Easy Vegan Sweet Potato Curry

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Oil-free and vegan, this sweet potato curry is a must-try! Serve it over rice, quinoa, naan bread or a green salad for dinner tonight.

As the chunks of sweet potato simmer to become soft, the house fills with the aroma of curry. This usually brings my boys into the kitchen, asking, “what are you cooking!”

Sweet Potato Curry with Coconut Milk

Curry is a strong flavor. The addition of coconut balances out the spice in a comforting, one-pot meal.

My family stopped using oil to sauté veggies many years ago, we use a little water to keep veggies from sticking. Why add fat when you don’t have to?

Easy Vegan Sweet Potato Curry Recipe

Ingredients

• 2 Tablespoons water 
• ½ medium onion, fine diced 
• 2 teaspoons minced garlic, about 3 cloves 
• 3 Tablespoons red curry paste 
• 1 (14.5 ounce) can crushed tomatoes 
• 3 ½ cups peeled and diced sweet potato 
• 1 teaspoon turmeric 
• 1 teaspoon ground ginger  
• 2 (13.5 ounce) cans coconut milk 
• Basmati rice, optional side 

Instructions

Step 1 – Cook Onion

In a large saucepan or dutch oven, cook the diced onion and sauté in water until it is softened. If the onion starts to stick, add a couple more tablespoons of water. 

Step 2 – Add Garlic and Curry Paste

Add in the minced garlic and red curry paste to the skillet.

Step 3 – Stir

Stir well to combine with the onions and let it cook for 1-2 minutes more until fragrant.  

Step 4 – Mix in Tomatoes and Sweet Potato

Mix in the crushed tomatoes and sweet potato. 

Step 5 – Season

Season mixture with turmeric and ginger, stir to incorporate.  

Step 6 – Add Coconut Milk

Pour in the coconut milk, stirring well to ensure the sweet potatoes are well coated.

Step 7 – Simmer

Bring everything to a simmer and simmer on medium low heat, stirring occasionally, for 30-40 minutes or until the sweet potatoes have softened and the mixture has thickened.

Step 8 – Serve

Serve immediately. My favorite way to serve potato curry is over basmati rice.

For a nutritious alternative to rice, consider serving the curry with cooked quinoa. Quinoa adds a nutty flavor and a unique texture. You can also use another grain, couscous or even roasted vegetables as a base.  

A simple green salad with fresh lettuce, tomatoes, cucumbers, and a light vinaigrette can provide a refreshing contrast next to the spicy curry as well. This is a versatile dish with lots of options!

Storage

It is best to store any leftover sweet potato curry in an airtight container in the refrigerator for 3-5 days. Warm up the mixture gently on the stovetop to regain the original consistency, so it doesn’t split from overheating.

You can also freeze sweet potato curry in an airtight container for up to 3 months.  

More Plant Based Dinner Ideas

If you like this recipe, check out these other vegan dinners:

• Vegan Pad Thai in Less Than 30 Minutes
• Cauliflower and Sweet Potato Curry
• Instant Pot Mexican Quinoa
• Vegetable Spaghetti
• Vegan Bolognese Pasta with Lentils

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