Sweet Potato Broccoli Curry

Image of Sweet Potato Broccoli Curry
Molly Watson
  • Total: 35 mins
  • Prep: 15 mins
  • Cook: 20 mins
  • Yield: Makes 4 Servings
Nutritional Guidelines (per serving)
755 Calories
59g Fat
57g Carbs
13g Protein
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Nutrition Facts
Servings: Makes 4 Servings
Amount per serving
Calories 755
% Daily Value*
Total Fat 59g 76%
Saturated Fat 46g 228%
Cholesterol 0mg 0%
Sodium 547mg 24%
Total Carbohydrate 57g 21%
Dietary Fiber 13g 47%
Protein 13g
Calcium 200mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Sweet Potato Broccoli Curry is easy to make in a snap. Feel free to adjust the spice level to suit the tastes of whoever is gathered around your table. Another bonus: you can peel and chop everything up to a day in advance—just cover and chill it until you're ready to toss everything into the pot come dinner time.

Note: This is best made with regular coconut milk, which has tons of flavor and keeps it together even when boiled. If you choose to use low-fat coconut milk, don't let it come to a boil or it will separate.


  • 2 sweet potatoes
  • 1 head (about 1 pound) broccoli
  • 2 cloves garlic
  • 1-3 fresh hot chiles
  • 4 green onions
  • 1-inch piece of fresh ginger
  • 2 tablespoons vegetable oil (or canola oil)
  • 1/2 teaspoon fine sea salt
  • 2 15-ounce cans coconut milk
  • Optional Garnish: cilantro

Steps to Make It

  1. Peel the sweet potatoes and cut them into bite-size pieces. Trim the broccoli and cut it into bite-size florets. Peel the broccoli stem and cut it into thin rounds.

  2. Do the rest of the prep work: Peel and mince the garlic; finely chop the chiles; trim and slice the green onions; peel and grate the ginger. Set them all aside.

  3. In a medium pot over high heat, heat the oil. Add the garlic, chiles, onions, ginger, and salt. Cook, stirring, until sizzling and fragrant, about 30 seconds. Add the sweet potatoes and the coconut milk and bring to a boil. Reduce heat to a simmer and cook 10 minutes.

  4. Add the broccoli and cook until the vegetables are tender, about 10 more minutes.

  5. Serve the curry hot, over cooked rice and garnished with cilantro, if you like.