My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Recipes

Easy Watermelon Slushie

by Leave a Comment

Try this Watermelon Slushie recipe made with frozen watermelon, lime juice, and a touch of brown sugar for a naturally sweet and refreshing treat.

How to Make a Watermelon Slushie at Home

My kids ask for watermelon slushies from convenience stores and see the fast food commercials. Those are filled with dyes and processed ingredients. It’s easy to make them at home, so I know exactly what’s in them!

It takes a little preplanning to freeze the watermelon in advance. Once that’s done, just toss the frozen cubes into a blender with some lime juice and sugar or maple syrup.

Can You Blend and Freeze Watermelon?

Yes, but I prefer to do it the other way around. Freeze the watermelon first, then blend it into a slushie.

Cut the watermelon into cubes, and place it in an even layer on a sheet pan or in plastic freezer bags. Place them in the freezer for at least two hours. I leave mine overnight.

Now the watermelon is ready to be blended into a delicious slushie!

Watermelon Slushie Recipe

Ingredients

  • 7 cups watermelon, cubed 
  • ½ cup lime juice 
  • ¼ cup light brown sugar, packed, or maple syrup 
  • 6-10 Tablespoons cold water 
  • Lime slices, optional garnish 

Instructions

Step 1 – Freeze Watermelon

Lay the cubed watermelon on a baking sheet in the freezer or place it in a single layer in sealable plastic bags and freeze until frozen, 2 hours to overnight.  

Step 2 – Gather Ingredients

Once the watermelon is frozen, and you’re ready to make your Slushie, place the frozen watermelon, lime juice, and brown sugar in a large blender.  

Step 3 – Blend

Blend for 3-5 minutes, tamping (pushing all ingredients down towards the blades) often until everything is smooth and creamy. If your blender doesn’t come with a tamper you should stop the blender every so often and carefully press the ingredients down and towards the blades with a spatula.  

Step 4 – Check Consistency

If the mixture is too thick and dry, this will depend on how much juice your watermelon had, add 2-3 Tablespoons of cold water and blend until combined.  

Step 5 – Adjust Moisture

Continue adding 2-3 Tablespoons of cold water and blending until you reach your desired consistency.  

Step 6 – Serve

Serve cold in glasses with straws and lime slices, optional.  

Storing Watermelon Slushie

The watermelon slushie is best served immediately after blending. If you have leftovers, store them in an airtight container for up to a week.

Before serving the stored slushie, allow it to thaw on the counter for 10-15 minutes, and then blend it in the blender to restore its texture. Note that the slushie may lose some of its original texture and flavor after freezing, so it’s best to consume it fresh. 

More Plant Based Recipes with Fruit

If you like this recipe, check out these other ideas where fruit is the star:

Yield: 3-4 Servings

Watermelon Slushie

Watermelon Slushie

Try this Watermelon Slushie recipe made with frozen watermelon, lime juice, and a touch of brown sugar for a naturally sweet and refreshing treat.

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 7 cups watermelon, cubed
  • ½ cup lime juice
  • ¼ cup light brown sugar, packed, or maple syrup
  • 6-10 Tablespoons cold water
  • Lime slices, optional garnish

Instructions

  1. Lay the cubed watermelon on a baking sheet in the freezer or place it in a single layer in sealable plastic bags and freeze until frozen, 2 hours to overnight.  
  2. Once the watermelon is frozen, and you’re ready to make your Slushie, place the frozen watermelon, lime juice, and brown sugar in a large blender.  
  3. Blend for 3-5 minutes, tamping (pushing all ingredients down towards the blades) often until everything is smooth and creamy. If your blender doesn't come with a tamper you should stop the blender every so often and carefully press the ingredients down and towards the blades with a spatula.  
  4. If the mixture is too thick and dry, this will depend on how much juice your watermelon had, add 2-3 Tablespoons of cold water and blend until combined.  
  5. Continue adding 2-3 Tablespoons of cold water and blending until you reach your desired consistency.  
  6. Serve cold in glasses with straws and lime slices, optional.  

