Sweet Potato and Almond Curry

Sweet Potato and Almond Curry Recipe

If you’re ever in Bristol there’s a local chain of authentic curry houses you simply must visit. The Thali Café has rather high praise and one of its current specials was my main source of inspiration for this Sweet Potato and Almond Curry recipe. Armed with the knowledge that the curry contained cream, ground almonds and cardamom I set about my business…

It is music to my ears that my repertoire of curries and other roughly-Indian cuisine is rapidly expanding. The realisation that ground almonds, one of my favourite ingredients, is an accepted ingredient in a number of curries, set my considerable culinary imagination wild. When used, ground almonds always succeed in imparting a truly special quality that is never immediately obvious. However, on closer inspection, it is difficult to overestimate the richness and luxurious texture they bring.

Sweet Potato and Almond Curry Recipe

This post marks my last before frugalfeeding’s first foray into truly vegan bloggery. Fear not, I shall forever be a proponent of the meat eater’s creed – I’ve simply consented to take part in the Virtual Vegan Potluck (VVP). According to my good food-blogger friend Somer, I have the ability to create some seriously good vegan munch.

Sweet Potato and Almond Curry

Serves 4


• 3 cloves of garlic

• 1 knob of ginger, thumb-sized

• A handful of fresh coriander

• The juice of 1 lime

• 2 green chillies

• 1 heaped tsp cumin seeds

• 1 heaped tsp coriander seeds

• 6-7 cardamom pods

• ½ tsp turmeric

• 1 onion, finely chopped

• 2 large sweet potatoes, peeled and cubed

• Water, as indicated in the recipe

• 150ml single cream

• 3 heaped tbsp ground almonds

• Salt & pepper

• Oil


1. Throw the garlic, fresh coriander, whole chillies, lime juice and ginger into a food processor and reduce to a paste. Gently toast the whole spices, grind with a pestle and mortar and add to the turmeric. Start frying the onion in a generous splosh of oil, preferably sunflower or similar, before adding the spices, then the paste. Cook on a very low heat, adding a little water occasionally to stop it drying up.

2. Cube the sweet potatoes and bung them in the oven with a little oil at 180C for 10-15 minutes, until just browning. When done, stir them into the curry sauce. Add 300ml water, the cream and almonds. Season to taste and simmer for a further 5 minutes – the curry shouldn’t be too wet.

3. Serve with chapatis and fresh coriander. This curry will keep very well for a few days, so make in advance to save time.

Sweet Potato and Almond Curry Recipe

Cost: Sweet potatoes are exceedingly cheap at this time of year and generally cost far less than chicken. As such, though this curry contains single cream (50-60p) and ground almonds (40-50p), it is very thrifty. Indeed, the entire curry, enough for four, set us back a very frugal £2.50. At that price, it is very difficult to go wrong!

  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like

121 comments on “Sweet Potato and Almond Curry

  1. theyumdiary
    October 30, 2012 at 5:09 pm


  2. An Unrefined Vegan
    October 30, 2012 at 5:12 pm

    Somer hasn’t yet convinced you to completely forsake animal flesh?? Give her time ;-). And, of course, I’ll add my voice to the plant-based chorus. Meanwhile…we are thrilled to have you in the Potluck and I cannot wait to see what vegan treat you’ve created.

    Lovely curry, FF.

    • frugalfeeding
      November 3, 2012 at 7:11 pm

      Haha – it’ll never work! I enjoyed it very much 🙂

  3. perennialpastimes
    October 30, 2012 at 5:14 pm

    Good luck with VVP. I found, during a 6-month stretch of being vegan, that it was easier than I thought to convert recipes (or think up new ones), though perhaps a bit more time intensive to make sure 1) all nutritional bases were covered and 2) my non-vegan family members would find the result appealing. They were very good sports. Am looking forward to your recipes!

    • frugalfeeding
      November 3, 2012 at 9:34 pm

      Thanks – I enjoyed it very much. I have quite a few vegan recipes.

