Go Back
- 2 medium sweet potatoes, peeled and diced - 1 can (400 ml) coconut milk - 1 can (400 g) chickpeas, drained and rinsed Sweet potatoes bring a sweet, earthy flavor. They also add a creamy texture. Coconut milk adds richness and a hint of sweetness. Chickpeas provide protein and a hearty bite. Together, they create a balanced and filling dish. - 2 tablespoons red curry paste - 2 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon lime juice Red curry paste gives the dish its spicy kick. Garlic adds a robust flavor, while ginger gives warmth. Lime juice brightens the curry and adds a zesty twist. These spices work together to create a rich, comforting flavor. - 1 large onion, chopped - 1 bell pepper, diced (any color) - 1 tablespoon olive oil Onion adds sweetness and depth. Bell pepper adds color and crunch. Olive oil helps sauté the vegetables, enhancing their flavors. Each ingredient plays a role in making this curry a delightful experience. You can find the full recipe to make this dish easily. 1. Start by peeling the sweet potatoes. Use a sharp peeler for best results. 2. Dice the sweet potatoes into small cubes. Aim for even sizes for even cooking. 3. Next, chop the onion until it is in small pieces. This adds great flavor. 4. Dice the bell pepper into small chunks. You can use any color you like. 1. In a large pot, heat the olive oil over medium heat. Wait for it to shimmer. 2. Add the chopped onion and sauté for about 5 minutes. Cook until it is soft and translucent. 3. Stir in the minced garlic and grated ginger. Cook for another minute until fragrant. 4. Add the red curry paste to the pot. Mix it well with the onions, garlic, and ginger. Cook for 2 more minutes while stirring. 5. Toss in the diced sweet potatoes and bell pepper. Stir to coat them with the spices. 6. Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer. 1. Cover the pot and let it simmer for about 15-20 minutes. Cook until the sweet potatoes are tender. 2. Stir in the chickpeas and lime juice. Cook for an additional 5 minutes to heat through. 3. Season with salt and pepper to taste. Adjust the seasoning to your liking. 4. Remove from heat and let it sit for a few minutes before serving. This easy method helps you create a warm and tasty Vegan Sweet Potato Curry. For the complete recipe, check the Full Recipe section. To achieve a creamy consistency in your curry, use full-fat coconut milk. This gives a rich texture and flavor. Stir it well into the pot to blend with the spices. For the best cooking times for sweet potatoes, cut them into small, even pieces. This helps them cook evenly and quickly. Simmer them for about 15 to 20 minutes until they're tender. When serving, place the curry in deep bowls. This makes it look inviting. Garnish with fresh cilantro for color. Serve with fluffy rice or warm naan for a hearty meal. You can also pair it with a simple side salad. A fresh cucumber salad offers a nice crunch and complements the curry well. Sweet potatoes are packed with vitamins A and C. They also provide fiber, which is good for digestion. Eating sweet potatoes can help you feel full longer. A vegan diet has many advantages. It can lower the risk of heart disease and improve overall health. Plus, it encourages eating a variety of fruits and veggies, which boosts your nutrient intake. {{image_2}} You can easily change the vegetables in this curry. Try adding carrots, peas, or zucchini. Each will bring a unique taste and texture. You can also swap chickpeas for lentils or black beans. These options add protein and fiber, making your dish even more filling. If you like heat, add more red curry paste. For a milder dish, use less. You can also add fresh herbs like basil or cilantro. These herbs can brighten the dish and add fresh notes. A squeeze of fresh lime juice can also enhance flavors. You can make this curry in different ways. The Instant Pot is quick and easy. It cooks the sweet potatoes perfectly in a short time. The stovetop method allows you to watch as it cooks and adjust flavors. A slow cooker is great for busy days. Just set it up in the morning, and dinner will be ready when you return. For the full recipe, follow the steps outlined above. Enjoy making your vegan sweet potato curry! You can store leftover vegan sweet potato curry in an airtight container. Make sure it cools down first. Place it in the fridge within two hours of cooking. This dish will last for about 3 to 5 days. When reheating, make sure it is heated all the way through. To freeze the curry, let it cool completely before packing. Use a freezer-safe container or bag. This way, you can store it for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave, stirring often. You can prepare this curry ahead of time for busy days. Cook a larger batch and divide it into portions. Store them in individual containers for quick meals. This makes it easy to grab and heat when you need something tasty and healthy. This way, you always have a comforting meal ready to enjoy! What to serve with Vegan Sweet Potato Curry? I love serving Vegan Sweet Potato Curry with fluffy rice or warm naan. Rice soaks up the rich sauce. Naan adds a nice touch of flavor. You can also add a fresh salad on the side for crunch. Can I make this curry gluten-free? Yes, this recipe is easily gluten-free! Just ensure you use gluten-free naan or rice. Most red curry pastes are gluten-free, but check the label to be sure. How to make it spicier? To add heat, try using extra red curry paste. You can also add sliced fresh chili peppers. If you like it really hot, sprinkle in some cayenne pepper to taste. Ways to add protein to the dish Chickpeas are great, but you can also add tofu or tempeh. Cook the tofu until golden before adding it to the curry. You could also mix in edamame or lentils for extra protein. Caloric content per serving Each serving of Vegan Sweet Potato Curry has about 300 calories. This can vary based on portion size and added ingredients. Key vitamins and minerals benefits Sweet potatoes are rich in vitamin A, great for your eyes and skin. Chickpeas provide protein and fiber, helping you feel full. Coconut milk adds healthy fats, which keep your heart happy. This blog post covers delicious vegan sweet potato curry. We discussed main ingredients like sweet potatoes, coconut milk, and chickpeas. I shared cooking steps and tips for a perfect dish. You can adjust the spices and customize it easily. Remember to store leftovers correctly to keep them fresh. Overall, this recipe is not just tasty but also packed with nutrients. Enjoy making this dish for yourself or friends!

Vegan Sweet Potato Curry

Discover the delightful flavors of creamy vegan sweet potato curry! This simple recipe features tender sweet potatoes, chickpeas, and aromatic spices all simmered in rich coconut milk. Perfect for a cozy dinner, it's easy to make and incredibly satisfying. Ready in just 35 minutes, it’s ideal for busy weeknights. Click through to explore the full recipe and elevate your plant-based cooking today!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (400 ml) coconut milk

1 cup vegetable broth

1 can (400 g) chickpeas, drained and rinsed

1 large onion, chopped

2 cloves garlic, minced

1 inch ginger, grated

2 tablespoons red curry paste

1 tablespoon olive oil

1 bell pepper, diced (any color)

1 tablespoon lime juice

Fresh cilantro for garnish

Salt and pepper to taste

Instructions
 

In a large pot, heat the olive oil over medium heat.

    Add the chopped onion and sauté for about 5 minutes until translucent.

      Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.

        Add the red curry paste to the pot, mixing it well with the onions, garlic, and ginger. Cook for 2 more minutes, stirring frequently.

          Add the diced sweet potatoes and bell pepper to the pot, stirring to coat them with the spices.

            Pour in the vegetable broth and coconut milk, bringing the mixture to a gentle simmer.

              Cover the pot and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.

                Stir in the chickpeas and lime juice, and cook for an additional 5 minutes to heat through.

                  Season with salt and pepper to taste.

                    Remove from heat and let it sit for a few minutes before serving.

                      Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                        - Presentation Tips: Serve the curry in deep bowls, garnished with a sprinkle of fresh cilantro. Accompany it with fluffy rice or warm naan for a complete meal.