Why You’ll Love This Sweet Potato and Turkey Curry

• It’s a fantastic weeknight hero. From chopping to serving, you’re looking at about 45 minutes, and most of that is hands-off simmering time. It’s the perfect solution when you want something hearty and homemade without spending hours in the kitchen.
• The flavour balance is just right. The natural sweetness from the soft sweet potatoes mellows out the warmth of the curry spices, creating a complex but not overly spicy dish. It’s a crowd-pleaser that you can easily adjust to suit your own heat preference.
• It’s packed with wholesome, feel-good ingredients. Lean turkey, vibrant sweet potatoes, and a rich tomato-based sauce make for a meal that’s both nutritious and incredibly satisfying. You’ll feel full and happy without that heavy, sluggish feeling.
• It’s incredibly versatile. This curry is a fantastic base recipe. Don’t have turkey? Use chicken. Want more greens? Throw in some spinach at the end. It’s a forgiving recipe that welcomes a little improvisation.

Ingredients & Tools

• 1 tbsp coconut or vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 500 g lean ground turkey
• 2 tbsp curry powder (mild or hot, your choice!)
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 medium sweet potatoes (about 500g), peeled and cubed
• 400 ml can of coconut milk
• 400 g can of chopped tomatoes
• 250 ml chicken or vegetable stock
• Salt and freshly ground black pepper, to taste
• Juice of 1/2 a lime, plus extra wedges for serving
• A handful of fresh coriander, chopped, for garnish

Tools: A large, heavy-based pot or Dutch oven, a wooden spoon, and a sharp knife.

The trick is to use a good quality curry powder—it really is the foundation of the flavour here. And don’t skip the fresh lime juice at the end; that little hit of acidity brightens everything up and makes all the difference.

Serves: 4 | Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins

Before You Start: Tips & Ingredient Notes

• Choosing your sweet potatoes. Look for firm potatoes with smooth skin. The orange-fleshed varieties (often labelled as ‘Garnet’ or ‘Jewel’) are perfect here as they become lovely and soft when cooked, almost melting into the sauce.
• Get your mise en place. This recipe moves quickly at the beginning, so having your onion, garlic, and ginger chopped and ready to go will make the process smooth and stress-free. A little organisation goes a long way!
• Don’t be shy with the spices. Toasting the spices with the turkey for a minute or two before adding the liquids is a crucial step. It wakes up their essential oils and gives the curry a much deeper, richer flavour base.
• Lean vs. regular turkey. I prefer lean ground turkey to avoid a greasy sauce, but if you can only find regular, that’s fine too. You might just want to spoon off a little excess fat after browning it.

How to Make Sweet Potato and Turkey Curry

Serving Suggestions

Complementary Dishes

• Fluffy basmati rice — The classic choice. Its light, fragrant grains are the perfect vehicle for soaking up all that delicious, spiced sauce.
• Warm, buttery naan bread — There’s nothing quite like tearing off a piece of soft naan to scoop up bites of curry and sweet potato. It’s a truly satisfying experience.
• A simple cucumber salad — A quick mix of sliced cucumber, red onion, and a tangy yogurt dressing provides a cool, crisp contrast that cuts through the richness of the curry beautifully.

Drinks

• A crisp, citrusy lager — The bubbles and slight bitterness of a good lager help cleanse the palate between bites, making each mouthful taste fresh.
• A slightly off-dry Riesling — The touch of sweetness in the wine complements the sweet potatoes and balances the spice without overpowering the dish.
• A tall glass of minty limeade — For a non-alcoholic option, this is wonderfully refreshing and echoes the lime flavours already in the curry.

Something Sweet

• Mango sorbet — The tropical fruitiness is a natural partner for the curry spices, and its cool, clean finish is the perfect way to end the meal.
• A slice of orange and almond cake — This isn’t overly sweet, but its moist, nutty texture and citrus notes provide a lovely, gentle conclusion.
• A few squares of dark chocolate — Honestly, sometimes simplicity is best. A piece of high-quality dark chocolate with a cup of tea is a perfect, easy finale.

Top Mistakes to Avoid

• Mistake: Not browning the turkey properly. If you just stir it until it’s grey, you’re missing out on a ton of flavour. Take the time to cook it until it’s properly seared and any liquid has evaporated.
• Mistake: Skipping the spice-toasting step. Adding the spices directly to the liquid means they won’t bloom properly. That quick minute of stirring them with the turkey is non-negotiable for depth of flavour.
• Mistake: Cutting the sweet potatoes too large. If the cubes are bigger than about 2 cm, they’ll take forever to cook and might not become as soft and creamy as you want them to be. Uniform, bite-sized pieces are key.
• Mistake: Boiling the curry too vigorously. Once it’s simmering, turn the heat down. A hard boil can make the turkey tough and cause the sauce to reduce too quickly, potentially before the sweet potatoes are cooked.

Expert Tips

• Tip: Make it ahead. Curries are almost always better the next day. Let it cool completely, store it in the fridge, and gently reheat it the following day. The flavours will have melded together wonderfully.
• Tip: Add greens for a complete meal. About 5 minutes before the end of cooking, stir in a couple of large handfuls of fresh spinach or chopped kale. It will wilt down perfectly and add a great pop of colour and nutrition.
• Tip: Customise your heat level. The cayenne pepper is your control knob. Leave it out for a mild curry, add a pinch for a gentle warmth, or be generous if you like it spicy. You can always add more at the end, but you can’t take it out!
• Tip: Use full-fat coconut milk. For the creamiest, most luxurious sauce, full-fat coconut milk is the way to go. Light coconut milk will work in a pinch, but the sauce will be thinner and less rich.

FAQs

Can I use chicken instead of turkey?
Absolutely! Ground chicken is a direct and delicious substitute. You could also use diced chicken breast or thigh; just brown the pieces well in the pot before proceeding with the recipe. You may need to add a few extra minutes to the simmering time to ensure the chicken is cooked through.

How can I make this curry thicker?
If you find your curry is a bit too thin for your liking, the easiest fix is to remove the lid and let it simmer for an additional 5-10 minutes to allow some liquid to evaporate. Alternatively, you can mash a few of the soft sweet potato pieces against the side of the pot with your spoon—this will naturally thicken the sauce beautifully.

Is this curry freezer-friendly?
It freezes exceptionally well! Let the curry cool completely, then transfer it to airtight containers or freezer bags. It will keep well for up to 3 months. To serve, thaw it overnight in the refrigerator and reheat gently on the stove, adding a splash of water or stock if the sauce has thickened too much.

My family doesn’t like coriander. What’s a good substitute garnish?
No problem at all! Fresh coriander can be divisive. Instead, try garnishing with sliced spring onions, a dollop of plain yogurt, or a sprinkle of toasted flaked almonds or coconut flakes for a different kind of texture and flavour.

Can I add other vegetables to this curry?
Of course! This is a very adaptable recipe. Diced bell peppers or cauliflower florets would be great additions; add them at the same time as the sweet potatoes. For quicker-cooking veggies like peas or green beans, stir them in about 5 minutes before the end of the cooking time.