Sweet Potato Curry – a delicious recipe with sweet potatoes, leek, oil, green curry, coconut milk, cherry tomatoes. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Peel sweet potatoes just like regular potatoes and cut into 3/4 inch cubes. Remove root end and any dark green or wilted parts from leek, slit open lenthwise, rinse thoroughly and cut into crosswise strips about 1/4 inch wise.
2
Heat oil in a wok or pan. Stir in curry paste and saute for 1 minute. Add coconut milk, bring to a gentle boil, cooking for 1 minute. Next add sweet potatoes and leek. Cover and simmer over medium heat for about 8 minutes (or until crisp-tender), checking periodically to see if there's enough liquid in the wok or pan. If not, add a little water.
3
Rinse tomatoes and halve. Add along with lime juice to curry and simmer for another 1-2 minutes. Salt to taste and sprinkle with cilantro leaves.
145
kcal
Calories
7
g
Fat
16
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 sweet potatoes, 1 leek, 1 tablespoon oil, 1 tablespoon green curry paste, and more.
Yes, Sweet Potato Curry falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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