Easy Sweet Potato Korma (Vegan!)

This Easy Sweet Potato Korma recipe is the first every vegan dish I’ve served to J that he has described as ‘utterly delicious’ and something he’d like to have again. If this is not a recommendation for this creamy, mild and aromatic curry, I don’t know what is.

I’ve adapting this excellent curry recipe from Yotam Ottolenghi and Ixta Belfrage’s fantastic book Flavour (ad). There, it started life as a tofu meatball recipe with (almost) this fantastic korma sauce. I’ve changed some of the technique a little do both cut it down to serve two (you can always double it up again), to make it a bit richer, and most importantly, to make it much easier to achieve on a weeknight.

If you’d like, you can switch out the sweet potato for any roasted veg, or indeed cooked chicken for a more traditional chicken korma. It’s just simply a delicious vegan, aromatic korma sauce that you can make ahead (if that suits you) to help you make delicious dinners with whatever you fancy. Actually, now I come to think of it, crispy tofu would be rather excellent here too!

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Easy Sweet Potato Korma

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: Serves 2
  • Cuisine: Indian
  • Diet: Vegan


This easy Sweet Potato Korma recipe is rich, mild and aromatic. It is also great for making ahead, is ready in under an hour, and is naturally vegan, too!


  • 2 large sweet potatoes
  • 2 tbsp light oil
  • sea salt
  • 30g (1 oz) unsalted cashews
  • 3 green cardamom pods
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp turmeric
  • 1 small brown onion
  • 2 large garlic cloves
  • thumb size piece fresh ginger
  • 1/2 green chilli
  • 1 large plum tomato
  • 1 cinnamon stick
  • small handful fresh coriander
  • lime wedges, for serving
  • cooked rice, for serving


  1. Pre-heat the oven to 200 degrees (390 fahrenheit). Cut the sweet potatoes into bite sized cubes (don’t worry about peeling them) and toss on a baking sheet with 1/2 tbsp of the oil and a generous pinch of sea salt. Roast in the oven for 40 minutes until tender and slightly caramelised, tossing half way.
  2. Place the cashews in a small saucepan and cover with cold water. Set them over a medium heat and bring to a simmer. Allow to simmer and soften for 20 minutes before draining away the cooking water. Set aside.
  3. In a mortar and pestle grind the seeds from the cardamom pods, the cumin seeds and the coriander seeds into a fine powder. Stir in the tumeric.
  4. Peel and finely chop the onion, and peel and finely grate the garlic and ginger. De-seed and finely chop the green chilli.
  5. Heat the remaining 1 1/2 tbsp of oil in a large non-stick frying pan set over a high heat and fry the onion, garlic, ginger and chilli, stirring often for 5-6 minutes or so until soft, slightly coloured, but not burnt. Stir in the spices and cook for a minute more until aromatic.
  6. Finely chop the tomato and stir it into the onions. Cook for another 3-4 minutes until the tomato has started to break down.
  7. Scrape the onion mixture into a blender or powerful food processor along with the cashews, 1/2 tsp of salt and 100ml  (2/3 cup) water. Blitz until smooth.
  8. Return the sauce to the pan along with another 200ml (3/4 cup) water and the cinnamon stick. Bring to the boil then reduce to a simmer, allowing to bubble away on low for 15-20 minutes until the sauce has thickened.
  9. Stir in the sweet potato and cook for another 5 minutes or so until the sweet potato pieces have heated through. Check the seasoning, and add a little water from the kettle if you feel the sauce needs to be loosened a little. Stir in the coriander – roughly chopped – before serving with cooked rice and the utterly essential lime  wedges for squeezing on top of each portion.