Sweet Potato Curry

Presenting you with this perfect healthy meatless meal option! Sweet Potato Curry packed with anti-inflammatory rich ingredients like turmeric, ginger, garlic, and oh yeah the sweet potatoes! Also did I mention it's dairy-free? I use coconut milk to make it creamy. I made this in a big batch, around 6-8 servings. It's perfect to make for a group or use it in your meal prep for some healthy lunches for the week. I like to serve it over some rice along with some beans for added fiber but this curry is also hearty enough to stand on its own. Garnishing with cilantro and squeezing over some fresh lime juice is highly recommended!

Time: 35-40 minutes

Serves: 6-8


  • 3 lbs of sweet potatoes

  • 2 sweet onions

  • 3 garlic cloves

  • 2 tablespoons of fresh grated ginger

  • 13oz can of unsweetened coconut milk

  • Spices:

  • garam masala

  • turmeric

  • ground cumin

  • curry powder

  • chili powder

  • sea salt or pink Himalayan

  • EVOO

You'll Need:

food processer or blender

sheet pan


  1. Preheat oven to 400.

  2. Peel and dice sweet potatoes, peel and quarter onions, and smash and peel garlic cloves.

  3. Evenly spread out veggies on a baking tray, drizzle with olive oil, and season with spices to taste. I ended up using about 2-3 tablespoons of each spice.

  4. Place in oven to bake for 25-30 minutes until tender all the way through.

  5. Add roasted veggies to blender or processer and pour in coconut milk and add fresh ginger. Blend until smooth, you may need to add some water depending on desired thickness.

  6. Serve alone or over rice and enjoy!

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