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!
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.
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.
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 c