Burst Tomato and Sweet Potato Curry

A flavour packed and vibrant, vegan and gluten-free curry for all the family. Filled with mild spices and herbs, tender roasted tomatoes, sweet potato and creamy coconut milk, it is easy to make and great for big batch cooking and meal prep.

Curry season is definitely upon us here in the UK as it comes to the end of November. When the light dims and the temperatures drop, there is nothing more comforting than a wholesome curry. This Burst Tomato and Sweet Potato Curry is a great recipe to make when you need something filling, warming and healthy. The base of the curry is red onion, sweet potato and roasted tomatoes and mild spices. I’ve roasted the vegetables here to increase the comfort value of the dish and really maximise the flavours of the vegetables. The tomatoes burst to release their juices and turn sticky sweet.

Burst Tomato and Sweet Potato Curry

I’ve only recently discovered black mustard seeds which add so much of the classic Indian curry flavour, and they’re so easy, too. You can find them in supermarkets or Indian stores, and they add a punch of flavour. I’ve also added mild curry powder and fresh turmeric for that golden glow (you can also use ground turmeric instead). The base for the sauce is the fresh tomatoes which is made creamy with some tinned coconut milk – a great balance between creamy and rich in tomatoes.

To make this Burst Tomato and Sweet Potato Curry even more exciting, I’ve served it with chickpea flour pancakes, which are my favourite. They’re really easy to make but remember you can’t use any other flour as gram (or chickpea) flour is very unique. Simply form a batter with water and fry off into mini pancake rounds. If you want, you can skip this step and serve the curry with Homemade Flatbreads, or naan bread as well as rice.

Burst Tomato and Sweet Potato Curry

Burst Tomato and Sweet Potato Curry

Top the Burst Tomato and Sweet Potato Curry with lots of fresh herbs, coconut yoghurt, chilli and spring onion for an easy, delicious and wholesome dinner.

I hope you will enjoy this fresh and vibrant plant-based curry. It is mild in flavour so is great to serve to family and friends, while being easy to make. It is healthy, gluten-free and nut-free and makes a great option for batch cooking and meal prep.

If you are looking for more warming dinners, how about my Roasted Cauliflower Dahl, Golden Chickpea and Aubergine Peanut Curry or Chickpea Chilli with Guacamole.

Burst Tomato and Sweet Potato Curry

• Servings: 2-3
• Time: 40 minutes
• Difficulty: easy
• Print

A flavour packed and vibrant, vegan and gluten-free curry for all the family. Filled with mild spices and herbs, tender roasted tomatoes, sweet potato and creamy coconut milk, it is easy to make and great for big batch cooking and meal prep.

Ingredients

• Coconut oil
• ½ tsp black mustard seeds
• 1 red onion, diced
• 4 garlic cloves
• 1 thumb-size piece fresh turmeric, peeled and grated (or ½ tsp ground turmeric)
• 2 tsp mild curry powder
• 300g sweet potato, cubed
• 300g + 160g fresh tomatoes
• 2 tbsp tomato puree
• 400ml coconut milk
• 100g chickpea flour
• 1 tsp baking powder
• 200ml warm water
• 4 tbsp Coconut yoghurt
• Extra toppings: fresh chopped coriander, sliced chilli, sliced spring onion

Directions

1. Preheat the oven to 160Fan/180*C and line a baking tray with parchment paper and roast the 160g fresh tomatoes for 20 minutes until burst and sticky.
2. Heat a drizzle of olive in oil in a frying pan and add the black mustard seeds until they start to pop after a couple of minutes. Now add the red onion and garlic and fry for another 5 minutes.
3. Now add in the grated fresh turmeric, mild curry powder and fry off for a couple of minutes. Add the sweet potato cubes to the pan.
4. Chop up the 300g tomatoes and add to the frying pan with the tomato puree and coconut milk. Bring to the boil and simmer for 15-20 minutes until the sweet potato is tender. Stir through the chopped spinach.
5. Meanwhile, whisk the chickpea flour with the baking powder and warm water. Leave to rest for 10 minutes. Heat a second frying pan with some oil and fry off the batter in tablespoon measures for small pancakes or cover the base of the pan for larger ones. Allow bubbles to form on the surface and flip over. Cook for a couple of minutes until golden on each side.
6. Serve the curry with the chickpea pancakes and top with the coconut yoghurt, burst tomatoes and other desired toppings.

I look forward to hearing your thoughts on my recipe for Burst Tomato and Sweet Potato Curry so please them below. tag me in your creations, too! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With curry love x

This recipe was originally made for The Turmeric Co using their fresh turmeric although this recipe post is not sponsored and all opinions are my own.