Notes

If you have leftovers, you can store them in an airtight container for a week. Before serving the slushie, allow it to thaw on the counter for 10-15 minutes, and then blend it in the blender to restore its texture.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Vegan Potato Salad: Simple and Creamy

by 2 Comments

Potato salad is a beloved classic dish that graces tables at picnics, barbecues, and gatherings of all kinds. With its creamy texture and tangy flavor, it’s a crowd-pleaser that never goes out of style. Creamy vegan potato salad is a delicious twist on the classic recipe that’s just as satisfying and flavorful, without any dairy or animal products.

What makes vegan potato salad so irresistible? It’s all about the creamy texture, tangy flavor, and wholesome ingredients that come together to create a dish that’s both comforting and nutritious. By using plant-based ingredients, like vegan mayonnaise, you can enjoy all the deliciousness of traditional potato salad while meeting your dietary needs.

Normally, I don’t use oil or products with oil in any of my recipes. I do have a few exceptions. I always use oil cooking spray when making pancakes so they don’t stick. And, I always use plant-based/vegan mayo in my potato salad, chickpea salad and Vegan Tuna Salad. You are welcome to use a homemade vegan mayo but I stick to the store-bought vegan mayo.

Additionally, vegan potato salad is incredibly versatile and can be customized to suit your taste preferences. Whether you prefer a classic recipe or want to get creative with add-ins, the possibilities are endless.

What is Vegan Potato Salad Made of?

Well, potatoes of course! Let’s take a look at each ingredient used to make an easy vegan potato salad.

  1. Russet Potatoes: Russet potatoes are a starchy variety of potato with a light and fluffy texture when cooked. They hold their shape well in potato salad and absorb flavors nicely. When peeled and diced, they provide the perfect base for a creamy vegan potato salad. However, if you prefer a creamier texture and don’t mind the skin, golden potatoes can be used as a substitute. They have a thinner skin and a slightly sweeter flavor, making them a great option for potato salad without the need for peeling.
  2. Vegan Mayo: Vegan mayo is a plant-based alternative to traditional mayonnaise, typically made from ingredients like vegetable oil, vinegar, and plant-based milk or aquafaba (the liquid from cooked chickpeas). It provides the creamy texture and tangy flavor that is characteristic of potato salad dressing, without the use of eggs or dairy.
  3. Dill Pickles: Dill pickles add a crunchy texture and tangy flavor. When diced and mixed into the salad, they provide bursts of flavor and contrast to the creamy dressing and tender potatoes.
  4. Onion: Diced onion, whether sweet onion or red onion, adds a subtle bite and sharpness to the potato salad. Sweet onions have a milder flavor and are less pungent than red onions, making them a good choice for those who prefer a milder onion flavor. Red onions add color and a slightly stronger flavor profile, which can complement the other ingredients in the salad.
  5. Yellow Mustard: Yellow mustard provides a tangy and slightly spicy flavor to the potato salad dressing. It helps to balance the richness of the vegan mayo and adds depth of flavor to the dish.
  6. Salt and Pepper: Salt and pepper are optional seasonings that can be added to taste, depending on personal preference. They help to enhance the flavors of the other ingredients in the potato salad and add a final touch of seasoning. If you prefer a saltier salad, you can add more salt, but be sure to taste as you go to avoid over-seasoning.

Possible Garnishes:

  • Fresh Dill: Chopped fresh dill adds a burst of freshness and herbaceous flavor to the potato salad. Sprinkle it over the top of the salad just before serving for a vibrant and aromatic garnish.
  • Green Onions: Sliced green onions add a pop of color and mild onion flavor to the potato salad. They can be sprinkled over the top or mixed into the salad for added freshness and crunch.
  • Paprika: Paprika adds a subtle smokiness and depth of flavor to the potato salad. You can sprinkle it over the top of the salad for a touch of color and flavor, or mix it into the dressing for a more subtle effect.

How to Make Vegan Potato Salad

Ingredients

  • 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
  • ¼ cup to ½ cup Vegan Mayo
  • 1/2 cup diced dill pickles
  • 1/4 cup diced onion (sweet onion or red onion)
  • 1 Tbsp yellow mustard
  • Salt and pepper (if desired)
  • Possible garnishes: fresh dill, green onions or paprika

Instructions

Step 1 – Prepare Potatoes

Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.

Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.

Step 2 – Mix Well

Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.

Step 3 – Refrigerate

Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.

