Senary Yellow Curry with Coconut and Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A vibrant yellow curry combining six key spices with creamy coconut milk and tender sweet potatoes for a comforting, aromatic dish. This Indian recipe (vegetarian, gluten free), ready in about 55 minutes, pairs coconut oil, yellow curry powder, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 2 tbsp coconut oil
• 3 tbsp yellow curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground fenugreek
• 1/2 tsp ground mustard seeds
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger
• 2 large (about 2 lbs), peeled and cubed into 1-inch pieces sweet potatoes
• 2 cups coconut milk
• 1 cup vegetable broth
• 1 1/2 tsp salt
• 1 tbsp lime juice
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 3 tbsp yellow curry powder, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground fenugreek, and 1/2 tsp ground mustard seeds. Cook spices with onion mixture for 2 minutes, stirring constantly to prevent burning.
4. Step 4: Add 2 large peeled and cubed sweet potatoes, 2 cups coconut milk, and 1 cup vegetable broth. Stir to combine, then bring to a gentle simmer.
5. Step 5: Reduce heat to low, cover, and cook for 25-30 minutes until sweet potatoes are tender and curry has thickened.
6. Step 6: Season with 1 1/2 tsp salt and 1 tbsp lime juice. Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh finish.