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Sweet Potato Masala

Serves 4

• 3 Tbsp. canola oil
• 1 large yellow onion, sliced
• 2 cloves garlic, minced
• 2-inch piece ginger, peeled and minced
• 1 Thai chili, finely chopped
• 1  Sweet Bell Pepper, cubed
• ½ tsp. ground cardamom
• 1 tsp. tumeric
• 1 tsp. ground cumin
• ¼ tsp. ground cloves
• ½ tsp. garam masala*
• 1 Tbsp. honey
• 2 lbs. Roma tomatoes, chopped
• 1 Tbsp. tomato paste
• 1 lb. sweet potatoes, peeled and chopped
• ¼ cup cilantro, chopped


  1. In a large skillet, heat canola oil over medium heat. Add sliced onion and cook for 15 minutes or until nicely browned. (This very important step adds depth of flavor to the curry.)
  2. Add garlic, ginger, chili pepper, bell pepper, all spices and sauté for 3 minutes. Add honey,  tomatoes, tomato paste, sweet potatoes and season with salt. Simmer for 40 minutes, stirring occasionally, until sweet potatoes are cooked through.
  3. Serve with basmati rice and naan bread and finish with chopped cilantro.

*Garam masala can be found in the Asian section of most supermarkets.