Exotisches Süßkartoffelcurry mit Chili

Spicy sweet potato curry

Embark on a culinary journey with our spicy sweet potato curry! The homemade curry paste made from chili, ginger and garlic gives the minced beef a powerful spice. Colorful vegetables such as sweet potatoes, zucchini and peppers give coconut milk its flavor. Served with jasmine rice and garnished with fresh chili, sesame and coriander, this curry offers an exotic taste experience.
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  • Duration: approx. 40 minutes
  • Quantity: 3-4 servings
  • Difficulty: medium


  • 1-2 chili peppers
  • 1 thumb-sized, peeled piece of ginger
  • 2 cloves of garlic
  • 1 tsp tomato paste
  • 2-3 tsp turmeric
  • 6 tbsp olive oil
  • 1/2 organic lemon
  • 1 stalk of leek
  • 1 (medium-sized) sweet potato*
  • 1 (small) zucchini
  • 1/2 kohlrabi
  • 1 potato
  • 1 carrot
  • 1 red pepper
  • 1 yellow pepper
  • 2 stalks of spring onion
  • 2 tbsp coconut oil
  • 400ml coconut milk
  • 1 cup jasmine rice, olive oil
  • Chili, sesame, coriander
  • Salt pepper

* If you like regionality and seasonality, you can also use cauliflower, broccoli or pumpkin instead of sweet potato


Would you like some warming comfort food? This slightly spicier curry also makes the hearts of real curry fans beat faster. With our own paste, but totally simple, quick and vegan too!

First, all cleaned and peeled vegetables are cut into bite-sized pieces. Cut the spring onion into fine rings and slowly heat the coconut oil in a wok. Meanwhile, in a tall measuring cup, mix the ingredients for the curry paste with the juice and the zest of half an organic lemon (or a whole lime) and mix finely with a hand blender. Once the oil is hot, fry the paste in it. After about 5 minutes, add the finely chopped spring onions and mix everything well. Gradually add the vegetables to the pan and finally pour in the coconut milk. Reduce the heat and simmer with the lid on.
Next to it, heat a small pot with approx. 2-3 tablespoons of olive oil, add the (washed) jasmine rice and lightly toast it. Pour in 1 and 1/2 cups of hot water and bring to the boil. Reduce the heat and allow the liquid to evaporate with the lid closed. Finally, mix with a little olive oil and a pinch of salt.

The vegetables should be cooked in the meantime (a piece of sweet potato should be easily mashable on the side of the pan). Season the curry with a generous pinch of salt and pepper, optionally round off with the juice of the second half of the lemon and season to taste. Serve in bowls with rice, garnish with fresh chili, sesame and coriander on top and enjoy!


Corine's Cooking

Hallo! Mein Name ist Corine und mein Blog Corine's cooking steht für Comfort Food - Hausmannskost, einfache und unwiderstehlich gute Rezepte für die ganze Familie. Gerichte, die Kindheitserinnerungen wecken und einfache Kuchen- und Tortenrezepte mit ganz viel "Mhmmm"-Faktor.