  4. Somer
    October 30, 2012 at 5:14 pm

    Oh wow, honored to appear in your post and with such a delicious recipe as well. Indeed, I could easily veganize it with a can of coconut milk and I’m sure it would be every bit as delicious! Can’t wait for the potluck my friend and your post! It’s going to be incredible! Thanks again for joining! I could squish your guts out right now! 🙂

    • frugalfeeding
      November 3, 2012 at 7:11 pm

      You belong there, of course! Yes, coconut milk would work well! Don’t squish my guts! 😀

  5. onceuponarecipe
    October 30, 2012 at 5:22 pm

    I really must try some of the curry recipes you’ve shared here – they all look incredibly delicious. And I do love Indian food!

  6. Mary Frances
    October 30, 2012 at 5:27 pm

    Such beautiful photos!

  7. creationsbycathy
    October 30, 2012 at 5:30 pm

    Oh my… I can almost smell this post!! Lived in London for 2 years and my husband and i gor addicted to Indian food! Love, love , love! Can’t wait to try this recipe, but will have to sub in on the cream as I am dairy free (a problem with many Indian dishes!) Thanks for the recipe!

    • frugalfeeding
      November 3, 2012 at 7:10 pm

      Haha – it had a great scent :D. Coconut milk work well I’m sure!

  8. cookinginsens
    October 30, 2012 at 5:34 pm

    Love that last photo!

  9. kitchenmemory
    October 30, 2012 at 5:39 pm

    I really love your pictures!

  10. cecilia
    October 30, 2012 at 6:01 pm

    I always toast the spices first too, just until they scent the air around me, this is a lovely recipe, we had lamb curry last night and it just missed the zing that i am sure this one has.. c

    • frugalfeeding
      November 3, 2012 at 6:51 pm

      Absolutely, it’s necessary! I may post my lamb curry recipe 😀

      • cecilia
        November 3, 2012 at 10:57 pm

        Oh I would love that, mine was horrible.. I hope I don’t miss it.. I don’t mind if you pop a link in my comments when you do.. then we can all have a look! c

        • frugalfeeding
          November 8, 2012 at 2:15 pm

          I shall do that for you – I’m not sure when it’ll appear though!

  11. hangryhippo
    October 30, 2012 at 6:16 pm

    This looks unbelievable. Like my mouth is literally watering. Thanks so much for sharing!

  12. emma
    October 30, 2012 at 6:17 pm

    Almonds! Cardamom! Limes! Coriander! What a frickin sweet flavor combo!!

    Which reminds me that I just ran out of cardamom last week. I don’t often use it in savory dishes, but I need to go get some more and try this out.

    Although I might have to have mine with a big heaping side of BACON 😉

    • frugalfeeding
      November 3, 2012 at 6:50 pm

      Haha – thanks! You can get loads of pods for cheap if you look around! Oh noooooo, not bacon, don’t you dare! 😀

  13. andreamynard
    October 30, 2012 at 6:23 pm

    This looks like a great recipe – I reckon it would work well wih butternut squash, also seasonal at the mo and my current most-used veg. Do you think this might work? Andrea

    • frugalfeeding
      November 3, 2012 at 9:32 pm

      Yes! Give it a go, it would work VERY well!

  14. Brianne
    October 30, 2012 at 6:39 pm

    This is easily one of the most delicious ideas I have seen on the internet. We’ve been working on expanding our Indian food repertoire, too–last weekend we made a mean batch of Keema Mutter. Your recipe is sure to be added to the list!

    • frugalfeeding
      November 3, 2012 at 6:50 pm

      Really?! thanks so much! Please try it, you’ll love it for sure.

