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3.5 (2 votes)

Curried sweet potato röstis with roasted vegetables

In need of some healthy dinner inspiration? Make these curried sweet potato röstis your go-to veg-packed healthy option. They're vegan too!

Serves 4

Prep Time 20 min

Cooking Time 20 min


  • 1 red and 1 yellow pepper, 
  • 2 courgettes, chopped
  • 1 red onion, cut into thin wedges
  • Spray cooking oil
  • 400g can chickpeas in water, drained
  • 100g mixed salad leaves
  • 1tbsp balsamic vinegar
  • 600g sweet potatoes, peeled 
and grated
  • 1tbsp Thai red curry paste
  • 2tbsp cornflour
  • 2tbsp olive oil
  • 150g reduced-fat coconut yogurt
  • Zest and juice ½ lemon, 
plus wedges to serve


  1. Heat the oven to 220°C/fan 200°C/gas 7 and line a large baking tray with non-stick baking paper. Put the peppers, courgettes and onion in the tray and spray with oil, then bake for 20 min or until tender. Transfer the mixture to a large bowl, then add the chickpeas, salad leaves and vinegar and toss to combine.
  2. Meanwhile, combine the grated sweet potatoes, curry paste 
and cornflour in a medium bowl, then divide into 8 balls (5–6tbsp each). Heat 1tbsp of the olive oil in a large non-stick frying pan over a medium heat. Put 4 balls in the hot pan and flatten gently with a spatula. Cook for 2–3 min on one side, then gently flip and cook for a further 2–3 min or 
until the röstis are crisp and golden. Repeat with the remaining oil and sweet potato mixture.
  3. Combine the yogurt, lemon zest and juice in a small bowl. Serve the röstis with the salad, topped with the yogurt and a grind of black pepper, with lemon wedges to squeeze over.

Bulk it up: Serve each portion topped with a poached or fried egg for an extra hit of protein.

Nutrition per serving

Read more on how we calculate nutrition.
392kcal 9.1g 11g 3g 11g 17g 0.5g 185mg 57g 3.1mg

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