Step 4 – Garnish and Serve

Before serving, you can garnish with fresh dill, green onions or paprika.

Storage

Any leftovers can be stored in an airtight container in the refrigerator for up to three days.

Customization Tips

Feel free to customize this creamy vegan potato salad to suit your taste preferences and dietary needs. Here are a few ideas to try:

  • Add extra vegetables like diced bell peppers, shredded carrots, or cherry tomatoes for added color and crunch.
  • For a tangier dressing, increase the amount of mustard or pickles in the recipe. Likewise, if you prefer a creamier dressing, you can add more vegan mayonnaise or even a splash of plant-based milk to thin it out.
  • Experiment with different fresh herbs to change up the flavor profile of the potato salad. Fresh chives, basil, tarragon, or cilantro would all be delicious additions.
  • If you’re serving the potato salad at a party or potluck, consider doubling or tripling the recipe to ensure that there’s enough to go around. It’s always a hit with vegans and non-vegans alike!

More Plant Based Side Dishes

If you like this recipe, check out these other plant based side dishes:

Yield: 4 Servings

Creamy Vegan Potato Salad

Creamy Vegan Potato Salad

Try this plant based version of a classic favorite for the perfect side dish.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 4 cups peeled and diced Russet Potatoes (golden potatoes can be substituted and don’t require peeling)
  • ¼ cup to ½ cup Vegan Mayo
  • 1/2 cup diced dill pickles
  • 1/4 cup diced onion (sweet onion or red onion)
  • 1 Tbsp yellow mustard
  • Salt and pepper (if desired)
  • Possible garnishes: fresh dill, green onions or paprika

Instructions

  1. Wash russet potatoes, then peel and cube them into one-inch pieces. Add them to a large pot, cover the potato pieces with water, then bring them to a boil and good for 10-12 minutes or until they are tender.
  2. Drain the potatoes and rinse them with cold water, let the potatoes cool completely in the refrigerator before the next step.
  3. Add the cooked potato cubes to a large bowl. Add the onions, pickles, and Vegan mayo, giving everything a good stir. If you like salt and pepper, add it and stir again.
  4. Taste the potato salad to see if it needs more of anything. It should be creamy. Once it tastes how you like, return it to the refrigerator and allow all the flavors to meld together.
  5. Before serving, you can garnish with fresh dill, green onions or paprika.

Notes

Store leftover potato salad in an airtight container in the refrigerator for up to three days.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

2-Step Steamed White Rice Recipe

by Leave a Comment

Brown rice is the default rice in our house, but we always keep white rice in the pantry for quick meals. Steamed White Rice is versatile, inexpensive and easy to make.

Jasmine rice is one of my favorites, but I also like basmati rice. For years, I used the cheapest generic white rice I could find, and that works too. As I’ve tried different varieties, I get new preferences. Most of the different types of white rice can be interchanged. Some are starchier than others or more aromatic. Just pay attention to the cooking time listed on the package. That will tell you what you need to know.

Plant-Based Recipes to Eat with Steamed White Rice

How to Make Steamed White Rice

Ingredients

  • 2 cups Water
  • 1 cup Jasmine Rice (dry, rinsed)

Step 1 – Boil Water

Bring water to a boil in a medium saucepan.

Step 2 – Simmer

Stir in the rice, cover, and reduce heat to low. Simmer for 15 minutes, or until all the water is absorbed. If the rice is too firm, add a few tablespoons of water and cook longer. Fluff your steamed rice with a fork and enjoy!

Serving Size

Each serving equals approximately one cup of rice.

More Flavor

Add your choice of herbs or spices to create different flavors. You can also cook the rice in broth instead of water.

Storage

Any leftover rice can be stored in a refrigerator in an airtight container for up to six days. You an also freeze cooked rice for up to three months.

Yield: 4 Servings

2-Step Steamed White Rice

Steamed Rice

Steamed white rice is a staple that goes great with so many dishes, and it couldn't be easier to make.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 cups Water
  • 1 cup Jasmine Rice (dry, rinsed)

Instructions

  1. Bring water to a boil in a medium saucepan.
  2. Stir in the rice, cover and reduce heat to low. Simmer for 15 minutes, or until all the water is absorbed. If the rice is too firm, add a few tablespoons of water and cook longer. Fluff with a fork and enjoy.

