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Vegan Sweet Potato Curry

Easy Vegan Sweet Potato Curry

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5 from 1 review

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!

Ingredients

Scale
  • 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 (or 1.5 cups cooked chickpeas)
  • 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.

  • Prep Time: 5
  • Cook Time: 15
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://www.eatingbyelaine.com/easy-vegan-sweet-potato-curry/