Dishing Up the Dirt

sweet potato curry

In the spirit of eating close to home and supporting my local community, I have met some pretty awesome folks along the way. Ever since my experiment to eat ingredients only grown and produced within a 200 mile radius of my home a few years ago (you can read all about that in my latest cookbook Local Dirt) I found a lovely woman who owns and operates Golden Elixer Ghee Co. just outside of Portland. Her ghee is delicious and is made from local, grass- fed organic butter. She also makes wonderful spice mixes and I ordered a little tin of her curry a while back. I’ve been meaning to whip up something with that tin of curry for a while now and after looking through my fridge and gathering some local veggies from our farm and neighboring farms I whipped this lovely little meal up. This soup really hit the spot because the weather has been so dreary and nothing seems to brighten my spirits more than a bright orange, spicy, sweet and comforting bowl of soup. This may not by the most authentic bowl of curry (I mean I threw in a handful of kale for god-sake!) but I really tried to use what I could find local to me and the kale at the farm is looking really good right now. This soup gets better with age and we loved it two nights in a row. Feel free to serve it as is (which is how we did on night one) or serve it spooned over rice (which we did on night two).

I hope you all enjoy this curry as much as we do. Happy soup making season everyone.



Sweet Potato Curry

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 4

  • 2 tablespoons ghee (or another cooking fat)
  • 1 large onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 Tablespoons freshly grated ginger
  • 3 tablespoons good quality curry powder (such as Madras)
  • 1/4 teaspoon cayenne pepper
  • pinch of salt
  • 1 large sweet potato, cubed into bite size pieces (no need to peel)
  • 1 1/2 cups water or veggie broth + more to thin as needed
  • 2 cups whole milk
  • 1 Tablespoon honey
  • 1/2 cup frozen peas
  • 2 cups  finely chopped kale
  • salt and pepper to taste
  • squeeze of fresh lemon juice


  1. Heat a large pot over medium high heat and add the ghee. Once melted add the onion and cook, stirring occasionally, until soften. About 5 minutes. Add the garlic, ginger, curry, cayenne and a fat pinch of salt. Cook for one minute longer. Add the sweet potato and toss to coat in the spice mixture.
  2. Add the water and whole milk and bring to a simmer. Once simmering add the honey and peas. Season the mixture with more salt and a few grinds of black pepper. Simmer until the sweet potatoes are tender, about 10 minutes.
  3. Use an immersion blender (or transfer half the mixture to a stand blender) and puree half of the soup. Add the kale to the pot and give everything a good stir. Keep at a low simmer until the kale has wilted and become tender, about 5 minutes longer. If the soup seems too thick, add a little more water, broth or milk to thin as desired. Taste for seasonings and adjust as needed (I added more cayenne, salt and pepper).
  4. Serve with a squeeze of fresh lemon juice and enjoy.


*Use this recipe as a guide and adjust measurements and ingredients as necessary. Use any type of green in place of the kale and coconut in place of whole milk for a dairy free option

Leave a Reply

14 thoughts on “sweet potato curry

  1. Kristin says:

    Sounds delicious!

  2. Terri May says:

    Oh, I can’t wait to try this! Sweet potatoes and a good curry seasoning sounds divine. Thank you for the wonderful recipe.

  3. Diane Lloyd-Jones says:

    Just made this on a cold, wet January evening. It’s delicious and so quick to make. I made a really big panful, thinking it would also do a couple of lunches tomorrow, but everyone came back for more. hank you so much for the recipe.

  4. Diane Lloyd-Jones says:

    Just made this on a cold, wet January evening. It’s delicious and so quick to make. I made a really big panful, thinking it would also do a couple of lunches tomorrow, but everyone came back for more. Thank you so much for the recipe.

    1. Andrea says:

      Ahh! I love hearing this. So glad you enjoyed it!

  5. Jennifer Gibbs says:

    This was AMAZING! I’ll try it with coconut milk next time. So good!

  6. Stacy says:

    Anything I could use as a milk substitute I was thinking coconut milk? Haven’t bit the bullet yet. Anybody tried it?

    1. Andrea says:

      Coconut milk would be a fine substitution. I’d recommend full fat from the can.

  7. Stacy says:

    Anyone tried it with coconut milk?

    1. Andrea says:

      full fat coconut milk from the can would be a wonderful substitution.

  8. Maria says:

    this soup is delicious warms you up on a cold Wisconsin winter evening, thanks for the recipe it’s a keeper!

  9. Niharika Krishnani says:

    This was so good! Great recipe!

  10. Amelia says:

    This was yummy! I used white sweet potatoes.

  11. Sara says:

    This was a simple, yet amazing dish! I like spicy food, but whoo this was right at my threshold. Personally, I would only add 1/4 teaspoon of cayenne. Will definitely make again, but just adjust that.

Sign up

Fresh recipies delivered to your inbox!