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30 Oct

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Sweet Potato Curry (Butter Chicken Inspired)

October 30, 2026

  • Prep: 15 mins
  • Cook: 45 mins

Ingredients

2 tbsp olive oil

1 brown onion, diced

3 garlic cloves, minced

1 tbsp fresh ginger, grated

2 tbsp butter chicken curry paste

500 g Gold Sweet Potatoes, skin left on or peeled, cut into 2cm cubes

400 g can chickpeas, drained and rinsed

400 g can crushed tomatoes

400 ml coconut milk

1/2 cup chicken or vegetable stock

Sea salt and cracked black pepper

To Serve

Steamed basmati or jasmine rice

Naan bread (storebought)

Extra coconut milk

Fresh coriander

Lime wedges

Directions

1Heat the olive oil in a large deep frying pan or Dutch oven over medium heat.

2Add the onion and cook for 5 minutes until softened and translucent.

3Stir through the garlic and ginger and cook for 1 minute.

4Add the curry paste and cook for another minute until fragrant.

5Add the sweet potato and stir well to coat.

6Pour in the crushed tomatoes, coconut milk and stock. Stir well.

7Bring to a gentle simmer, cover and cook for 20 minutes.

8Add the chickpeas and continue simmering for another 15 minutes until the sweet potato is tender and the sauce has thickened.

9Season with salt and pepper to taste.

10Serve over fluffy basmati or jasmine rice with torn naan, a generous swirl of coconut milk, fresh coriander and lime wedges.

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