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Spiced Coconut Sweet Potato Curry with Lime & Peanut Gremolata

This dish is a creamy, aromatic curry made with roasted or simmered sweet potatoes in a spiced coconut-tomato sauce flavored with turmeric, ginger, and cardamom. Topped with a vibrant lime-peanut gremolata, it’s exotic, hearty, and zesty—with roots in Swahili coastal cooking and South Indian flavors.
Course Main Course
Cuisine East African–Indian Fusion
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 380kcal

Ingredients

Sweet Potato Curry:

  • 2 medium sweet potatoes peeled and cubed
  • 1 tbsp coconut oil or vegetable oil
  • 1 small red onion finely chopped
  • 2 garlic cloves minced
  • 1- inch piece fresh ginger grated
  • 1 green chili chopped (optional)
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground coriander
  • 1/4 tsp chili flakes optional
  • 1 cup diced tomatoes fresh or canned
  • 1 can 13.5 oz full-fat coconut milk
  • 1/2 cup vegetable broth or water
  • Salt to taste
  • Juice of 1/2 lime

Lime Peanut Gremolata Topping:

  • Zest of 1 lime
  • 1/4 cup roasted peanuts finely chopped
  • 1 small garlic clove grated or minced
  • 2 tbsp fresh cilantro or parsley finely chopped
  • 1 tbsp olive oil
  • Pinch of salt

Instructions

  • Sauté the Aromatics: Heat coconut oil in a deep pan. Add onions and cook until soft. Stir in garlic, ginger, and chili. Sauté until fragrant (2 minutes).
  • Spice it Up: Add turmeric, cinnamon, cardamom, coriander, and chili flakes. Stir for 30 seconds to toast the spices.
  • Add Sweet Potatoes: Add cubed sweet potatoes and stir to coat in the spices. Add tomatoes and cook for 5 minutes.
  • Simmer: Pour in coconut milk and vegetable broth. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes, until sweet potatoes are tender.
  • Finish: Season with salt and lime juice to brighten the flavors.
  • Make Gremolata: In a bowl, mix lime zest, peanuts, garlic, chopped herbs, olive oil, and salt.
  • Serve: Ladle curry into bowls. Top with spoonfuls of lime-peanut gremolata. Optional: garnish with more herbs or a swirl of coconut milk.

Notes

Serving Suggestions:
  • Basmati rice or coconut rice
  • Flatbread (like chapati or roti)
  • Lentil dal or sautéed greens on the side
 
This curry is sweet, savory, creamy, and zesty all at once. The coconut milk soothes the heat of the spices, while the lime-peanut gremolata adds a crunchy, citrusy contrast. It's warm, bright, and soul-satisfying.
 
Sweet Potato Curry with Lime-Peanut Gremolata
(Includes full-fat coconut milk, unsalted peanuts; “salt to taste” excluded from sodium; broth treated as water since sodium varies widely.)
Nutrition Facts (per serving — 1/4 recipe)
  • Calories: 380
  • Total Fat: 30.7 g
    • Saturated Fat: 21.7 g
    • Trans Fat: 0.0 g
  • Cholesterol: 0 mg
  • Sodium: 62 mg (excludes added salt)
  • Total Carbohydrate: 24.3 g
    • Dietary Fiber: 4.5 g
    • Total Sugars: 7.3 g
  • Net Carbs: 19.8 g
  • Protein: 6.3 g
Key Minerals (per serving)
  • Calcium: 66 mg (≈5% DV)
  • Iron: 3.7 mg (≈20% DV)
  • Magnesium: 78 mg (≈19% DV)
  • Potassium: 640 mg (≈14% DV)