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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!

121 replies on “Sweet Potato and Almond Curry”

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.

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!

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! 🙂

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!

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

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 😉

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

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!

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! 🙂

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 🙂

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. 🙂

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. 🙂

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 🙂 )

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.

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! 😉

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.

I don’t really like sweet potatoes, but I think I’ll give this one a go, especially since I keep getting sweet potatoes in my CSA. Plus, almonds in a curry? Yes, please.

Found your blog through you somehow finding mine and I am experiencing bliss cruising through your gorgeous pictures and recipes!! I will be trying a LOT of your recipes! I’ll pop back and keep you posted 🙂 (and of course give you credit on my blog if I mention a dish you inspired!)
Lovely work 🙂

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