Warm Curried Sweet Potato Salad

Divider line purple

Mix in a little India


Heat Level

Red pepperGray pepperGray pepper


  • 2 tbsp. oil
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 2 teaspoons minced ginger
  • 3 tablespoons of Patak's Curry Paste
  • 1 small can of tomato paste
  • 1 teaspoon cinnamon
  • 2-3 cups of vegetable broth {can also use chicken or beef}
  • 1 14 oz. can light coconut milk
  • 4 cups of bite size pieces of cauliflower
  • 3 cups of bite size sweet potato
  • 2 cups of diced tomatoes
  • 2 cups of bite size carrots
  • 1 can of chickpeas, drained and rinsed
  • 4 cups of lightly packed spinach
  • juice of one fresh lime
  • 2 tbsp. of lime zest
  • 1/2 cup of chopped fresh cilantro
  • plain Greek yogurt for serving
  • salt & pepper to taste


  1. In large pot, heat oil on medium heat. Add onion and cook until onion is rich and brown. Add garlic and ginger and cook until fragrant...1 to 2 minutes.
  2. Add Patak's curry paste, cinnamon and tomato paste to onion mixture and cook for 2-3 minutes.
  3. Add the broth, coconut milk, and salt & pepper. Bring to a boil and then turn heat to medium and let simmer for about 10 minutes.
  4. To broth, add cauliflower, sweet potato, tomatoes, and carrots. Return to a boil and then lower to medium heat and let simmer for 20-25 minutes until vegetables are fork tender.
  5. Stir in chick peas and spinach leaves, lime juice and lime zest. Cook until heated through and spinach leaves are wilted.
  6. Sprinkle with chopped cilantro and serve. Serve Greek yogurt on the side if desired.