Notes

  • Serving Size: Each serving equals approximately one cup of rice.
  • More Flavor: Add your choice of herbs or spices to create different flavors. You can also cook the rice in broth instead of water.
  • Storage: Any leftover rice can be stored in a refrigerator in an airtight container for up to six days. You can also freeze cooked rice for up to three months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

No Bake Energy Balls

by 1 Comment

In today’s fast-paced world, finding nutritious and convenient snacks can be a challenge. Enter no-bake energy balls – bite-sized treats packed with wholesome ingredients and plant-based goodness. With a base of oats, they are a nutritious option for satisfying cravings and boosting energy levels throughout the day.

Incorporating No Bake Energy Balls into Your Lifestyle

No-bake energy balls are incredibly versatile and can be enjoyed in a variety of ways throughout the day. Here are a few ideas for incorporating them into your busy lifestyle:

  1. On-the-Go Snack: Keep a stash of energy balls in your purse, backpack, or gym bag for a convenient snack whenever hunger strikes. They’re perfect for satisfying cravings between meals or fueling up before or after a workout.
  2. Breakfast Boost: Start your day on the right foot by enjoying a couple of energy balls alongside your morning coffee or smoothie. They’re a great way to kickstart your metabolism and provide sustained energy to power you through the morning.
  3. Midday Pick-Me-Up: When the afternoon slump hits, reach for an energy ball instead of sugary snacks or caffeine. The combination of complex carbohydrates, protein, and healthy fats will help keep your energy levels stable and your focus sharp.
  4. Dessert Alternative: Swap out traditional desserts like cookies or cake for a healthier option. They satisfy your sweet tooth while providing nourishment and satisfaction without the guilt.
  5. Family-Friendly Treat: Get the whole family involved in making energy balls together. It’s a fun and interactive activity that promotes kitchen skills, creativity, and healthy eating habits.

Plant-based no bake energy balls are a delicious, nutritious, and convenient snack option for anyone looking to fuel their busy lifestyle with wholesome ingredients. With endless flavor variations to choose from and minimal preparation required, energy balls are the perfect solution for satisfying cravings, boosting energy levels, and promoting overall well-being. So why not give them a try and experience the joy of homemade snacking with plant-based no-bake energy balls?

Flavor Variations

From classic combinations to creative twists, there’s no shortage of flavor variations when it comes to this recipe. Here are a few delicious flavor ideas to inspire your culinary creations:

  1. Peanut Butter Chocolate Chip: A timeless favorite, these energy balls combine creamy peanut butter, rolled oats, chocolate chips, and a touch of maple syrup for a sweet and satisfying treat.
  2. Almond Joy: Inspired by the popular candy bar, these feature almonds, shredded coconut, cocoa powder, dates, and a hint of vanilla for a decadent and indulgent snack.
  3. Lemon Blueberry: Light and refreshing, these treats are made with dried blueberries, almond flour, lemon zest, and a drizzle of honey for a burst of citrusy flavor.
  4. Matcha Coconut: For a dose of antioxidants and natural energy, try matcha powder, shredded coconut, almonds, dates, and a splash of almond milk.
  5. Pumpkin Spice: Embrace the flavors of fall with pumpkin puree, warm spices like cinnamon and nutmeg, rolled oats, and chopped pecans for a seasonal treat.

How to Make No Bake Energy Balls

Ingredients

  • 1 ½ cups Old Fashioned Oats 
  • ⅓ cup Ground Flax Seeds 
  • 1 tbsp Chia Seeds 
  • ½ cup Almond Butter 
  • 1/3 cup Maple Syrup 
  • 1 tsp Vanilla Extract 
  • ½ cup Chocolate Chips 

Instructions

Step 1 – Mix Ingredients Together

Stir all of the ingredients together, except for the chocolate chips, until well mixed. 

Step 2 – Fold in Chips

Fold in the chocolate chips. 

Step 3 – Refrigerate

Allow to set up in the fridge for at least a half hour. 

Step 4 – Roll into Balls

Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Recipe Notes

Peanut butter can easily be substituted for almond butter with a 1:1 ratio. Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 

Store the energy balls in an airtight container for up to one week.

