Sweet Potato and Coconut Curry with Alpro Coconut Cuisine.

This post contains affiliate links. If you buy through them I may earn a small commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

This is the perfect starter curry for children who aren’t used to spicy foods, it has lots of layers of flavour the coconut giving a creamy texture and the sweet potato injects some sweetness and balances out the spice really well. In order to make sure the flavours were not too overpowering for kids I scaled back the spices to smaller amounts.

Ingredients (serves 4)

• 3 medium sweet potatoes, cubed
• 2 bags boil-in-the-bag rice (your preferred type)
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tsp onion salt
• 1 tsp garlic powder
• 1 tsp turmeric
• 1.5 tsp coriander powder
• 0.5 tsp chilli flakes
• 1 tsp salt
• 1 tsp pepper
• 250ml Alpro Coconut Cuisine (or full-fat coconut milk for richer flavour)
• Fresh coriander to serve
• Chilli flakes to serve

All quantities can be scaled up as you go along if you want something a bit more punchy.

Method

1. Put a large pan on a low heat and add the oil. Once warm, add the spices (not the salt or pepper yet), starting with the cumin and giving it an extra few seconds. Be careful not to burn them.
2. Once they have begun to release their fragrances, toss in the cubed sweet potato and give it a really good stir so the cubes become coated in the spices and oil. Turn the heat up a bit.
3. Leave them to half cook and brown slightly, about 20 minutes on a medium heat, stirring every so often.
4. When ready, pour over the Alpro Coconut Cuisine. Put the rice on the hob now.
5. The spices will turn the coconut cuisine a yellowy colour and instantly add a creamy coconut flavour, balancing the spices. Leave to bubble and reduce slightly while the potatoes cook through.
6. Taste the sauce and add the salt and pepper. You can pop in extra chilli, fresh coriander and a squeeze of lime to cut through the cream if you like.
7. Once the sauce has thickened up slightly and the rice is ready, transfer to a nice big serving bowl, top with fresh coriander and a pinch of chilli. Enjoy.

Frequently Asked Questions

Is sweet potato and coconut curry kid-friendly?

Yes, this version was specifically built around children who are not used to spicy food. The chilli flakes are scaled back, the coconut adds creaminess that softens the heat, and the natural sweetness of the sweet potato balances everything. Adults can add extra chilli at the table.

Can I make this curry vegan?

It already is. There is no dairy, no meat, no egg. The coconut cream replaces dairy cream entirely. Pair it with vegan-friendly rice and it is a fully plant-based meal.

Can I freeze sweet potato curry?

Yes, it freezes brilliantly for up to three months. Cool completely, portion into containers, freeze. Defrost overnight in the fridge and reheat gently on the hob with a splash of water if the sauce has thickened too much.

What can I serve with sweet potato coconut curry?

Boil-in-the-bag basmati or jasmine rice is the easiest. Naan or chapatis work brilliantly. For a bigger feast, add a side of cucumber raita, lime wedges and a quick coriander chutney.

Soundtrack to Cook This To

This is exactly the kind of slow, hands-on cooking that benefits from something properly atmospheric playing while the spices toast. The WiiM Mini and Edifier R1280T bundle is the cheapest way I have found to get good sound into a kitchen, and Joji’s Smithereens or Hozier’s Unreal Unearth from my vinyl rotation both fit the mood perfectly.

* We were given the Alpro Coconut Cuisine to create a tasty recipe.