Friday, January 6, 2012

Spicy Sweet Potato and Spinach Curry

 I am finally on the last few recipes using up my 24lbs of sweet potatoes. When I last left my sweet potato saga, I had 8lbs left to go.  I tried really hard to make new recipes with all the potatoes, although I was tempted many times to revisit some of my favorite recipes to use them up. This recipe came together due to my laziness not to create two separate dishes for our rice and curry meal.  My original intention was to make spicy sweet potato curry and a green kale mellun dish.   I was short on time, so I decided to improvise and throw in some frozen chopped spinach with the sweet potatoes.  Sometimes laziness pays off.  This dish was such a big hit and the whole family really loved it.  Now I only have 4 more pounds left... I may just have to go and buy more....   :) 

You will need about 3-4 lbs of boiled sweet potatoes.   You need the potatoes fork tender, but still firm so they stay intact when you are frying them with the other ingredients.  If you over boiled them, they could turn into spicy "mashed" potatoes and although it's still tastes good, it's not the final result you want.  
Cut the potatoes into 1- 1.5 inch cubes 

Other Ingredients:   
1 large onion sliced
10-20 curry leaves
2-3 green chilies (serrano/jalapeno) sliced
1 cinnamon stick
1 Tbs of red chili flakes (or to taste)
1/2 tsp of turmeric
1 Tbs of red chili powder (or to taste)
Salt to taste
8oz of frozen chopped spinach (or fresh)

In a large pan, heat 2Tbs of canola oil until hot.

Add the curry leaves, cinnamon stick and fry for a few seconds.

Then add the onions and green chilies and fry on medium-high heat for 5 minutes.  You want the onions softened and starting to brown.

Next add your dry spices and salt.  Fry for 1 minute. Then add your frozen spinach and heat through.

 Add your boiled sweet potatoes and stir well with all the other ingredients.  Fry for a few minutes until all the flavors have a time to marry together.  Then taste for salt and salt dish as needed.

Enjoy with rice, chapathi, roti etc... Serves 6-8

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  1. wat a fantastic recipe...absolute delicious curry..:)

  2. You have been so inventive with your sweet potatoes! Think this one is going to land on my table.

  3. I was wondering if you had finished off those sweet potatoes yet. I still haven't found curry leaves but taking a trip to Orlando later and should be able to get them. Love the spinach addition. Have a great weekend.

  4. Ramona! Stop making me drool!
    I love dry curries like this one, and the flavors look glorious. I'd absolutely polish off my plate.

  5. I am not the biggest fan of curry but this sounds so good to me. I have actually never seen curry leaves before. Have I just been completely missing that on your blog? This will be my new recipe project for the weekend. I cannot wait to try it out.

  6. I love sweet potatoes! I can imagine that these spices are a perfect pairing too. Love this. Have a wonderful weekend, sweet friend!

  7. Looks delicious Ramona!! SO perfect for this winter weather.

  8. That curry is really beautiful--great colors! I love it when you post curry recipes because it reminds me I need to eat more Indian food.

  9. Awesome flavor combinations, looks healthy and delicious! Have a great weekend, Ramona!

  10. This looks great! What a way to get the family to eat their veggies. I did think about you and your sweet potatoes when I was making the cookies last week (I could have used a few pounds of yours!)

  11. Ramona - if that's your idea of laziness - sign me up! It looks fantastic! Tasty, bright, colorful and I'd like some, please!

  12. Super easy and super duper delicious. LOVE it.

  13. Oh, wow! This looks amazing. I have a few sweet potatoes hanging out and now I have a great recipe for them. Thanks so much for posting this!

  14. I can't believe you have used so many of those potatoes! I think they would have already gone bad at my house, lol. Well, this looks so delicious!!

  15. Looks like a lovely and tasty dish! I love potatoes!


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