Sweet Potato Curry with Cauliflower Rice

  • Author: somiigbene
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 1 1x


  • 1 large Sweet potato, chopped
  • 2 shallots, finely diced
  • 2 cloves of garlic, finely diced
  • 2 tablespoons tomato paste
  • ½ teaspoon ginger powder
  • 2 red chilli’s
  • ½ teaspoon curry powder
  • ½ teaspoon garam masala
  • ¼ teaspoon turmeric
  • ¼ teaspoon dried coriander
  • ¼ teaspoon cinnamon powder
  • 50ml coconut milk
  • 1 vegetable stock cube
  • Salt (optional)
  • Chopped coriander


  1. Peel the sweet potato and boil them in water until tender, then set aside. Keep some of the cooking water (if you have any left over)
  2. Add a small amount of hot water (not boiling) to saucepan over medium heat, then add the onions and garlic. Let them cook for 1-2 minutes.
  3. Add the tomato paste, stock cube and all of the spices.
  4. Add ∼200ml  of the sweet potato cooking water or regular water (∼200ml) and let it all cook for about 15-20 mins or until majority of the water has evaporated. Make sure you stir it intermittently.
  5. Add the sweet potato back into the pot, stir it thoroughly and add the coconut milk. Turn the heat down to a simmer, and let it all cook for about 2 mins.
  6. Take the pan off the heat, sprinkle some chopped coriander and then serve with your choice of grain or bread.

  • Category: Lunch/Dinner
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