  15. narf77
    October 30, 2012 at 6:40 pm

    You know what that looks like? That looks like my tea tonight…THAT’S what that looks like! I am excited about it and its only 5.38am, the sun isn’t up yet and I have to pore over my semi complete landscape design all day to get it finished for friday. Usually that would make me a grumpy panda but not today! Today…I get rewarded by this magnificent feast at the end of the day! That plus Steve…the long suffering omni expat brit gets to eat it to and he is going to love it as well! You WIN sir! 🙂

    • frugalfeeding
      November 3, 2012 at 6:48 pm

      Haha – I hope it was!5:38 AM?! Too early… I didn’t know that existed… I like pandas…

      • narf77
        November 3, 2012 at 7:24 pm

        I know…5am is my curse and my blessing and since daylight savings its actually 4am…a time when dark things wander the earth and howl at the moon (well… the cats under the deck 😉 ). I get up at 5am because I get a couple of hours to myself before Steve and the dogs get up to read my rss feed reader cram packed full of delicious blogs. I stuff my mind with blogs rather than my face with food… its one of those swapsie things where you trade one addiction for another and as a night person it’s been tough to say the least! BUT…I get this amazing start to my day, full of knowledge, prospective recipes, skills and enlightenment that no amount of sleeping in will give me 🙂

  16. narf77
    October 30, 2012 at 6:41 pm

    (how disgusting…I am drooling….)

  17. Cathy
    October 30, 2012 at 7:03 pm

    Sounds very good indeed, and could even be vegan of you use soya cream instead! 😉 I also love almonds in curry.

    • frugalfeeding
      November 3, 2012 at 6:46 pm

      Thanks so much, Cathy! Indeed! Sounds like a great way to veganise it!

  18. daisy
    October 30, 2012 at 7:07 pm

    I have bookmarked this recipe and will be trying it soon. It looks delicious.


  19. smallworldbigmouth
    October 30, 2012 at 7:20 pm

    I’m so happy I bought Sweet pots yesterday, I now have all the ingredients for this meal- thanks for sorting out my dinner!

  20. The Healthy Flavor
    October 30, 2012 at 7:23 pm

    That looks absolutely amazing….I can almost taste and smell it!!

    • frugalfeeding
      November 3, 2012 at 6:45 pm

      Thanks so much! It was rather lovely. The smell was so delicious and fragrant.

  21. Mabarmalie
    October 30, 2012 at 7:28 pm

    I’m gonna make this. Thanks!

  22. cindy knoke
    October 30, 2012 at 7:34 pm


    • frugalfeeding
      November 3, 2012 at 6:44 pm

      Haha – thanks, Cindy! Very to the point 🙂

  23. ripe red berries
    October 30, 2012 at 8:15 pm

    This looks so yummy!

  24. Inge
    October 30, 2012 at 8:49 pm

    yummy! It’s watering my mouth, LOL.

    May I get your recipe that uses avocado since I got lots and lots reduced price of avocado from supermarket. I’ve been making hummus and prawn fajitas with it but still would like to try another recipe.

    Thanks in advance. 🙂

    • frugalfeeding
      November 3, 2012 at 6:43 pm

      Don’t slobber everywhere! Just search my blog for guacamole!

  25. Ben Gaiarin
    October 30, 2012 at 9:28 pm

    Good call on the sweet potato! This fall season is crying out for them!

  26. Young Wifey
    October 30, 2012 at 9:43 pm

    This sounds and looks delicious! I wish I knew about the Thalia Cafe when I was in Bristol, I would’ve stopped in!

    • frugalfeeding
      November 3, 2012 at 6:42 pm

      Thanks so much! It’s such a shame that you didn’t!

  27. PolaM
    October 30, 2012 at 10:33 pm

    This curry looks delicious! I would love to have a spoon!

    • frugalfeeding
      November 3, 2012 at 6:42 pm

      Thanks so much – it was one of my favourites.

  28. petit4chocolatier
    October 30, 2012 at 11:56 pm

    This looks amazing and delicious! I definitely want to try this : )

  29. jenyapnyc
    October 31, 2012 at 1:24 am

    very creative and healthy recipe..

  30. Aimee@clevermuffin
    October 31, 2012 at 1:52 am

    Very frugal indeed! I like the idea of ground almonds. I can see how your fresh veggie and ingredient mentality would lend you well to the vegan world…looking forward to it!

    • frugalfeeding
      November 3, 2012 at 6:41 pm

      Indeed, aimee :D. i hope you enjoy my VVP post 🙂

  31. Misty
    October 31, 2012 at 2:07 am

    Now craving for this Sweet Potato and Almond Curry! The photos are really great. Looks delicious. Btw, is it okay if I add more turmeric I actually want to make it spicy. 🙂

  32. bitsandbreadcrumbs
    October 31, 2012 at 3:22 am

    Love using sweet potatoes in this curry. It looks so rich and delicious!

