Sweetpotato Coconut Curry with Rice










for 4 portions

24.7oz / 700g

sweet potatoes (6 pieces)

4.6oz / 130g


10oz / 300ml

coconut milk

10oz / 300ml

water (for sauce)

7oz / 200g

long-grain rice (e.g. basmati)

20oz / 600ml

water (for rice)

0.7oz / 20g

scallions (4 pieces)


curry powder (mild or hot)




ground coriander


ground ginger


ground turmeric


cayenne pepper (optional)

  1. Peel sweet potatoes and cut into larger cubes (1 inch, 2.5cm). Dice onion.
  2. Pour rice into a strainer and wash it while swirling your hand through the water and the rice for about 2-3 minutes. This releases the starch and the rice gets less sticky. When the water coming out at the bottom runs clear, put the rice into a pot and add water. Bring it to a boil and once the water is boiling turn down the heat to the lowest level. Let the rice simmer until it has absorbed all the liquid and is tender. For Basmatic rice this takes about 15 minutes. If it is not tender enough when the liquid is absorbed, add a few tbsp water and continue simmering.
  3. While the rice is simmering, put a pan on the stove and mix curry powder, salt, ground coriander, ground ginger, ground turmeric and, if desired, cayenne pepper together while the pan is heating up.
  4. Add a small part of the water and onions and simmer for 2-3 minutes until the onions are soft and translucent, stir frequently. Stir in coconut milk and the remainder of the water and bring to a boil.
  5. Add sweet potatoes, decrease heat to medium and simmer covered for 10-12 minutes until sweet potatoes are fork-tender, stirring occasionally.
  6. While the curry simmers, cut scallions into slices. Once sweet potatoes are tender add scallions, uncover and cook for about 2 more minutes, stirring and breaking sweet potatoes into smaller pieces.
  7. Fluff rice with a fork and serve sweet potato curry over rice.

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