Sweet potato curry.
This sweet potato curry is cooked the Sri Lankan way.
It’s different, healthy, home-cooked, vegan and budget-friendly and an easy vegetarian curry with coconut milk gravy for your rice and curry menu.
Curries are a big part of the Sri Lankan diet, it varies between light to thick depending on the amount of Coconut milk and the type of spices you use and this dish is no different.
Although delicious, sometimes the kids and I get tired of Potato curry, so I end up making this simple vegetarian sweet potato curry.
If you’ve are tired of your regular sweet potato recipes then give this coconut sweet potato curry cooked with a few Sri Lankan spices a try.
Sri Lankan sweet potato curry is not only a vegetarian dish but it’s also a vegan dish so if you are vegan this dish will be a perfect addition to your meal.
As sweet potatoes have a creamier texture and a slightly sweeter taste they are a good substitute and change from your everyday Potato curries.
Did you also know that they are a cheaper buy between the two varieties?
It’s truly an effortless and simple curry that comes together in less than 30 minutes.
Making a kid-friendly version of the Sri Lankan sweet potato curry.
If you want to serve this Spicy tempered Sweet Potato curry to kids, do what I do, avoid adding the red chilli powder and add a cup of creamy coconut milk and cook for 10 to 15 minutes.
Meal ideas to serve with Sri Lankan sweet potato curry.
This dish will go well with rice(obviously), chapatis, rotis, flatbread and even plain old sandwich bread.
How to avoid sweet potatoes from discoloring.
Once you peel the potatoes, they turn black because of the starch in it being exposed to air.
You can avoid this by adding a teaspoon of salt to a bowl of cold water and immersing the Potatoes in it as saltwater prevents the starch turning black).
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This recipe is rated is easy because,
- The ingredients are easy to find.
- The method of cooking is similar to most curry recipes.
- You will be using a single pan to assemble all the ingredients.
Substituting ingredient.
Pandan leaves-if you are unable to find it, simply leave it out.
Curry leaves-substitute with a bay leaf.
Sweet potatoes- there are a variety of sweet potatoes and you can use any of them to turn it into this delicious sweet potato-coconut curry.
How to make sweet potato curry(Sri Lankan).
reipe difficulty- easy
3-4 tablespoons of oil to temper
500g of sweet potato
2 medium onions peeled and sliced
2 garlic pods sliced thin
A sprig of curry leaves
1 teaspoon of black mustard seed
1/2 teaspoon of turmeric powder
1/2 teaspoon of red chilli flecks
1 cup of water
Salt to taste
1/2 cup of Coconut milk
Method
Have all the ingredients ready to make the sweet potato-coconut milk curry.
As mentioned above peel the Potatoes, cut them into the desired size and place them in cold water with a teaspoon of salt to prevent them from getting discolored.
Making the vegan sweet potato curry.
Place a pan over medium heat and pour in the oil.
Add the sliced Onions, garlic pods, curry leaves and let them cook for 3 minutes or until the onions turn translucent.
While the ingredients are cooking add turmeric, chilli flecks and lastly the Mustard seed.
Leave it to cook on medium heat until you hear the mustard popping.
Strain the potatoes from the water and add them to the tempered mixture.
Let the Sweet potatoes cook and slightly turn brown on medium heat for 5 minutes.
Pour in the water and leave the potatoes to slow-simmer until they are tender.15 minutes.
Once the water had reduced, add Coconut milk and Salt, leave it to simmer on low fire, 15-20 minutes.
Once the cooking is complete the gravy should be thick and covering the sweet potatoes. If you prefer more gravy, reduce the cooking time.
Serve warm with your rice and curry menu.
Vegetarian sweet potato curry(srilankan, bathala curry).
This sweet potato curry is cooked the Sri Lankan way.
It’s different, healthy, home-cooked, vegan and budget-friendly and an easy vegetarian curry with coconut milk gravy for your rice and curry menu.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 3-4 tablespoons of oil to temper
- 500g of Sweet Potato
- 2 large Onions peeled and sliced
- 2 garlic pods sliced
- A sprig of curry leaves
- 1 teaspoon of black mustard seed
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chilli flecks
- 1 cup of water
- Salt to taste
- 1/2 cup of Coconut milk
Instructions
Have all the ingredients ready to make the sweet potato-coconut milk curry.
As mentioned above peel the sweet potatoes.
Cut them into the desired size and place them in cold water with a teaspoon of salt to prevent them from getting discolored.
Making the vegan sweet potato curry.
Place a pan over medium heat and pour in the oil.
Add the sliced onions, garlic pods, curry leaves and let them cook for 3 minutes or until the onions turn translucent.
While the ingredients are cooking add turmeric, chilli flecks and lastly the Mustard seed.
Leave it to cook on medium heat until you hear the mustard popping.
Strain the potatoes from the water and add them to the tempered mixture.
Let the sweet potatoes cook and slightly turn brown on medium heat for 5 minutes.
Pour in the water and leave the potatoes to slow-simmer until they are tender.15 minutes.
Once the water had reduced, add coconut milk and salt, leave it to simmer on low fire, 15-20 minutes.
Once the cooking is complete the gravy should be thick and covering the sweet potatoes. If you prefer more gravy, reduce the cooking time.
Serve warm with your rice and curry menu.
Have you made this recipe?
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JM Kayne
Monday 24th of October 2016
Your photos are so enticing... Didn't expect that there are actually more food in Sri Lanka. We've limited our foodie trip to curries, kottu and roti. Should have tried others... maybe on our next visit.. Sharing you here the foods we've tasted -> http://www.iamjmkayne.com/2016/10/sri-lankan-foodie-ahara.html
God Bless! JM Kayne | www.iamjmkayne.com