Velvety Coconut and Turmeric Curry with Sweet Potatoes

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A comforting curry featuring tender sweet potatoes simmered in a rich coconut milk and turmeric sauce with warming spices. This Indian-inspired vegan recipe, ready in about 40 minutes, pairs sweet potatoes, coconut oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 2 tbsp coconut oil
• 1 medium, finely chopped yellow onion
• 3 cloves, minced garlic cloves
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp (optional) red chili flakes
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tsp salt
• 1 tbsp fresh lime juice
• 2 tbsp chopped, for garnish fresh cilantro
• 1 cup, cooked for serving basmati rice

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a large saucepan over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/4 tsp red chili flakes (if using). Cook for 1 minute until fragrant.
3. Step 3: Add 2 medium peeled and cubed sweet potatoes to the saucepan and stir to coat evenly with the spices.
4. Step 4: Pour in 1 can (14 oz) full-fat coconut milk and 1 cup vegetable broth, then season with 1 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until sweet potatoes are tender and the sauce has thickened.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lime juice. Garnish with 2 tbsp chopped fresh cilantro.
6. Step 6: Serve the curry hot over 1 cup cooked basmati rice for a satisfying meal.