Satsuki's Sweet Potato Curry

Featured in the Honolulu Star-Advertiser on July 5, 2017.
Recipe compliments of our friends at the Honolulu Zoo.


Satsuki's Sweet Potato Curry

  • 2 teaspoons canola oil
  • 1/2 large sweet onion, chopped
  • 2 tablespoons curry powder
  • 1 tablespoon cumin
  • 1 teaspoon cinnamon
  • 1 (14 1/2-ounce) can diced tomatoes, substitute fresh tomatoes if available
  • 1 (14 1/2-ounce) can chickpeas, rinsed and drained
  • 10 ounces fresh spinach, washed, stemmed and coarsely chopped
  • 1/2 cup water
  • 2 large sweet potatoes, peeled and diced (about 2 pounds), cooked
  • 1/4 cup chopped fresh cilantro, for garnish
  • Basmati rice or brown rice, for serving


  1. In a large pot, heat oil over medium heat.
  2. Add onions and saute; 2-3 minutes, or until they begin to soften.
  3. Add curry powder, cumin, and cinnamon, and stir to coat onions evenly with spices.
  4. Add tomatoes with their juices and chickpeas; stir to combine.
  5. Add water and raise heat up to a simmer for about two minutes.
  6. Add fresh spinach, handfuls at a time, stirring to coat with cooking liquid.
  7. Cover and simmer until just wilted, about 3 minutes.
  8. Add sweet potatoes; stir to coat.
  9. Simmer for another 3-5 minutes, or until flavors are well combined.
  10. Transfer to serving dish, toss with fresh cilantro, and serve hot.
  11. Serve over basmati or brown rice.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including rice):
190 calories, 3.5 g fat, 0 g saturated fat, 0 mg cholesterol, 350 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g sugar, 8 g protein


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