Purple Sweet Potato Curry

Bursting with flavor, this fragrant and creamy Korma-inspired curry uses purple sweet potatoes to add a colorful twist. Korma is a beloved dish in South Asian cuisine known for its richness, creamy texture, and aromatic spices - perfect with a big bowl of basmati rice! To save time, use store-bought korma spice paste instead of making your own.

Purple Sweet Potato Curry

Course

Main
Prep time

25 Mins
cook time

60 Mins
servings

4
Author

@sncxkitchen

Ingredients

1 cup Lotus Foods Regenerative Organic Brown Basmati Rice
2 lbs purple sweet potato, peeled and cut into 1-inch cubes
2 tbsp avocado oil / cooking oil spray
salt, to taste
¾ cup avocado oil / vegetable oil
3 cups water, more depending on consistency
6 sprigs cilantro
salt, to taste

Spice Paste

4-5 tbsp unsweetened raw cashew butter
1 large onion, roughly chopped
6 garlic cloves, peeled
4-inch piece ginger, peeled & sliced
2 tbsp ground coriander
4 tsp ground cumin
3 tsp ground turmeric
2 tsp ground cayenne pepper or red chili pepper
4 tsp garam masala
3 tbsp tomato paste
½ cup water

Optional Toppings

cilantro, chopped
lime wedges

product used in the recipe

Regenerative Organic Brown Basmati Rice

1

Cook rice according to directions on package. Keep warm.
2

While rice is cooking, preheat oven to 400°F and line a baking tray with parchment paper or silicon baking mat. Place sweet potato cubes on prepared baking tray, toss with 2 tbsp oil or spray with cooking oil, and sprinkle with salt. Bake until fork tender (~35-40 mins).
3

While sweet potatoes bake, place spice paste ingredients in a food processor and blitz until pureed. Set aside.
4

Heat avocado oil in a pot over medium heat and add the spice paste. Sauté until fragrant, stirring regularly. Tip: for better flavor, sauté spice paste until there's separation between oil and paste.
5

Add the baked sweet potatoes to the spice paste, then add water and cilantro, and stir to combine. Partially cover and simmer for ~15 mins. If curry is too thick after simmering, add more water.
6

Taste curry, and add salt to taste as preferred, then turn off heat.
7

Divide cooked rice and curry into serving bowls and top with chopped cilantro. Serve immediately as curry will thicken over time.
8

Store extras in air-tight container and refrigerate. Consume within 3 days. Alternatively, store portions in freezer.