cook, stirring, until darkened, about 3 minutes. Add tomatoes and cook, scraping up any browned bits, until thickened, about 5 minutes. Stir in coconut milk; season with salt. Bring to a boil; reduce heat and simmer, stirring occasionally, until curry is rich and full of flavor, 20–25 minutes.

  • Add sweet potatoes and carrots, then pour in water to cover. Partially cover pot and cook until carrots are crisp-tender, 10–15 minutes. Add shallots and cook until potatoes are tender and shallots are soft, 15–20 minutes.

  • Add chile, if desired, and lime juice to curry and spoon over rice. Top with scallions, basil, and cilantro; serve with lime wedges.

  • DO AHEAD: Curry can be made 2 days ahead. Let cool; cover and chill.

Nutritional Content

Calories (kcal) 250 Fat (g) 18 Saturated Fat (g) 13 Cholesterol (mg) 0 Carbohydrates (g) 21 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 4 Sodium (mg) 110Reviews SectionThis recipe is fantastic. A made a few adjustments: 2 cans of coconut milk is a little rich for me, and becomes even richer the following day, so I used 1 can coconut, and then a can-full of water. Also, I used fresh tomatoes instead of canned, since it's summer time and tomatoes are in season, and it's delicious! I recommend this if you can get in-season tomatoes. Also, some folks were saying that the lemongrass stalk was too fiberous for their processor. I imagine they're not peeling the stalk back enough - you only want to use the very thin heart of the lemongrass stalk.New York, New York06/16/20Was gonna have this for dinner-- guess I'll have it for lunch. Great flavours, long, long, long cooking time. Guess my carrots were a bit more mature than recommended. Never mind, saved my rice noodles and will put it all together tomorrow!The flavour of this curry is fantastic and becomes even richer and better the next day!A few changes I would recommend - first, the cook time was probably 15 minutes too short for my sweet potatoes. Second, although I processed the lemongrass as directed, it's fibrous in the final result. I would probably leave in larger pieces and remove after cooking as another commenter suggested.I accidentally made this with whole tomatoes instead of crushed (grabbed the wrong can and didn't read the label carefully) and it was still great. Wilted a bunch of kale into it at the end of cooking. While maybe not traditional, the kale was great for clinging to the sauce.My husband and I are trying to eat less meat so I made this curry for both of us on a Wednesday night and couldn't be happier. Quick, easy, and ooooh so flavorful. Throughout the meal we just kept saying "wow, this is so good". Definitely going into our rotation.RenetteSan Francisco, CA11/21/19One of my all time favorites. I must have made this curry 15 times since it first appeared in the magazine. You don't need to be a vegetarian to appreciate this dish. The intense flavors, creamy consistency, and spicy punch make for a winning combination. I find the shallots a bit cumbersome prepared as suggested, so I do not keep the root end intact. Otherwise, it's great just as written.AnonymousArlington, VA12/05/17This was a really great recipe! The flavor of the curry sauce is really amazing. It cooks for a long time and so it gets really creamy and a little bit thick. I love the whole shallots in this.One thing I would caution anyone about is the lemongrass paste. I think perhaps the writers of this recipe have an extremely high-powered blender/food processor, but I do not, and the lemongrass simply would not blend up fully into a paste. In other recipes with lemongrass, I've usually cut up the lemongrass in large pieces, cooked it in the sauce, then removed it at the end. However, in this recipe I tried to just trust and thought maybe it would get incorporated as it cooked. Nope, I ended up having hairy lemongrass that I needed to pick out of every bite. Next time I make this (which I definitely will!) I'll go the cook/remove route, and not include it in the paste. Unless of course anyone has any suggestions for avoiding this issue that don't include fancy kitchen equipment!eekeat_Oakland, CA 10/20/17

Watch the video: Sweet Potato Curry in Instant Pot. Recipe # 69 (June 2021).