Sweet Potato & Pea Curry Recipe

Introduction

This Sweet Potato & Pea Curry is a comforting and flavorful dish that’s perfect for a cozy weeknight meal. Packed with tender sweet potatoes, hearty potatoes, and vibrant peas in a rich coconut and curry sauce, it’s both nutritious and satisfying.

Ingredients

• 3 tbsp curry paste from a jar
• 1 onion, finely chopped
• 450g potatoes, cut into chunks
• 2 large sweet potatoes (about 900g), cut into chunks
• 600ml vegetable stock (from a cube is fine)
• 400ml can coconut milk
• 175g frozen peas
• Small bunch coriander, roughly chopped

Instructions

1. Step 1: Heat the curry paste in a large pan over medium heat, then stir in the finely chopped onion. Cover and cook for 5 minutes, stirring occasionally, until the onion is softened.
2. Step 2: Add the chopped potatoes, vegetable stock, and coconut milk to the pan. Bring the mixture to a boil.
3. Step 3: Reduce the heat and let the curry simmer gently for 20 minutes, or until the potatoes are tender.
4. Step 4: Stir in the frozen peas, bring the curry back to a boil, then simmer for 2 more minutes to heat the peas through.
5. Step 5: Season the curry to taste with salt and pepper. Spoon into bowls and sprinkle with the chopped coriander before serving.

Tips & Variations

• For extra richness, add a splash of cream or yogurt just before serving.
• Use fresh green beans or spinach instead of peas for a different vegetable twist.
• If you prefer a milder curry, use less curry paste or choose a mild variety.
• Serve with steamed rice or warm naan bread to soak up the delicious sauce.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if needed to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Add them at the same stage as frozen peas and simmer until tender, which may take slightly longer.

Is this curry suitable for vegans?

Absolutely. This curry contains no animal products and uses vegetable stock and coconut milk, making it perfect for a vegan diet.

Sweet Potato & Pea Curry Recipe

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★★★★★

4.6 from 96 reviews

A comforting and flavorful Sweet Potato & Pea Curry made with vibrant curry paste, tender sweet potatoes, hearty potatoes, creamy coconut milk, and fresh peas. This easy-to-make vegetarian curry is perfect for a cozy weeknight meal, offering a deliciously spiced dish with a touch of freshness from coriander.

• Author: zara
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 tbsp curry paste (from a jar)
• 1 onion, finely chopped
• 450g potatoes, cut into chunks
• 2 large sweet potatoes (about 900g), cut into chunks
• 600ml vegetable stock (made from a cube)
• 400ml can coconut milk
• 175g frozen peas
• Small bunch coriander, roughly chopped

Instructions

1. Heat the curry paste and onion: In a large pan, heat 3 tablespoons of curry paste and stir in the finely chopped onion. Cover the pan and cook for 5 minutes, stirring occasionally, until the onion has softened and the paste is aromatic.
2. Add potatoes and liquids: Add the chunked potatoes and sweet potatoes to the pan. Pour in 600ml of vegetable stock and 400ml of coconut milk, then bring the mixture to a boil over medium-high heat.
3. Simmer the curry: Reduce the heat to low and allow the curry to simmer gently for 20 minutes, or until the potatoes are soft and tender.
4. Add the peas and finish cooking: Stir in 175g of frozen peas, bring the curry back to the boil, and simmer for an additional 2 minutes to cook the peas through.
5. Season and serve: Taste the curry and adjust the seasoning if needed. Spoon the curry into bowls and scatter freshly chopped coriander over the top before serving.

Notes

• Use your preferred curry paste depending on desired spice level.
• For a richer flavor, use homemade vegetable stock instead of cubes.
• Serve with steamed rice or warm naan bread for a full meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: sweet potato curry, pea curry, vegetarian curry, coconut milk curry, easy curry recipe, Indian curry, healthy dinner