Easy Vegan Sweet Potato Curry

It’s quick, it’s easy, it’s yummy, it’s filling, it’s nutritious…I could go on! This easy vegan sweet potato curry checks all the boxes for a perfect weeknight dinner to keep everyone happy and full. Many of the ingredients can be switched out for whatever you have on hand, which means you can make this your own each and every time. Ginger, curry paste, onion and sweet potatoes give you so much flavor, with such little effort. Chickpeas, red bell pepper (or green beans, cauliflower, spinach, whatever you’d like!), and coconut milk give it the perfect stew-like texture. It’s gluten-free, vegan, soy-free, nut-free, refined sugar-free, and can also be grain-free if you eat on its own or with cauliflower rice. Added bonus: leftovers. This recipe makes plenty to either serve a crowd or save for later. The flavors get better over time, so it makes a perfect freezer meal for those busy nights!

Vegan Sweet Potato Curry

Easy Vegan Sweet Potato Curry

Warm up, cozy up, and fill up with this flavor-packed and nutrient-packed easy vegan sweet potato curry. It’s perfect for the cold winter months, but also goes great with fresh summer veggies, so you can pull this recipe out year-round. Did I mention how quickly this all comes together? So quick. One pot. Pantry ingredients. Honestly, this is one to keep in your back pocket since it doesn’t require much forethought and all cooks in one pot. 

The ginger, curry paste, and onion add incredible depth of flavor, but without it being too spicy — meaning it’s really perfect for the whole family.  Plus, you can use whatever veggies your crew prefers.  

Easy Vegan Sweet Potato Curry Recipe

How to Make this Easy Vegan Sweet Potato Curry

Let’s get into how quick and easy this is. It uses mostly ingredients you likely have in the pantry and is super flexible in terms of switching out different veggie additions.  That makes it great for those “I have nothing planned, what should I cook?” nights. Start by heating up your soup pot — this is a great tip to speed things up and start cooking as soon as you’re done chopping your vegetables. Add some extra virgin olive oil and your chopped onions, salt, and pepper to your pot and give it a quick stir. Cook the onions until they are fragrant, soft and translucent — about 3-5 minutes.

After that, add the curry paste, ginger, and garlic to really help develop those deep flavors for a few more minutes on medium-high heat. Then, add in the sweet potatoes (chopped in small cubes for faster cooking and smaller, fork-ready bites), the rest of your chosen veggies (I used red bell pepper, but really anything you’d like!), drained chickpeas (optional), and full-fat coconut milk. Stir together, making sure everything is well coated and evenly distributed. Then cover and set the burner to low for about 10 minutes, stirring every few minutes or so. 

Quick tip:  To cut down on the prep work use store-bought ginger garlic paste instead of fresh ginger and fresh garlic.

Once its simmered and stewed, you can eat this on it’s own or with brown rice, coconut rice, quinoa, or cauliflower rice to really sop up those delicious flavors. I highly recommend a squeeze of fresh lime and some fresh cilantro to round out all the flavors. 

Easy Vegan Sweet Potato Curry

Health Benefits of this Easy Vegan Sweet Potato Curry

With sweet potatoes as the base, you really can’t go wrong. Delicious and bright, they offer amazing health benefits with fiber, vitamins, and antioxidants, along with their rich flavor and beautiful orange color. Ginger is known to improve digestion and reduce inflammation.  The curry (turmeric) helps with inflammation and joint pain. Onion is always a great addition, helping to support immunity and control blood sugar. The chickpeas are optional, but add nutrient-dense plant-protein and make it super hearty. I top it off with full-fat coconut milk for that smooth, creamy flavor. 

Easy Vegan Sweet Potato Curry

What to Serve with Easy Vegan Sweet Potato Curry

Though this is truly a meal on its own and can be served alone, you can’t go wrong adding some additional sides:

This dish definitely calls for something refreshing for dessert.  Here are some fun ideas:

Now, let’s make a batch of this Easy Vegan Sweet Potato Curry!

This Easy Vegan Sweet Potato Curry recipe will be an instant favorite to serve for dinner on busy weeknights.  It is naturally vegan, gluten-free, grain-free, peanut-free and refined sugar-free. 

I cannot wait for you to give this Easy Vegan Sweet Potato Curry a try!  

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Vegan Sweet Potato Curry

Easy Vegan Sweet Potato Curry


  • Author: Elaine Gordon
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 6-8 1x

Description

It’s quick, it’s easy, it’s yummy, it’s filling, it’s nutritious…I could go on! This easy vegan sweet potato curry checks all the boxes for a perfect weeknight dinner to keep everyone happy and full. Many of the ingredients can be switched out for whatever you have on hand, which means you can make this your own each and every time. Ginger, curry paste, onion and sweet potatoes give you so much flavor, with such little effort. Chickpeas, red bell pepper (or green beans, cauliflower, spinach, whatever you’d like!), and coconut milk give it the perfect stew-like texture. It’s gluten-free, vegan, soy-free, nut-free, refined sugar-free, and can also be grain-free if you eat on its own or with cauliflower rice. Added bonus: leftovers. This recipe makes plenty to either serve a crowd or save for later. The flavors get better over time, so it makes a perfect freezer meal for those busy nights!


Scale

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 medium white onion, diced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 inches of ginger, peeled and grated through a microplane 
  • 1 large garlic clove, minced or pressed through a garlic press
  • 1 tablespoon red curry paste
  • 2 medium sweet potatoes, peeled and diced
  • 1 red bell pepper, stem and seeds removed, diced*
  • 1, 13.5 ounce can chickpeas, drained and rinsed
  • 1, 13.5 ounce can full-fat coconut milk 

Serve with:

  • 1 lime, juiced
  • 1 cup fresh cilantro large stems removed, chopped
  • quinoa, brown rice, coconut rice, cauliflower rice or plain

Instructions

  1. Heat oil in a large pot over medium heat.  Add onions, salt and pepper and saute until onions are fragrant and translucent (about 3-5 minutes).  Add ginger, garlic and curry paste and stir to coat the onions well.
  2. Add sweet potatoes, red bell pepper (or whatever extra vegetable you have on hand), chickpeas and coconut milk.  Stir until well combined and cover, cooking for another ten minutes.  Stir every few minutes.
  3. Serve immediately over quinoa, rice or on its own.  Garnish with fresh lime juice and fresh cilantro.  Store leftovers in an airtight container for up to one week.  If freezing, be sure to place in an airtight container leaving an inch of space at the top to allow for expansion.

Notes

*Chopped green beans and cauliflower also work well here in place of the bell pepper.

If you prefer a more brothy curry you can add low-sodium vegetable broth.

  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai

Keywords: easy vegan sweet potato curry

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2 Comments

  1. Janice

    Absolutely delicious! The flavor combination is perfect! We loved this so much that I’m seriously considering making another batch tomorrow to stash in the freezer. Thank you for another great recipe.

    Reply
    • Elaine Gordon

      Thank you so much for letting me know! I freeze this one all the time too! All the best to you!

      Reply

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