2 ratings

Sweet Potato Curry with Honeyed Yogurt Sauce Recipe

Sweet Potato Curry
Molly Aronica

Sweet Potato Curry

If you're looking for a flavorful way to stretch your dollar meal-wise, vegetable curries are always a great option. They're versatile, easy, and come together quickly for a delicious and satisfying dinner. This curry has highlights the sweet potato, which adds sweetness and body to the sauce. With the addition of crunchy chickpeas and splash of color from the broccoli, this meal is the complete package. 

Click here to Recipe SWAT Team: Sweet Potato Recipes.


For the curry:

  • 3 medium sweet potatoes, peeled and cubed
  • 1 pound fresh broccoli, cut into florets
  • 1 medium onion, chopped
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • Salt and pepper
  • 1 can chickpeas, rinsed and drained
  • ½ cup vegetable broth
  • Fresh cilantro, for garnish
  • Cooked brown rice, for serving

For the sauce:

  • ¾ cup plain yogurt
  • 1½ tablespoons milk
  • ½ tablespoon honey


For the curry:

In a large pot of boiling salted water, cook the sweet potatoes for 10 minutes. Add the broccoli florets to the pot and boil for an additional five minutes, or until the potatoes and fork tender and the broccoli is bright green. Transfer the vegetables to a colander and rinse quickly with cold water to prevent from over-cooking them. Set aside. 

In the same pot, heat 2 tablespoons vegetable oil and sauté the onions until soft and translucent. When the onions are ready, add the curry powder, cumin, cinnamon, salt and pepper; cook for 1 minute. Add the chickpeas and vegetable broth to the pot and simmer over low heat for 3 minutes. Return the sweet potatoes and broccoli to the pot and toss to combine. 

For the sauce:

Whisk the ingredients together in a small bowl until smooth. 

Serve the curry immediately over rice and drizzle with the yogurt sauce. Garnish with a few sprigs of cilantro.