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Sweet Potato Curry


  • 2 Tbsp Olive Oil
  • 1 Medium Bland Farms® Vidalia® or Premium Sweet Onion, diced
  • 14 oz. can Diced Tomatoes, drained
  • ½ tsp. Salt or to taste
  • ¼ tsp. Black Pepper or to taste
  • 3 cloves minced Garlic
  • 1 ½ Tbsp. Garam Masala
  • 1 tsp. Curry Powder
  • ¾ tsp. Paprika
  • ¼ tsp. cumin
  • 15.5 oz. can Chickpeas, drained and rinsed
  • 1 lb. or 3 Cups of Sand Candy™ Sweet Potatoes, peeled and cubed into 1” pieces
  • 13.5 oz. can Coconut Milk
  • Juice of 1 Lime
  • 3 cups Baby Spinach


  1. Sauté onion in Olive Oil over medium heat until translucent, about 10 minutes.
  2. Add minced Garlic and cook for 1 minute.
  3. Add all spices and stir for about 30 seconds, until the spices become fragrant.
  4. Add the Tomatoes, Chickpeas, Sweet Potatoes and Coconut Milk. Stir to combine.
  5. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for about 20 to 30 more minutes until the sweet potatoes are fully cooked through and are fork-tender.
  6. Stir in the Spinach and the Lime Juice, Remove the curry from the heat. Taste the curry and season with additional salt and pepper if desired.
  7. Allow for the curry to cool slightly and for the Spinach to wilt, about 3 minutes.
Serve over your favorite rice such as Jasmine or Basmati.