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Dairy-Free Egg-Free Gluten-Free Sweet Potato Curry

Dairy-Free Egg-Free Gluten-Free Sweet Potato Curry

A mild and comforting curry with sweet potato and warming spices, perfect for an easy family dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 Portion
Course: dinner
Ingredients Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 1 tbsp grated ginger
  • 2 medium sweet potatoes peeled and diced
  • 1 red pepper chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp paprika
  • 400 ml coconut milk
  • 400 g tin chopped tomatoes
  • 150 g frozen peas
  • Salt and pepper to taste
  • Fresh coriander to serve (optional)

Method
 

  1. Heat the oil in a large pan over a medium heat.
  2. Add the onion and cook for 4–5 minutes until softened.
  3. Add the garlic and ginger, then cook for 1 minute.
  4. Stir in the cumin, coriander, turmeric, and paprika.
  5. Add the diced sweet potato and red pepper, stirring well to coat everything in the spices.
  6. Pour in the coconut milk and chopped tomatoes, then season lightly with salt and pepper.
  7. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the sweet potato is tender.
  8. Stir in the peas and cook for another 5 minutes.
  9. Serve warm, topped with fresh coriander if liked.

Notes

  • This curry works well with rice or gluten-free naan if needed.
  • Coconut milk gives the sauce a mild, creamy texture without dairy.
  • Check that your spices, coconut milk, and chopped tomatoes are suitable for your own allergy or dietary needs.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.