Sweet potato & pea curry

Sweet potato & pea curry

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(40 ratings)

Prep: 10 mins Cook: 30 mins Ready in 40 minutes


Serves 4

A fab, cheap, veggie curry, great for a student gathering. And the left overs will taste great the next day.

Nutrition and extra info

  • Freezable
  • Easily doubled
  • Vegetarian

Nutrition: per serving

  • kcal513
  • fat20g
  • saturates14g
  • carbs77g
  • sugars0g
  • fibre10g
  • protein11g
  • salt1.46g
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  • 3 tbsp curry paste from a jar
  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 450g potatoes, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 large sweet potatoes (about 900g) cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 600ml vegetable stock, from a cube is fine
  • 400ml can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 175g frozen peas
  • small bunch coriander, roughly chopped


  1. Heat the curry paste in a large pan and stir in the onion. Cover and cook for 5 mins, stirring occasionally, until softened. Add the potatoes, stock and coconut milk to the pan and bring to the boil.

  2. Turn the heat down and simmer the curry for 20 mins until the potato has softened. Add the peas, bring back to the boil and simmer for 2 mins more. Season to taste and spoon the curry into bowls. Scatter over the coriander before you tuck in.

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Comments, questions and tips

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9th Mar, 2011
Have never had much luck with vegetable curries before but this was was really lovely!
19th Nov, 2010
This was a fantastic dish, i added spinach and red lentills which helped to thicken it a little, was truely delicious. I used new potatoes as that is all I had but will try next time with boiling potatoes as I think the texture would work better. My mouth is still watering from the flavour... My only other comment is that I uused madras curry paste which worked very well, but I would have liked to see a receipe for a curry paste so I had the option to make my own... And I agree with the other comment, please breing out a cook book
jennigee72's picture
8th Sep, 2009
I added frozen leaf spinach instead of the peas and a handful of red split lentils to soak up some of the excess liquid - delicious!
28th Aug, 2009
We enjoyed this. I used a can of coconut evaporated milk. It was yum!!!
25th Aug, 2009
Oh yum, this is so delicious, quick and easy.
3rd Mar, 2009
We absolutely loved this curry, so easy to make, and the sweet potato was lovely, I used tikka paste, added cubed chicken breasts and stirred in some fresh spinach just before i served it up. I took note of the previous comments and used less stock resulting in a lovely creamy sauce, a definite hit, delicious.
27th Oct, 2008
Tasted too much like a veg stew for me, even though the curry paste I used was a hot one. If I make this again I will used plain water instead of stock. Husband liked it and especially enjoyed the curry flatbread (www.bbcgoodfood.com/recipes/2066/curried-flatbread) I did with it.
9th Oct, 2008
really yummy and easy to make - I used grated courgette in place of peas as I happened to have them and it worked just as well (I've made the pea version too). I did quite a fast boil to reduce the liquid a bit.
19th Sep, 2008
This is a quick, lovely recipe which I cook often. Coconut cream can be replaced with chopped tomatoes or with tomato puree for a change of taste. Delicious !
18th Sep, 2008
Did this for a mid week family tea. Everyone loved it, including curry hating son, who said it was more like a nice stew than a proper curry. Used Patak's Balti paste and I think the coconut milk made it more palatable to non curry eater. It would be very easy to add chicken, if you wanted. One point re above comments - don't leave out the ordinary potatoes - use good quality ones and they suit the sauce better than the sweet ones.


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