Curried Sweet Potato With Fresh Herbs

Curried Sweet Potato With Fresh Herbs

Simple enough to make when in a rush but delicious enough to serve for a dinner party or as part of a Spring/Summer buffet lunch.

Nutritional Nugget: Sweet potatoes are packed full of Beta Carotene and munching them won't affect your blood sugar levels in the same way that a white potato would. Lots of vitamin C in a sweet potato too. This recipe and many more can be found in our second cookbook Honestly Healthy For Life.


  • 350g (12oz) sweet potato, peeled and cut into 3cm cubes
  • 120ml (4fl oz) sunflower oil
  • 2 tsp brown mustard seeds
  • 2 tsp ground turmeric
  • 2 tsp ground curry powder
  • 2 tbsp finely grated/chopped ginger
  • 2 tbsp finely grated/chopped garlic
  • 1/2–1 tsp Celtic sea salt
  • 2 white onions, finely chopped
  • 15g (1/2oz) coriander, freshly chopped
  • 15g (1/2oz) parsley, freshly chopped


  1. Lightly steam the sweet potato until tender and set aside. You don't want it too soft or it will become a mushy ball when mixed together.
  2. Heat the oil in a wok on high heat and stir-fry the mustard seeds until they just pop.
  3. Next add in the turmeric, curry powder, ginger and garlic .
  4. Stir in the sea salt and onions and cook until the onions are translucent.
  5. Remove from the heat and mix through your freshly chopped herbs.
  6. Transfer the mixture to a mixing bowl and fold through the sweet potato until uniformly coated with the mixture.
  7. Serve with rice or a delicious green salad - you could even add them to a gluten free wrap with some dairy free tzatziki.

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