  33. Teresa
    October 31, 2012 at 3:25 am

    This looks so wonderful. I may have to try this soon!

    • frugalfeeding
      November 3, 2012 at 9:29 pm

      Thanks very much! I can’t wait to make it again.

  34. rayandskye
    October 31, 2012 at 4:10 am

    This sounds delicious

  35. uberdish
    October 31, 2012 at 10:51 am

    Oh – I love this recipe! My mouth is watering too! Thank you for the great photos and step by step instructions. I’m giving this one a try for sure (with the coconut milk 🙂 )

    • frugalfeeding
      November 3, 2012 at 9:27 pm

      I’m glad you do 🙂 I hope you like it – coconut milk will work well.

  36. GiRRL_Earth
    October 31, 2012 at 1:00 pm

    Firstly, Somer is my hero. I do not know her personally, rather I only know her via the Blogsphere but I adore her like a close friend.

    Secondly, the above recipe looks yum-o-licious and I believe I could vegan-ize this to my liking (I have been a vegan since Jan 1, 2011).

    As for the VVP, sadly I had to withdraw, despite Somer’s kind invitation. Due to work constraints I did’t want to hold anyone up or cause a kink in the chain.

    Lastly, I am looking forward to your VVP posts. 🙂

    Be well.

    • frugalfeeding
      November 3, 2012 at 9:27 pm

      Haha! She’s lovely. Please do, coconut milk would work well. I hope you like mine, shame you couldn’t make it.

  37. Keith Chadwick
    October 31, 2012 at 1:51 pm

    Going to try this the first chance I get. LOVE Curry dishes and this one looks very very nice!

  38. shermangerherd
    October 31, 2012 at 2:42 pm

    Off to the kitchun!

  39. spree
    October 31, 2012 at 3:26 pm

    A great recipe Nick!

  40. Natalie Ward
    October 31, 2012 at 3:50 pm

    You will be converted to a whole foods mainly plant-based diet 😉 You are half way there anyway. Somer is right your food always appeals to us veggies, it’s in your blood boy don’t fight it! 😉

    • frugalfeeding
      November 3, 2012 at 6:08 pm

      I’m not so sure – beef bourguignon boiling away :D. I’ll fight it to the death 😀

  41. Allyson
    November 1, 2012 at 2:31 am

    I made yellow veggie curry yesterday and it turned out kind of bland. Next time, I will try this! Thanks!

  42. TheBootlegCook
    November 1, 2012 at 3:51 am

    Oh my goodness…I can’t get over how delicious that looks (•‿•) I’ve been meaning to make same curry of my own (with cauliflower) — you’re amazing!

    • frugalfeeding
      November 3, 2012 at 9:26 pm

      Thanks 🙂 – give it a go! Haha, thanks – I’m flattered 🙂

  43. daisyandthefox
    November 1, 2012 at 12:55 pm

    looks so yumm!! always love a good curry! 🙂

  44. Sarah
    November 1, 2012 at 7:10 pm

    Reblogged this on Refired and commented:
    I miss the freedom that my kitchen at home, and having a job, gives me. I’m making a list, and checking it… every day that I have eggs and spinach for dinner.

  45. littleveggies
    November 1, 2012 at 9:04 pm

    Oh wow, a Bristolian on here? I miss the Thali Cafe having moved to Brighton recently, I used to spend half my life at the one in Easton! This recipe looks delicious 🙂

    • frugalfeeding
      November 3, 2012 at 9:20 pm

      Indeed! Brighton is a cool place! I shall have to visit them all 😀

  46. lalarukh36
    November 1, 2012 at 9:40 pm

    OMG this is so delecious and mouth watering…. seems like i would eat my laptop for it 😛 and Nice blog btw . xoxo

    • frugalfeeding
      November 3, 2012 at 9:19 pm

      Thanks 🙂 Definitely don’t eat your laptop… it is inadvisable.