Curried Sweet Potato Rice

The health benefits of eating sweet potatoes are widely known. The people on the island of Okinawa in Japan apparently eat them everyday and their long lives are attributed to this diet along with some other foods.

I wanted to use the sweet potatoes with rice and I was quite pleased with the results. In India, pulao is a dish made with a combination of Basmati rice with other vegetables, meat, etc. and spices. Instead of using the traditional spices normally used with pulao, I just used some curry powder. It paired very well with the sweet potatoes and brought out the flavour of the veggies.

Make sure that the Basmati rice is fragrant. The rice should be fluffy when cooked but the grains should be separate. You can add a teaspoon of lime juice, which also helps to keep the rice grains separate. The rice should be cooled before adding the vegetables.

This is a very quick and easy recipe – a real comfort food. It can be served with plain yoghurt, sliced onions, fried/roasted poppadums and lime/lemon wedges.



PREP: 30 minutes COOK TIME: 25 minutes SERVES: 2


  • 1 cup Basmati Rice
  • 2 Sweet Potatoes, cubed
  • 2 onions, cut into thin strips
  • 2 tsp Madras Curry powder
  • 1 tsp red chilli powder
  • 2 tbsp ghee
  • 2 tbsp vegetable oil
  • ½ cup cashewnuts
  • Salt to taste
  • Fresh coriander


Soak the Basmati Rice in 2 cups of water and 1 tsp salt for 15 minutes. Cook until the rice is cooked but the grains are still separate. (A rice cooker works very well).

Heat the ghee and fry the cashewnuts to a golden brown. Reserve a few for garnishing and empty the rest into the rice along with the ghee. Mix gently and set aside to cool.

Heat the oil in a large wok and add the onions and sweet potatoes and saute on a medium heat, until they are lightly caramelised and the sweet potatoes are cooked through. Reserve some onions for the garnish. Add the chilli powder, curry powder and enough salt and mix well.

Mix the rice and the sweet potato mixture gently without breaking the rice. Garnish with the remaining onions, cashewnuts and coriander. Serve immediately.

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