Red pepper & sweet potato curry

Red pepper & sweet potato curry

A go-to curry for any weeknight, all made in one pan and delicious served with rice or naan. Try swapping the sweet potato for butternut squash, or vary the curry paste.

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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  • 1 tbsp coconut oil
  • 1 pack 3 sweet peppers, cut into chunks
  • 1 large onion, roughly chopped
  • 2 sweet potatoes, scrubbed and cut into 2cm chunks
  • 180g jar Cooks’ Ingredients Madras Spice Paste
  • 400ml coconut milk
  • 25g pack coriander, leaves chopped
  • 40g toasted flaked almonds


  1. Heat the coconut oil in a large frying pan or wide shallow saucepan, then fry the sweet peppers and onion over a medium heat for 8-10 minutes, stirring frequently, until softened and lightly browned.

  2. Add the sweet potatoes, stir in the Madras paste, coconut milk and ½ can water, then bring to a simmer.

  3. Cover with a lid and cook for 25-30 minutes, stirring occasionally, until the vegetables are soft and beginning to break up.

  4. Season to taste and stir in 1/2 the coriander with a splash more water, if needed. Scatter over the almonds and remaining coriander. Serve with pilau rice or warmed naan, if liked.

Cook’s tip

Starting the curry off with coconut oil adds an extra coconutty flavour to the dish. Spoon it from the jar at room temperature, as it sets very hard otherwise! You could use vegetable oil if preferred.

Full fat coconut milk balances and rounds out curry pastes beautifully. If you need to use reduced fat coconut milk, it can be wise to use a little less curry paste.


Typical values per serving when made using specific products in recipe


2,109kJ/ 507kcals



Saturated Fat












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5 out of 5 stars1 rating