Sweet Potato Curry Recipe – Authentic Indian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Sweet Potato Curry Recipe – Authentic Indian Comfort Food

Hey everyone! If you’re looking for a comforting, flavorful, and surprisingly easy Indian curry, you’ve come to the right place. This sweet potato curry (Shakarkandi ki Sabzi, as my grandmother used to call it!) is a staple in my family, and I’m so excited to share it with you. It’s the kind of dish that just feels like a warm hug, and it’s perfect for a cozy weeknight dinner.

Why You’ll Love This Recipe

This sweet potato curry is more than just delicious – it’s packed with goodness! Sweet potatoes are incredibly nutritious, and the blend of spices is fantastic for your wellbeing. Plus, it’s a relatively quick and easy recipe, perfect for when you want a homemade Indian meal without spending hours in the kitchen. Honestly, it’s a winner all around.

Ingredients

Here’s what you’ll need to make this delightful curry:

• 2 cups sweet potatoes, cubed (about 300g)
• 1 cup onions, chopped (about 150g)
• 1 cup tomatoes, chopped (about 200g)
• 1 green chili, finely chopped (adjust to your spice preference!)
• 1 teaspoon ginger, grated
• 1 sprig curry leaves
• 1.5 teaspoons coriander powder
• 1 teaspoon garam masala
• 0.75 teaspoon red chili powder
• 0.25 teaspoon turmeric powder
• 2 tablespoons oil (I prefer vegetable or sunflower oil)
• 0.25 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafetida (hing)
• 0.25 cup coconut milk (optional)
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few things can really elevate this dish.

• Hing (Asafetida): Don’t skip this! It adds a unique, savory depth that’s hard to replicate. It has a pungent smell in its raw form, but it mellows out beautifully when cooked. You can find it at Indian grocery stores or online.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the red chili powder to your liking. My family likes a good kick, but you can easily tone it down for a milder flavor.
• Oil Choice: Traditionally, this curry is made with mustard oil, especially in North India. However, vegetable or sunflower oil work perfectly well and are more readily available. If you do use mustard oil, be sure to heat it well before adding other ingredients.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them splutter – you’ll know they’re ready when they start to pop!
2. Add the asafetida (hing), grated ginger, and curry leaves. Sauté for about 30 seconds, until fragrant. This step fills your kitchen with the most amazing aroma.
3. Now, add the chopped onions and green chili. Fry until the onions turn golden brown – this usually takes about 5-7 minutes. Patience is key here; nicely browned onions are the foundation of a great curry.
4. Mix in the chopped tomatoes, salt, and turmeric powder. Sauté for another 2 minutes, allowing the tomatoes to soften slightly.
5. Cover the pan and cook on low heat until the tomatoes break down into a thick paste. This takes about 5-10 minutes. Stir occasionally to prevent sticking.
6. Add the coriander powder, garam masala, and red chili powder. Fry for 1-2 minutes, stirring constantly, until the spices are fragrant. Be careful not to burn them!
7. Drain the sweet potato cubes and add them to the pan. Pour in enough water to just cover the sweet potatoes.
8. Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the sweet potatoes are tender.
9. (Optional) If you’re using coconut milk, stir it in during the last 2 minutes of cooking. This adds a lovely creaminess to the curry.
10. Garnish with fresh coriander leaves and let the curry rest for about 15 minutes before serving. This allows the flavors to meld together beautifully.

Expert Tips

• Don’t overcrowd the pan when frying the onions. Fry them in batches if necessary to ensure they brown evenly.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) along with the oil.

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon or omit it altogether.
  • Medium: Use the recipe as written.
  • Hot: Add an extra ½ teaspoon of red chili powder or a pinch of cayenne pepper.
• Festival Adaptations: This curry is fantastic for Navratri, as sweet potatoes are allowed during the fasting period. It’s also a lovely addition to a Diwali feast.
• Gluten-Free Option: This recipe is naturally gluten-free.

Serving Suggestions

This sweet potato curry is delicious served with:

• Steamed rice (my personal favorite!)
• Roti or naan bread
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

What type of sweet potato works best in this curry?

I prefer using orange-fleshed sweet potatoes, as they have a slightly sweeter flavor and hold their shape well during cooking. But honestly, any type of sweet potato will work!

Can I make this curry ahead of time?

Absolutely! You can make it a day or two in advance. The flavors will develop even more as it sits.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.

What is Hing (Asafetida) and where can I find it?

Hing is a resin with a pungent smell used in Indian cooking. It adds a unique savory flavor. You can find it at Indian grocery stores or online.

Can I use a different type of milk instead of coconut milk?

Yes, you can! You can use regular milk, almond milk, or cashew milk. Coconut milk adds a lovely richness, but it’s not essential.

Enjoy! I really hope you love this sweet potato curry as much as my family does. Let me know in the comments how it turns out for you!