Harry’s sweet potato and blueberry curry with pomegranate pilau

This is an innovative and super healthy curry created by our very own Harry.


For the curry
  • 1 large sweet potato (around 400g)
  • 150g fresh blueberries (plus a few more to garnish)
  • 100g low-fat Greek yoghurt
  • 150ml milk *you could swap this and the yoghurt for around 200ml of coconut cream if you want to make it vegan
  • 4 tsp dried coriander leaf, 2 tsp ground coriander
  • 4 tsp ground ginger
  • 4 cloves of garlic (minced) *top tip: crush with side of knife and add salt to make mincing much easier
  • 2 tbsp olive oil
  • 2 tsp turmeric
  • 2 tsp ground cinnamon
  • 2 tsp chilli flakes
  • salt (to taste)
  • 1 tsp garam masala
  • 2 tsp chia seeds
For the pomegranate pilau
  • 2 tbsp olive oil
  • 2 shallots (finely diced) *top tip: cut in half but don’t cut off the root yet, make incisions longways up to just before the root, then you can finely dice with ease!
  • 1 tsp ground cumin
  • 3 tsp turmeric
  • 1 grated carrot
  • 1/2 cup long-grain rice
  • 250ml boiling water
  • salt (to taste)
  • 50g frozen peas
  • 100g pomegranate seeds (and a few more to garnish)


  • Boil the sweet potato until moderately soft, then set aside.
  • Meanwhile, blend the blueberries, coriander (dried and ground), ginger, yoghurt and milk. Set aside once it’s nicely mixed.
  • Then start the pilau rice by frying the shallot in the olive oil, the cumin and the turmeric on a medium heat. When soft, turn the heat down and mix in the grated carrot.
  • While the carrot is cooking, start the curry by cooking the garlic in the olive oil on a low heat. As soon as it starts to brown (should be around 1-2 minutes), add the turmeric, cinnamon, chilli flakes, and a pinch of salt and cook for a few more seconds.
  • Next, adding the already-cooked sweet potato and cook for a minute. Then add the blueberry sauce mixture, mixing into the sweet potato, and leave to simmer on the lowest heat possible while you finish the pilau rice. If you see the curry getting a little too thick, stir in a dash of water.
  • To finish the pilau rice, mix the onion and carrot mixture, rice, 125ml of boiling water and a pinch of salt in a large microwaveable dish. Cook uncovered in the microwave for 4 minutes (900W). Stir, and put it back in for a further 4 minutes, still uncovered. Then add the peas, stir, and microwave for a further 3 minutes, this time covered. To finish, stir in the pomegranate seeds and it’s ready to serve.
  • Mix the garam masala into the curry, then serve. Garnish with the chia seeds, a few more fresh blueberries and some pomegranate seeds.