Tempered spicy sweet potato curry, cooked the Sri Lankan way, it’s different, healthy, home-cooked, vegan and budget friendly.
An easy vegetarian curry with coconut milk gravy for your rice and curry menu.
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Curries are a big part of the Sri Lankan diet, it varies between light to thick depending on the amount of Coconut milk and the type of spices you use and this dish is no different.
Although delicious, sometimes the kids and I get tired of Potato curry, so I end up making this simple vegetarian sweet potato curry.
With a few Sri Lankan spices in your pantry, you can too.
Sri Lankan sweet potato curry is not only a vegetarian dish, it’s also a vegan dish so if you are vegan this dish will be a perfect addition to your meal.
As sweet potatoes have a creamier texture and a slightly sweeter taste they are a good substitute and change from your everyday Potato curries.
Did you also know that they are a cheaper buy between the two varieties?
It’s truly an effortless and simple curry that comes together in less than 30 minutes.
Making a kid-friendly version of the Sri Lankan sweet potato curry.
If you want to serve this Spicy tempered Sweet Potato curry to kids, do what I do, avoid adding the red chilli powder and add a cup of creamy coconut milk and cook for 10 to 15 minutes.
I read a few articles about Sweet Potatoes and their health benefits, what I really wanted to know was if they were better than the everyday Potatoes and you can find out on your own by reading this article from Huffington post, debunking certain myths while being very informative.
Before moving on to the recipe, here’s another one of my budget-friendly soups with Sweet Potatoes as the key ingredient that you might like to try. also feel free to go through the blog and find a few recipes you might want to try this fall.
Thank you for stopping by, I hope you make this recipe for your family. if you enjoyed it, please let me know, if you feel the recipe needs a few tweaks, even then, drop me a message.
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Meal ideas to serve with Sri Lankan sweet potato curry.
This dish will go well with rice(obviously), chapatis, rotis, flat bread and even plain old sandwich bread.
How to avoid sweet potatoes from discoloring.
Once you peel the potatoes, they turn black because of the starch in it being exposed to air.
You can avoid this by adding a teaspoon of salt to a bowl of cold water and immersing the Potatoes in it as salt water prevents the starch turning black).
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sweet potato curry
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
3-4 tablespoons of oil to temper
500g of Sweet Potato
2 large Onions peeled and sliced
2 garlic pods sliced
A sprig of curry leaves
1 teaspoon of black mustard seed
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chilli flecks
1 cup of water
Salt to taste
1/2 cup of Coconut milk
As mentioned above peel the Potatoes, cut them into the desired size and place them in cold water with a teaspoon of salt to prevent them from getting discoloured.
Place a pan over medium heat and pour in the oil.
Add the sliced Onions, garlic pods, curry leaves and let them cook for 3 minutes or until the onions turn translucent.
While the ingredients are cooking add turmeric, chilli flecks and lastly the Mustard seed.
leave it to cook on medium heat until you hear the mustard popping.
Strain the Potatoes from the water and add them to the tempered mixture.
let the Sweet potatoes cook and slightly turn brown on medium heat for 5 minutes.
Pour in the water and leave the potatoes to cook until they are tender.15 minutes.
Once the water had reduced, add Coconut milk and Salt, leave it to simmer on low fire, 15-20 minutes.
Once the cooking is complete the gravy should be thick and covering the sweet potatoes.
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- Ingredients mentioned below use standard measuring cups and spoons.
- 3-4 tablespoons of oil to temper
- 500g of Sweet Potato
- 2 large Onions peeled and sliced
- 2 garlic pods sliced
- A sprig of curry leaves
- 1 teaspoon of black mustard seed
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chilli flecks
- 1 cup of water
- Salt to taste
- 1/2 cup of Coconut milk
- As mentioned above peel the Potatoes, cut them into desired size and place them in cold water with a teaspoon of salt to prevent them from getting discolored.
- Place a pan over medium heat and pour in the oil.
- Add the sliced Onions, garlic pods, curry leaves and let them cook for 3 minutes or until the onions turn translucent.
- While the ingredients are cooking add turmeric, chilli flecks and lastly the Mustard seed.
- leave it to cook on medium heat until you hear the mustard popping.
- Strain the Potatoes from the water and add them to the tempered mixture.
- let the Sweet potatoes cook and slightly turn brown on medium heat for 5 minutes.
- Pour in the water and leave the potatoes to cook until they are tender.15 minutes.
- Once the water had reduced, add Coconut milk and Salt, leave it to simmer on low fire, 15-20 minutes.
- Once the cooking is complete the gravy should be thick and covering the sweet potatoes.
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