When it comes to quick-fix meal prep ideas in indian cuisine, there's never a shortage of ideas, and this vegan curry recipe with sweet potatoes is a fine example.
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It is prepared with a combination of Indian spice blend and sweet potatoes to create a flavorful, hearty dish.
It can be a simple side dish paired with lentil curry to make it a complete meal or it can be a standalone dish paired with steamed rice.
My family goes crazy for sweet potatoes and if that's the same with you, check out my sweet potato tikki recipe and sweet potato curry recipe!
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Why I love this recipe
- Sweet potatoes are rich in vitamin A, C, and B6 which help boost the immune system. That makes this dish not only delicious but also nutritious.
- They are also a good source of fiber and potassium, making them great for digestion and heart health.
- The combination of Indian spices used in this recipe adds depth to the dish.
- It's a fresh new substitute for regular potatoes.
- The dish needs vert little oil.
- Pairs well with anything. This dish can be served as a side dish or a main course with rice or naan bread.
- The cook time is not bad. It's easy to make and requires minimal ingredients, perfect for busy weeknights.
Ingredients
- Sweet potatoes
- Onion
- Fresh Ginger
- Spices: Turmeric powder, red chili powder or cayenne pepper powder, coriander powder, and jeera powder
- Mustard seeds and cumin seeds
Instructions
Start by peeling and cutting the sweet potatoes into thin circular slices.
Place a large skillet over medium heat. Add coconut or olive oil.
Place a large skillet over medium heat. Add coconut or olive oil.
As the oil heats up, add mustard seeds and cumin seeds.
Once they start to crackle, add in the sliced onions and ginger.
Sauté until the onions are translucent. Add all the aromatic spice powders and mix well.
Add in the sliced sweet potatoes and mix well with the spice mixture.
Add salt and a tablespoon of water.
Cook for about 10 minutes while stirring occasionally, until the sweet potatoes are tender.
Garnish with fresh cilantro leaves and serve hot with white rice or naan bread.
Variations
- Add curry powder or garam masala powder for a more intense Indian flavor.
- Add some green chilies or serrano peppers and curry leaves along with the onions and ginger for a spicier and more flavorful version.
- Add vegetables like bell peppers, butternut squash or spinach to make it more nutritious.
Top Tips
- Make sure to slice the sweet potatoes thinly so they cook evenly and quickly.
- Add fresh ground black pepper for an extra kick of heat.
- If the dish turns out too spicy, add a small quantity of lime juice, amchur powder, or tomato puree.
- This dish tastes even better the next day, so make a big batch and save some for leftovers. The flavors will have time to develop and intensify.
- Add half a cup of coconut milk if the curry is too dry for your liking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop before serving.
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📖 Recipe
Indian Sweet Potato Stir Fry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 tsp coconut oil
- 1.3 pound sweet potato - chopped into circle
- 1 onion - sliced
- 1 inch ginger - grated
- ¼ teaspoon turmeric powder
- 1 ½ teaspoon red chili powder
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- 2 tablespoon cilantro - chopped
Instructions
- Start by peeling and cutting the sweet potatoes into thin circular slices.
- Place a large skillet over medium heat. Add coconut or olive oil.2 teaspoon coconut oil
- As the oil heats up, add mustard seeds and cumin seeds.½ teaspoon mustard seeds, ½ teaspoon cumin seeds
- Once they start to crackle, add in the sliced onions and ginger.1 onion, 1 inch ginger
- Sauté until the onions are translucent.
- Add all the aromatic spice powders and mix well.¼ teaspoon turmeric powder, 1 ½ teaspoon red chili powder, ½ teaspoon coriander powder, ½ teaspoon cumin powder
- Add in the sliced sweet potatoes and mix well with the spice mixture.1.3 pound sweet potato
- Add salt and a tablespoon of water.
- Cook for about 10 minutes while stirring occasionally, until the sweet potatoes are tender.
- Garnish with fresh cilantro leaves and serve hot with white rice or naan bread.2 tablespoon cilantro
Notes
- Make sure to slice the sweet potatoes thinly so they cook evenly and quickly.
- Add fresh ground black pepper for an extra kick of heat.
- If the dish becomes too spicy, add a small quantity of lime juice, amchur powder, or tomato puree.
- This dish tastes even better the next day, so make a big batch and save some for leftovers. The flavors will have time to develop and intensify.
- Add half a cup of coconut milk if the curry is too dry for your liking.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi
yummy!