Sweet Potato and Quandong Curry with Coconut Cream
A vibrant, creamy curry featuring sweet potatoes and tart quandong fruit simmered in fragrant coconut milk and spices. This australian-inspired curry (vegetarian) ready in about 55 minutes pairs sweet potatoes, peeled and cubed, dried quandong fruit, (13.5 oz) 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
Instructions
- Step 1: Soak 1/2 cup dried quandong fruit in warm water for 20 minutes until softened, then drain.
- 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.
- 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.
- Step 4: Add 2 cups peeled and cubed sweet potatoes and the soaked quandong fruit to the pot, stirring to coat with spices.
- 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.
- Step 6: Season with 1 tsp salt and 1 tbsp lime juice, stirring gently.
- Step 7: Remove from heat and garnish with 1/4 cup chopped cilantro leaves before serving with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sweet Potato and Quandong Curry with Coconut Cream take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sweet Potato and Quandong Curry with Coconut Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried quandong fruit from drying out.
Can I substitute ingredients in Sweet Potato and Quandong Curry with Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sweet Potato and Quandong Curry with Coconut Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sweet Potato and Quandong Curry with Coconut Cream vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
