Jamaican Sweet Potato Coconut Curry

Name: Jamaican Sweet Potato Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 can (14 oz) coconut milk; 1 onion, diced; 2 cloves garlic, minced; 1 inch ginger, grated; 2 tablespoons curry powder; 1 teaspoon ground turmeric; 1 teaspoon cumin; Salt and pepper to taste; 2 tablespoons vegetable oil; 1 cup vegetable broth; Lime wedges for serving; Chopped cilantro for garnish

Highlighted under: Wholesome Planning

When I first tried making Jamaican Sweet Potato Coconut Curry, I was blown away by how vibrant and satisfying it turned out. The key to this dish is using perfectly ripe sweet potatoes, which transform into creamy morsels nestled in a fragrant coconut sauce. We love to serve it over rice for a complete meal, and the bold spices elevate each bite. This recipe creates a comforting and hearty dish that warms the soul and brings a little taste of Jamaica to our kitchen.

Created by

Portia Langford

Last updated on 2026-01-13T02:00:37.310Z

I remember the first time I made this Jamaican Sweet Potato Coconut Curry. The aroma filled my kitchen, creating an inviting atmosphere that made my family gather around. I love how simple ingredients like sweet potatoes and coconut milk combine to create such a savory, delicious curry. We’ve enjoyed it on a rainy night, and it brought warmth and comfort to us all.

While preparing this dish, I found that letting the sweet potatoes simmer in the coconut milk really enhances their sweetness. The blend of spices and the creamy texture is heavenly. Plus, adding a dash of lime juice just before serving brings everything together beautifully and adds a refreshing touch. It’s a recipe I will keep returning to.

Why You'll Love This Recipe
A wonderful blend of sweet and savory flavors
Creamy coconut milk adds richness to every bite
Perfectly hearty for a comforting meal any night of the week

Understanding the Ingredients

The foundation of this Jamaican Sweet Potato Coconut Curry lies in its ingredients, each playing a vital role in achieving the authentic taste. Sweet potatoes, particularly when perfectly ripe and firm, are crucial as they become tender and creamy during cooking. Their natural sweetness balances the spices beautifully. The usage of full-fat coconut milk, not light, provides a rich and creamy texture that makes the curry luscious, enhancing its overall mouthfeel. I always recommend choosing high-quality coconut milk for the best flavor profile.

Spices are the heart of this dish, so using fresh curry powder, turmeric, and cumin is essential. These spices not only impart flavor but also contribute to the beautiful golden color of the curry. If you can't find curry powder, you can create a blend using equal parts coriander, cumin, and a touch of chili powder for heat. Always be sure to toast the spices right after sautéing the aromatics to release their essential oils and deepen the flavor dramatically.

Cooking Techniques

When sautéing the aromatics, keep the heat at medium to avoid burning the garlic and ginger, which can turn bitter quickly. Cook them just until the onions are translucent and fragrant. This step is critical as it builds the dish's flavor foundation. You can use a wooden spoon to scrape the pot's bottom, ensuring nothing sticks and all the flavors meld together beautifully.

To check if the sweet potatoes are perfectly tender, insert a fork—if it goes in easily without resistance, they are done. This usually takes about 15 minutes of simmering. If you prefer extra creaminess, mash a few sweet potato cubes against the side of the pot before adding the coconut milk. This technique helps thicken the curry further and integrates the sweet potato flavor throughout the sauce.

Ingredients

For the Curry

2 medium sweet potatoes, peeled and cubed
1 can (14 oz) coconut milk
1 onion, diced
2 cloves garlic, minced
1 inch ginger, grated
2 tablespoons curry powder
1 teaspoon ground turmeric
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons vegetable oil
1 cup vegetable broth
Lime wedges for serving
Chopped cilantro for garnish

Cooking Instructions

Sauté the Aromatics

In a large pot, heat vegetable oil over medium heat. Add diced onion, garlic, and grated ginger. Sauté until the onions are translucent.

Add the Spices

Stir in the curry powder, turmeric, and cumin, cooking for an additional minute until fragrant.

Cook the Sweet Potatoes

Add the cubed sweet potatoes and vegetable broth. Bring to a simmer and cover the pot, cooking for about 15 minutes, or until sweet potatoes are tender.

Stir in Coconut Milk

Pour in the coconut milk, stirring until combined. Season with salt and pepper. Let it simmer for another 10 minutes to thicken slightly.

Serve

Taste and adjust seasoning. Serve the curry over rice, topped with lime wedges and chopped cilantro for a fresh kick!

Pro Tips

For an extra layer of flavor, you can add a tablespoon of peanut butter to the curry for creaminess and richness. Also, feel free to adjust the spices according to your heat preference.

Storage Tips

This curry stores well in an airtight container in the refrigerator for up to four days. The flavors deepen even more as it sits, making it a great make-ahead option. When reheating, add a splash of vegetable broth or water to loosen the sauce, as it may thicken in the fridge. Gently warm it on the stovetop over low heat, stirring occasionally to ensure even heating without burning.

If you want to prepare the curry in advance, consider prepping the sweet potatoes and aromatics a day ahead. Store them separately in sealed containers to ensure freshness. Just remember to add the coconut milk when you're ready to cook, as it’s best introduced fresh, allowing you to achieve the ultimate creamy consistency.

Serving Suggestions

To enhance your Jamaican Sweet Potato Coconut Curry experience, serve it over fluffy jasmine or basmati rice. You can also enjoy it with quinoa for a nutty flavor that complements the curry without overpowering it. For a complete meal, consider pairing the dish with some sautéed greens or a light cucumber salad on the side to add freshness and crunch.

If you like a bit of heat, consider adding a dash of cayenne pepper or some sliced jalapeños during cooking. For variations, you can include other vegetables like chickpeas, spinach, or bell peppers. Not only do they add color, but they also increase the nutritional value of the dish, creating a more filling meal.

Questions About Recipes

→ Can I make this curry vegan?

Yes! This recipe is already vegan as it uses coconut milk and does not contain any animal products.

→ How can I store leftovers?

You can store any leftovers in an airtight container in the fridge for up to 3 days.

→ Can I substitute sweet potatoes with another vegetable?

Carrots or butternut squash would work well in this recipe if you want to mix things up!

→ What can I serve with this curry?

It's delicious served over rice or quinoa, and you can also enjoy it with naan bread for dipping.