Main Dish Recipes

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

Let’s add some variety to dinner tonight with a plant-based cauliflower and sweet potato curry. If you have never made curry, don’t be intimidated. It is simply a unique flavor achieved with certain spices and coconut milk.

What is Curry?

Curry is a dish with flavors originating from South Asia. A variety of spices combine with coconut milk to form a sauce or gravy that is combined with meat or vegetables. It is typically orange in color and can be spicy. The level of spice depends on preferences and what the recipe calls for.

What Does Curry Taste Like?

The combination of spices will determine the taste of a curry. Traditional Asian spices like cumin, coriander, red chili powder, and turmeric create an earthy, savory flavor. However, there are hundreds of variations depending on the ingredients.

This plant-based version of cauliflower and sweet potato curry uses Thai curry paste, fresh ginger and garlic. To achieve a spicier curry, add red chili powder, more Thai curry paste or your favorite hot sauce.

It is easy to customize the level of spice. I often keep it tame for my boys, and add more spice for my husband. This meal never gets boring because I can continually play with the combination of spices and additions.

How to Make Plant-Based Cauliflower and Sweet Potato Curry

Ingredients

• 1/2 cup White Onion (chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Ginger (fresh, grated or minced)
• 1/4 cup Water
• 2 tbsps Thai Red Curry Paste
• 1 1/2 cups Veggie Broth
• 1 cup Canned Coconut Milk (full fat)
• 1/2 cup Dry Red Lentils
• 1 head Cauliflower (small, chopped into florets)
• 1 Sweet Potato (medium-sized, peeled and cut into cubes)
• 1/4 cup Cilantro (chopped, optional for garnish)

Step 1 – Heat

Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.

Step 2 – Cook

Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.

Step 3 – Add Cauliflower and Sweet Potato

Add the cauliflower and sweet potato to the pot. Stir to combine, then cover with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the vegetables are tender, stirring often.

Step 4 – Season

Season with additional salt if needed, and divide between bowls. Top with cilantro, if using, and enjoy.

Serving Options

One serving size is approximately 2 cups of curry. Eat it by itself or serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice.

Add More Flavor

For a twist, stir in lime juice, and serve it with extra lime wedges and cilantro. To make a spicier curry, add more curry paste or your favorite hot sauce.

Storage

Refrigerate any leftover curry in an airtight container for up to five days.

More Plant-Based Meals

If you enjoyed this recipe, check out these other delicious plant-based meals:

• Sweet Potato and Black Bean Bowl
• Vegan Bolognese Pasta with Lentils
• Flavor Packed Moroccan Chickpeas
• Vegan Burgers
• Vegetable Spaghetti