sweet potato kofta with turmeric curry

This vibrant sweet potato kofta curry is a satisfying way to bring together warming spices, hearty vegetables, and bright flavors—all in one nourishing dish. Kofta, traditionally spiced meatballs, are reimagined here with mashed sweet potatoes and chickpeas, then baked instead of fried for a lighter, wholesome version that still delivers on flavor. The turmeric coconut curry sauce is fragrant, comforting, and perfect for late summer or early fall when you're craving something cozy but still full of fresh ingredients.

We're using local North Carolina sweet potatoes here, subbing in the classic orange-fleshed variety in place of the original purple sweet potatoes. These are rich in beta-carotene, fiber, and complex carbohydrates, making them both nutritious and filling. The turmeric sauce also gets a local twist with fresh turmeric root instead of dried. The result is a velvety, golden curry that complements the natural sweetness of the kofta beautifully. Serve with rice, naan, or just a spoon — it’s that good.

Photo and recipe adapted from making thyme for health

Visit their site to see the original recipe or scroll down for our interpretation.

sweet potato kofta with turmeric curry

prep time: 30 min

cook time: 1 hour

4-6 servings

Ingredients

for the kofta:

3 orange-fleshed sweet potatoes

2 tsp cumin

2 tsp chili powder

1 tsp sea salt

1\2 cup chickpea flour

for the tumrmeric curry:

1 tbsp olive oil

1 small onion

3 garlic cloves

1 tbsp ginger

1 jalapeno

3 carrots

2 bell peppers

2 tbsp fresh turmeric

1 tsp cumin

1 tsp chili powder

1\2 tsp curry

1\4 tsp cayenne

1 (14-ounce)can coconut milk

juice from 1 lime

cilantro

preparation

1. prep the vegetables
   peel & mash the sweet potatoes
   chop the onion
   mince the garlic cloves &the ginger
   core & chop the jalapeno
   peel & slice the carrots
   core & slice bell peppers into 2” strips

2. In a large pot, place the peeled sweet potatoes and cover with water. Bring to a boil and let cook for about 20 minutes, until potatoes are soft enough to mash. Drain the excess water and allow to cool for at least 10 minutes.

3. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat and set aside.

4. Mash the potatoes with a fork or potato masher. Add the chickpea flour, cumin, chili powder and salt then stir to combine. Using your hands, form the mixture into tablespoon-sized balls and place on the lined baking sheet.

5. Lightly coat (or spray) each one with high heat oil then bake in the oven for 10-15 minutes, until light golden brown. Flip each one and bake for an additional 10-15 minutes.

6. In a skillet, warm the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the ginger, garlic, peppers, and carrot, sprinkle with spices and cook for another 3-5 minutes.

7. Pour in the coconut milk and simmer for 5 more minutes. Add salt to taste (I use about 1/4 teaspoon). Remove from heat and stir in lime juice. Serve warm with cooked kofta. Garnish with cilantro.

8. Enjoy!

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