Sweet Potato and Pineapple Korma

A creamy and slightly sweet Indian korma made with tender sweet potatoes and juicy pineapple in a coconut curry sauce. A comforting and easy plant-based dish.

This recipe is indian style, dinner, scaled for 4 servings, with 10 min prep and 20 min cook.

Prep: 10 min · Cook: 20 min · Total: 30 min · Serves: 4

Quick cooking notes

• Core ingredients include curry paste, sweet potatoes, coconut milk, water.
• Follow all 5 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 2 tbsp curry paste
• 2 medium sweet potatoes (peeled and cubed)
• 1 can coconut milk
• 0.5 cup water
• 1 cup pineapple (chunks)
• 2 tbsp fresh coriander (chopped)

Instructions

1. Heat curry paste in a pan over medium heat.
2. Add sweet potatoes and stir to coat in the paste.
3. Pour in coconut milk and water, then simmer for 15 minutes until potatoes are tender.
4. Add pineapple and cook for 2–3 minutes.
5. Garnish with fresh coriander and serve with rice or naan.

Nutrition (per serving)

• Calories: 240
• Fat: 12 g
• Carbohydrates: 30 g
• Fiber: 4 g
• Sugar: 10 g
• Sodium: 180 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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