Sweet Potato and Quandong Curry with Coconut Cream

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A vibrant, creamy curry featuring sweet potatoes and tart quandong fruit simmered in fragrant coconut milk and spices. This Australian-inspired curry recipe (vegetarian), ready in about 55 minutes, pairs sweet potatoes, peeled and cubed, dried quandong fruit, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1/2 cup dried quandong fruit
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 2 tbsp vegetable oil
• 1 cup vegetable broth
• 1 tsp salt
• 1/4 cup cilantro leaves, chopped
• 1 tbsp lime juice

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Instructions

1. Step 1: Soak 1/2 cup dried quandong fruit in warm water for 20 minutes until softened, then drain.
2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, and 2 tbsp curry powder, cooking for 1-2 minutes until fragrant.
4. Step 4: Add 2 cups peeled and cubed sweet potatoes and the soaked quandong fruit to the pot, stirring to coat with spices.
5. Step 5: Pour in 1 can (13.5 oz) coconut milk and 1 cup vegetable broth, then bring to a simmer. Cover and cook for 20 minutes until sweet potatoes are tender.
6. Step 6: Season with 1 tsp salt and 1 tbsp lime juice, stirring gently.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped cilantro leaves before serving with steamed rice or flatbread.