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Indian Recipes
Sweet Potato Curry

Sweet Potato Curry

with Paneer, Peas and Nutty Brown Rice

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There are so many flavours and textures to praise in this dish, you'll wish there was more of it! Tender sweet potatoes, creamy paneer and rich coconut milk are perfectly complemented by lime, cashews and toasted coconut.

Allergens:Milk/LaitMustard/MoutardeTree Nut/NoixPeanut/CacahuèteSulphites/Sulfite

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

340 g

Paneer Cheese


¾ cup

Brown Rice

50 g


6 g


30 g


56 g

Green Peas

170 g

Sweet Potato

1 tbsp

Indian Spice


1 unit

Vegetable Broth Concentrate

1 can

Coconut Milk

28 g

Cashews, chopped

(ContainsTree Nut/Noix, Peanut/Cacahuète)

1 tbsp

Shredded Coconut


1 unit


Not included in your delivery

1 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories1260 kcal
Fat70 g
Saturated Fat42 g
Carbohydrate106 g
Sugar15 g
Dietary Fiber11 g
Protein56 g
Sodium790 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Medium Pot
Large Non-Stick Pan
Garlic Press
Measuring Spoons
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily! Rinse rice using a strainer. Combine rice with 1 1/4 cups water (dbl for 4 ppl) in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, still covered, until rice is tender and liquid is absorbed, 25-26 min. Remove pot from heat and set aside, still covered.


While rice cooks, cut paneer into 1/2-inch cubes. Heat a large non-stick pan over medium heat. When hot, add coconut and cashews to the dry pan. Toast, stirring often, until golden, 1-2 min. Transfer to a plate and set aside. Add paneer, to the same pan. Pan-fry, tossing occasionally, until crispy and golden-brown, 4-5 min. Transfer to another plate and set aside.


While paneer cooks, peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then cut shallots into 1/4-inch pieces. Peel, then mince or grate garlic.


Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring often, until softened, 2-3 min. Add garlic, ginger and tadka masala. Cook, stirring often, until fragrant, 1 min. Add sweet potatoes, coconut milk, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Bring to a simmer, stirring occasionally, until sweet potatoes are fork-tender and curry thickens slightly, 10-12 min.


While curry cooks, zest half the lime, then cut into wedges (zest whole lime for 4 ppl). When sweet potatoes are tender, add peas and paneer to the pan. Stir together to coat. Season with salt and pepper.


Fluff rice with a fork, then stir in lime zest and season with salt. Divide rice between bowls and top with curry. Sprinkle over shredded coconut and cashews. Squeeze over a lime wedge, if desired.