Bekasi-Style Sweet Potato and Coconut Curry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy curry made with roasted sweet potatoes, coconut milk, and aromatic spices, perfect with steamed rice. This Indonesian-inspired one-pot recipe, ready in about 55 minutes, pairs sweet potatoes, coconut milk, curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 2 Indonesian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and dice 2 medium sweet potatoes into 1/2-inch cubes. Toss with 1 tbsp coconut oil and roast on a baking sheet at 400°F for 20 minutes until golden at edges.
  2. Step 2: In a pot, heat 1 tbsp coconut oil over medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, and 1-inch grated fresh ginger. Sauté for 5 minutes until soft and fragrant.
  3. Step 3: Stir in 2 tsp curry powder and cook for 1 minute until aromatic. Add 1 can coconut milk and 3 kaffir lime leaves, then bring to a gentle simmer.
  4. Step 4: Add roasted sweet potatoes and simmer for 10 minutes until potatoes are tender. Discard kaffir lime leaves before serving. Serve hot with steamed rice.

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