Quick & Easy Curried Sweet Potatoes

Curry is a staple in my kitchen. First and foremost, I love the flavor. Second, it’s wildly healthy, with tons of anti-inflammatory herbs and spices. In this recipe the heat of the curry plays nicely with the sweetness of the sweet potatoes and the acidity of the lemony dressing on the salad. The whole dish takes less than 40 minutes to prepare, and makes a healthy and delicious full meal.

Quick and Easy Curried Sweet Potatoes

Serves 2


  • 2 sweet potatoes, diced
  • 2 large onions, chopped
  • 5 cloves of garlic, minced
  • 2 tablespoons curry powder
  • 1 tablespoon olive oil
  • ½ cup of water
  • salt and pepper to taste

Lemony Green Salad


  • 3 cups of torn lettuce of your choice
  • ½ bunch chopped parsley (about 1 cup chopped)
  • Juice from half a lemon
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce or tamari
  • salt and pepper to taste


Start by chopping your garlic and setting it aside to rest for 10 minutes in order to intensify its healthy phytonutrients (remember to do this is all of your cooking!).

Add the chopped onions, sweet potatoes, and olive oil to a large frying pan on medium heat. Toss together and mix in curry powder. Stir the mixture every few minutes while sautéing for 30 minutes. Add ¼ cup of water twice during the sauté to deglaze the pan and lightly steam the potatoes (the water should evaporate pretty quickly). Begin taste-testing the potatoes after 30 minutes to test for doneness — soft, but not mushy consistency.

Pull them off the heat when they are cooked through and no longer crunchy. Add salt and pepper to taste.

Make your green salad while the potatoes are cooking. Dress, and toss the lettuce and parsley in a large bowl. When the potatoes are nearly finished, arrange the salad on each plate so the potatoes can spooned on top.

Add the finished potatoes and voilà — totally tasty, healthy, and easy dinner!

Sweet potatoes are a great superfood. They're rich in phytonutrients, antioxidants, and vitamins. One interesting fact about them is that their high level of beta-carotene is most bioavailable when eaten with small quantities of healthy fats. Adding fat to the dish, like the olive oil in this recipe, helps the body fully absorb all the beta-carotene. This is also true for the lycopene in tomatoes and the beta-carotene in carrots, squash and red peppers.


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