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Sweet Potato Curry

Total Time

Prep: 15 min. Cook: 30 min.


6 servings

Updated: Sep. 30, 2022
One of my favorite vegetarian dishes, this curry packs a lot of flavor and nutrition. It can be served over rice or on its own. —Aubrei Weigand, Harrisburg, Pennsylvania
Sweet Potato Curry Recipe photo by Taste of Home


  • 2 tablespoons olive oil
  • 4 celery ribs (including tops), chopped
  • 2 medium onions, chopped
  • 2 large sweet potatoes (about 1-1/2 pounds), cut into 1-inch cubes
  • 3 garlic cloves, minced
  • 3 teaspoons curry powder
  • 1-1/2 teaspoons chili powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/8 teaspoon crushed red pepper flakes
  • 1 can (13.66 ounces) light coconut milk
  • 1 cup vegetable broth
  • 2 cups cut fresh green beans
  • 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
  • Hot cooked rice


  1. In a 6-qt. stockpot, heat oil over medium-high heat; saute celery and onions until tender, 3-5 minutes. Stir in sweet potatoes, garlic, seasonings, coconut milk and broth; bring to a boil. Reduce heat; simmer, uncovered, just until potatoes are tender, 15-20 minutes, stirring occasionally.
  2. Stir in green beans and garbanzo beans; cook, uncovered, until green beans are tender, about 5 minutes, stirring occasionally. Serve with rice.

Nutrition Facts

1-1/3 cups curry mixture: 314 calories, 11g fat (4g saturated fat), 0 cholesterol, 502mg sodium, 48g carbohydrate (18g sugars, 9g fiber), 6g protein. Diabetic Exchanges: 3 starch, 2 fat, 1 lean meat.

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