Sweet Potato Curry

Sweet Potato Curry

I have a soft spot for Indian food. I love the warming spices, the freshly baked naan bread and vegetable-based curries. And samosas, my favourite! In celebration of my love for Indian food, I am sharing one of my favourite basic, easy-to-make recipes – Sweet Potato Curry.

This curry is made with:

  • coconut: a wonderful beauty food for glowing skin and hair, helps to cut cravings and supports healthy joint movement
  • onion, ginger and garlic: natural anti-viral foods to help fight off disease
  • powerful spices like turmeric and cumin: helps to reduce inflammation in the body and support healthy digestion
  • sweet potatoes: packed with antioxidants and blood sugar regulation
  • limes and tomatoes: packed with immune-supporting vitamin C
  • cabbage: abundant in various minerals and fibre, great for digestion
  • cilantro: helps to pull heavy metals from the body

Sweet Potato Curry


  • 3 tbsp. coconut oil
  • 1 large yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 inch of ginger, sliced
  • 4-5 ripe Roma tomatoes or 1 pint of cherry tomatoes, chopped
  • 2 large sweet potatoes, cut into small cubes
  • 1.5 cups of water
  • 1/2 head of medium-sized cabbage, roughly chopped
  • 1 cup of plain tomato sauce
  • 1 tbsp of good quality organic Indian curry spice mix: I used a mix of turmeric, cumin, cinnamon, ginger, coriander, fenugreek, cayenne, ground mustard seed, black pepper, cardamom
  • 1 heaping tbsp. of turmeric
  • 1 tsp. of cumin
  • good amounts of Himalayan salt and black pepper – at least 1 tsp. each
  • 1 can of full-fat coconut milk
  • 1 bunch of cilantro, roughly chopped
  • The juice of 2 limes, 1 for serving


  • In a large pot or saucepan over low heat, add the coconut oil, onion and garlic and stir until fragrant. Make sure to keep stirring so it doesn’t burn (1-2 mins)
  • Next, add the tomatoes and sweet potato cubes and saute for another minute or so.
  • Add the water and bring to a boil.
  • Add the cabbage, tomato sauce, spice mix and coconut milk and reduce to simmer.
  • Add the chopped cilantro and squeeze in 1 lime.
  • Let the curry simmer on low heat for at least 10 minutes, stirring occasionally. Feel free to add more water if you wish.
  • Serve into bowls with jasmine rice and top with the rest of the cilantro and a squeeze of lime.
  • Store in an air-tight container for up to 4-5 days. To reheat as leftovers, add to a pot or pan and add 1/4 cup of water to thin out. 

Did you try this recipe? If so, I’d love to hear from you! Share your creations on Instagram with the hashtag #thepurelife so I can see them.

Love always, Sisley

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