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roasted sweet potato and pineapple curry

Roasted sweet potato and pineapple curry

  • Author: Jess
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai


Roasted sweet potato and pineapple curry is a great twist on a classic curry recipe!


  • 2 sweet potatoes
  • 1 white potato
  • 1 tbsp avocado oil (or vegetable oil)
  • 1 small onion
  • 1 cup pineapple, chopped
  • 1 cup packed spinach
  • 1 tbsp thai yellow curry paste
  • 1/2 tsp cinnamon
  • 1/2 cup coconut cream
  • 3/4 cup water
  • salt & pepper to taste


  1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Peel your potatoes and chop into even cubes.
  3. Place on your baking sheet and bake for 20-25 minutes until tender.
  4. Add the avocado oil to a pan on medium-high heat.
  5. Chop your onion and add to the pan, lowering heat to medium and allowing to cook for 2-3 minutes.
  6. Add the potatoes, pineapple, spinach, Thai curry paste cinnamon, coconut cream, and water and stir well until combined and let cook for another 2-3 minutes.
  7. Reduce heat to medium-low and allow to simmer for 5 minutes.
  8. Season with salt & pepper to taste.
  9. Serve with basmati rice.


  • Serving Size: 1/4 recipe
  • Calories: 296
  • Sugar: 7g
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 50g
  • Fiber: 9g
  • Protein: 4g

Keywords: Roasted sweet potato and pineapple curry, vegan curry recipe, how to make thai curry