Sweet Potato and Coconut Curry

Experience the alluring blend of flavours present in the Slimming World Sweet Potato and Coconut Curry, featuring fragrant spices, tender sweet potatoes, and the lush creaminess of coconut milk. This curry offers a gratifying and nourishing choice to uplift your spirits. Brimming with nutrients and robust vegetables, it is an ideal selection for a comforting weeknight supper or a cherished gathering with close companions.

Syns: 2.5 per serving


For the spice fusion:

2 teaspoons of garam masala

1 teaspoon of turmeric powder

1 teaspoon of ground cumin

1 teaspoon of ground coriander

For the curry:

2 onions, finely sliced

4 large cloves of garlic, finely minced

2 red chillies, finely chopped

1 piece of ginger, about the size of your thumb, peeled and finely minced

2 red peppers, deseeded and cubed

2 sweet potatoes (around 500g), peeled and cubed

500 ml of vegetable stock

150g of red lentils

1 can of light coconut milk

2 generous handfuls of fresh spinach, washed

Juice of 1 lemon

Salt and pepper to your taste

Fresh coriander leaves for garnishing

Low-calorie cooking spray or spray oil


Begin by crafting the spice fusion: combine garam masala, turmeric, ground cumin, and ground coriander in a small bowl. Set this spice blend aside.

In a large pot or deep skillet, delicately sauté the finely sliced onions over medium heat using low-calorie cooking spray or spray oil. Stir occasionally and cook until the onions become tender, which takes approximately 5 minutes.

Introduce the finely minced ginger, garlic, and diced red chillies to the pot. Stir-fry for an additional minute, enabling the scents to infuse the onions.

Sprinkle the crafted spice fusion into the pot, gently blending it into the onion mixture. Allow the spices to sauté for roughly a minute, releasing their aromatic essence.

Merge the cubed red pepper and sweet potato into the pot, ensuring they meld well with the spiced onion base.

Pour the vegetable stock into the pot and add the red lentils. Stir everything meticulously to ensure a thorough combination of the ingredients.

Next, pour in the light coconut milk and stir it into the vegetable amalgamation. Let the curry simmer gently for about 45 minutes, occasionally stirring to prevent any sticking.

Approximately five minutes before serving, delicately fold in the washed spinach and squeeze the juice of a lemon into the pot. Season the curry with salt and pepper according to your preference. Verify that the sweet potato cubes are tender and thoroughly cooked.

Once the curry is fully cooked and the flavours have harmonized, it’s ready to be served.

Enhance the sweet potato coconut curry by adorning it with finely chopped fresh coriander, introducing an extra dimension of vibrancy and freshness.

Serve the creamy and nourishing sweet potato coconut curry alongside aromatic rice, naan bread, or relish it as a standalone dish for a gratifying and fulfilling meal.

Savour the opulent and aromatic delight of this sweet potato coconut curry, an experience that transports you to a realm of exquisite tastes and wholesome nourishment.