Jamaican Sweet Potato Coconut Curry

Name: Jamaican Sweet Potato Coconut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet potatoes, peeled and diced; 1 can (400ml) coconut milk; 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 bell pepper, diced; 1-2 scotch bonnet peppers, whole (adjust to taste); 2 cups vegetable broth; 1 tbsp curry powder; 1 tsp paprika; Salt to taste; Fresh cilantro for garnish

Highlighted under: Fresh Cooking

I absolutely love making this Jamaican Sweet Potato Coconut Curry, especially on chilly evenings when I crave something warm and comforting. The rich creaminess of coconut milk pairs beautifully with the natural sweetness of the sweet potatoes, creating a harmonious balance of flavors. I often add a dash of scotch bonnet pepper for a kick, but you can easily adjust the heat to suit your preference. Serve it over rice or with some warm naan, and you've got a delightful meal that reflects the vibrant spirit of Jamaican cuisine.

Created by

Nerissa Caldwell

Last updated on 2026-01-13T01:55:35.592Z

Cooking Jamaican Sweet Potato Coconut Curry has become one of my go-to recipes because it's not only easy to make but also bursting with flavor. I remember the first time I tried using coconut milk instead of broth, and the result was incredibly creamy and satisfying. The combination of spices makes each bite a bit of a flavor adventure that I can't resist.

One tip I've found helpful is to roast the sweet potatoes beforehand; it enhances their sweetness and adds depth to the curry. I've also experimented by adding different veggies based on what I have at home, and each time, the curry turns out fantastic!

Why You Will Love This Recipe
The vibrant flavors of Jamaica in every bite
Creamy coconut and sweet potato create a heartwarming dish
Easily customizable with your favorite vegetables

Understanding Ingredients

The star ingredient in this Jamaican Sweet Potato Coconut Curry is undoubtedly the sweet potato. Its natural sweetness not only complements the creamy coconut milk but also provides essential nutrients like fiber and vitamins A and C. When selecting sweet potatoes, aim for ones that are firm and smooth, avoiding any with soft spots or blemishes. This will ensure a robust texture that holds up beautifully during cooking.

Coconut milk is another crucial component that brings richness to the dish. When purchasing coconut milk, opt for full-fat varieties for a creamier consistency that enhances the flavor profile. Additionally, using a good quality curry powder is essential, as it influences the overall taste of the curry. A fresh, aromatic blend with spices like turmeric and coriander can make a significant difference in elevating the dish.

Cooking Techniques

Sautéing the aromatics—the onion, garlic, and ginger—is a critical step that builds a foundation of flavor for your curry. Be sure to watch the heat; if it's too high, the aromatics can burn, transferring a bitter taste to the dish. Aim for a medium heat and sauté until the onion is translucent and slightly golden, which should take about 5 minutes. This makes for a fragrant base that enhances the curry’s overall depth.

When simmering the curry, using slow cooking will develop the flavors further. Keeping the heat on low allows the sweet potatoes to soften perfectly without becoming mushy. Check the pot after about 20-25 minutes, and you’ll want the sweet potatoes to be fork-tender but intact. If they begin to break apart, reduce the simmering time to avoid a puree-like texture.

Ingredients

Gather these fresh ingredients before starting to cook:

Main Ingredients

2 large sweet potatoes, peeled and diced
1 can (400ml) coconut milk
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, minced
1 bell pepper, diced
1-2 scotch bonnet peppers, whole (adjust to taste)
2 cups vegetable broth
1 tbsp curry powder
1 tsp paprika
Salt to taste
Fresh cilantro for garnish

Make sure to have everything prepared to enjoy this delicious curry!

Instructions

Follow these steps to create your delicious Jamaican Sweet Potato Coconut Curry:

Sauté Aromatics

In a large pot, heat a splash of oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant and the onion is translucent, about 5 minutes.

Add Sweet Potatoes and Spices

Stir in the diced sweet potatoes, curry powder, paprika, and salt, mixing well to coat the potatoes with the spices.

Pour in Coconut Milk and Broth

Add the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Toss in the whole scotch bonnet peppers and let everything cook for about 25 minutes until the sweet potatoes are tender.

Finish the Curry

Once cooked, remove the scotch bonnet peppers, and adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Serve your curry hot over rice or with naan. Enjoy the incredible flavors!

Pro Tips

For extra texture, consider adding chickpeas or spinach in the last few minutes of cooking.

Variations and Customizations

This curry is incredibly versatile, so feel free to modify it based on what vegetables you have on hand. For instance, adding leafy greens like spinach or kale in the last few minutes of cooking can introduce extra nutrition and color. Similarly, you can swap in zucchini or carrots for a different flavor profile, just be mindful of their cooking times to maintain desired texture.

For a protein boost, consider incorporating chickpeas or lentils into the mix. If you choose to do so, rinse and drain canned chickpeas before adding them with the sweet potatoes. This adjustment can make the curry heartier and more filling, creating a well-rounded meal that still embodies the spirit of Jamaican cuisine.

Storage and Reheating

Leftovers of this Jamaican Sweet Potato Coconut Curry can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the curry to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat on the stovetop over low heat, adding a splash of vegetable broth if it appears too thick.

Reheating is best done gently to maintain the integrity of the sweet potatoes. Use a non-stick pan to prevent sticking and heat thoroughly until it’s hot throughout, stirring occasionally to avoid any elements from burning or sticking to the bottom. You’ll want to enjoy it warm and comforting, just like when it was first made!

Questions About Recipes

→ Can I use regular potatoes instead of sweet potatoes?

Yes, regular potatoes can be used, but they won't have the same sweetness.

→ How can I make this curry vegan?

The ingredients are already vegan! Just ensure that your vegetable broth is vegan-friendly.

→ Is the curry spicy?

It depends on how many scotch bonnet peppers you include. You can adjust the heat to your liking.

→ Can I prepare this dish in advance?

Absolutely! It reheats well and the flavors deepen after a day in the fridge.