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Garlic and Sweet Potato Curry

Updated: Jan 26, 2023

When staying at a friend's at some point, I was flipping through an Indian cookbook of hers and found a recipe for 100 Clove Garlic Curry. I liked the idea, but don't remember the name of the cookbook, so here's my take on it, with sweet potato thrown in for good measure. The flavours came out nicely, a little bitter, a little sweet, a little sour, and so beautifully creamy with the coconut milk. It was a big hit for all of us and it'll be back again soon. As with a lot of things recently, not too hot as Little Bit's spice tolerance is still somewhat lower than ours.


8 heads of garlic (ish), peeled

1 sweet potato, cubed

1 tbsp oil

1 tbsp mustard seeds

6 curry leaves

1/2 c water

1 c coconut milk

1/2 tsp cinnamon

1/2 tsp fenugreek powder

1/2 -3/4 tsp tandoori powder

1 tsp tumeric

1 tsp white vinegar

1 tsp brown sugar

salt, water

1) Place oil in a pan and heat. When it is hot, add the mustard seeds heat them gently until they start to pop.

2) Add the sweet potato, garlic cloves, and curry leaves. Cook at high heat, frying for a few minutes until fragrant, then reduce the heat and add water. cover and cook gently until the garlic cloves are soft and translucent (this can take up to 20 minutes. just make sure they don't burn and that they have plenty of water).

3) Add the spices and coconut milk, stirring gently, then cook for a few more minutes. Serve with rice.

I might add a dash more vinegar, or try it with lime juice next time instead, but hubby declares this curry perfect and tells me not to change it at all. I enjoyed it but might still play a little, just because, you know, food...

EDIT: Having made it since, I can confirm that the recipe still works and that it also accepts other veg, like carrots or squash.


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