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Sweet Potato Habanero Coconut Curry

Tags: dairy free, gluten free, grain free, hot sauce, soy free, vegan, vegetarian,

Estimated Time: 1 hour

Servings: 6

Sweeeeeeet potato curry! (Buh-buh-buh!) Good times never seemed so good. 

Made with our Habanero Hot Sauce, we’re excited to share a new recipe that uses a heritage-inspired food in a new way. We’re always looking for ways to invite more people to the table, and hope that this recipe brings you and your loved ones together.


  • 1 Large Sweet Potato, peeled and small diced 
  • 1 Can Chickpea, Drained & Rinsed
  • ½ Yellow Onion, thinly sliced 
  • 3 Garlic cloves, minced
  • 1 tbsp Ginger, minced 
  • 2 tbsp Curry Powder 
  • ½ tbsp Tumeric Powder 
  • 1 Can Coconut Milk, unsweetened, full fat 
  • 2-3 tbsp Siete Habanero Hot Sauce 
  • 2 tbsp Coconut Oil 
  • 1 cup Vegetable Stock 
  • 1 cup Fresh Spinach 
  • Salt and Pepper


  1. Heat a medium sized pan to medium. Add oil, onions, garlic and ginger. Cook until the onions are translucent.  
  2. Add diced potatoes, chickpeas, curry, and tumeric. Add coconut milk and just enough stock to cover all veggies.
  3.  Simmer on low until sweet potatoes are fork tender Add spinach and stir until it wilts. Finish with habanero hot sauce, salt, and pepper. 
  4. Serve alongside Siete Chickpea Tortillas and white basmati Rice. 

Used in this Recipe

Habanero Hot Sauce