Easy curried sweet potatoes

Cape Malay inspired vegan dish.
recipe, sweet potato, curry, vegetables,vegan
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Recipe from: 12 November 2015
Preparation time: 15 min
Cooking time: 1h 15 min


  • 1/4
    large onion
  • 2
    large sweet potatoes
  • 4
    olive oil, divided
  • 1
    brown rice
  • 2 1/2
  • 3
    chopped garlic, divided
  • 2
    curry powder (or to taste)
  • 1
    light coconut milk
  • Salt and pepper to taste
Servings: Change Serving


Preheat the oven to 232ºC. Chop the onion into 1.5cm chunks and set aside. Cut the sweet potatoes into 2.5cm cubes.

Place the cubed sweet potatoes on a baking sheet in a single layer. Coat the sweet potatoes with 2 tablespoons of the olive oil and bake them for 45 minutes, stirring occasionally.

While the sweet potatoes are baking, combine the rice and water in a saucepan and bring to a boil. Reduce the heat to a simmer and cover. Simmer until the water is absorbed and the rice is soft.

Remove the sweet potatoes from the oven and sprinkle them with salt and pepper and a tablespoon of garlic.

Bake for an additional 5-10 minutes or until the garlic is fragrant.

Heat a large skillet to medium and add the remaining 2 tablespoons olive oil. Add the chopped onion and cook for 2 to 5 minutes or until they are soft and golden. Add the remaining garlic and 2 tablespoons of the curry powder and cook until fragrant (approximately 30 seconds to 2 minutes.)

Pour in the coconut milk and allow to reduce to desired sauce consistency. Finally, add salt and pepper to taste.

Serve using 1 cup of rice, one-fourth of the sweet potatoes and one-fourth of the curry sauce per person.

Reprinted with permission of Jamie Ball.

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Read more on: recipe  |  vegetables  |  curry  |  sweet potato  |  vegan


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