Yield: 18-20 Balls

No Bake Energy Balls

No Bake Energy Balls

These no bake treats are delicious and nutritious! You can feel good about giving these protein rich energy balls to your kids as a snack. They’re rich, satisfying, and taste just like a bite sized granola bar, but better!

Prep Time 10 minutes
Additional Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 ½ cups Old Fashioned Oats
  • ⅓ cup Ground Flax Seeds
  • 1 tbsp Chia Seeds
  • ½ cup Almond Butter
  • 1/3 cup Maple Syrup
  • 1 tsp Vanilla Extract
  • ½ cup Chocolate Chips

Instructions

  1. Stir all of the ingredients together, except for the chocolate chips, until well mixed. 
  2. Fold in the chocolate chips. 
  3. Allow to set up in the fridge for at least a half hour. 
  4. Use a 2 tablespoon cookie scoop to scoop out the dough, roll into balls and enjoy! 

Notes

  • Peanut butter can easily be substituted for almond butter with a 1:1 ratio. 
  • Honey can be easily substituted for maple syrup with a 1:1 ratio. If subbing in honey, you do not need to refrigerate the mixture for a full 30 minutes. 
  • Other add-ins to consider are raisins, dried cranberries, white chocolate chips, etc. Just be sure to keep those add-ins to a ½ cup. 

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Grilled Portobello Mushroom Burger

by Leave a Comment

Ready to fire up the grill? Give beef a break with a grilled Portobello mushroom burger. The simple marinade makes them tangy and flavorful.

What is a Portobello Burger Made of?

Portobello burgers are made with Portobello mushrooms instead of ground beef like traditional burgers. The large mushroom caps are similar in size, shape and texture.

However, grilled Portobello mushroom burgers do not taste like hamburgers. The mushrooms are soaked in a savory, sweet and tangy marinade. These flavors are complimented with the usual burger toppings, such as lettuce, tomato and onion to form the perfect bite.

How to Prepare Portobello Mushrooms

It is quick and easy to prepare Portobello mushrooms for the grill. Begin by removing the stems. Then given the mushroom caps a rinse, and dry them with a paper towel or clean cloth.

Be careful not to apply too much pressure when drying the mushroom caps. They can split.

How Do I Make My Portobello Mushroom Not Soggy?

Grilling Portobello mushrooms is a great way to ensure they don’t come out soggy. The marinade and any extra moisture will drip into the grill while cooking. Pan frying or baking Portobello mushrooms may leave them soggy. Using an Air Fryer is a great option, but using a liner could result in some sogginess.

Grilled Portobello Mushroom Burger Recipe

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used) 
  • 1 Tbsp Worcestershire Sauce 
  • 1 Tbsp Liquid Smoke 
  • 1 Tbsp Agave or maple syrup 
  • 1/2 c. water 
  • Portobello Mushrooms (I pick bun size portobellos, one per person) 
  • Whole wheat or bun that is similar in diameter to the mushrooms

Burger Toppings (Optional)

  • Lettuce 
  • Tomato 
  • Red or white onion 
  • Mustard  
  • Pickles 

Instructions

Step 1 – Mix Marinade

Begin by mixing the Braggs Liquid Aminos, Worcestershire sauce, liquid smoke, agave and water in a large bowl or shallow baking dish.

Step 2 – Prepare Portobello Mushrooms

Next remove stems from the Portobello mushrooms. Then rinse and carefully dry them with a paper towel or cloth.  

Step 3 – Marinade Portobello Mushrooms

Now sink the Portobello mushrooms in the marinade for 30 minutes, flipping halfway through.

Step 4 – Grill

Place the Portobello mushrooms on a hot grill. Cook for 10 minutes, then flip. Cook for an additional 5-10 minutes, depending on the size and thickness of your mushrooms.

Step 5 – Assemble Burger

Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard.

The beauty of burgers is each person can add their own toppings to their liking. One of my sons will only eat pickles on his. A lot of pickles! How do you like your grilled Portobello mushroom burger?

If you are cooking for a crowd, the marinade can by doubled or tripled to accommodate the number of Portobello mushrooms you need.

Grilled Portobello Mushroom Burger

More Plant Based Recipes

If you like this recipe, you’ll love these easy vegan recipes too:

Yield: 4 Servings

Grilled Portobello Mushroom Burger

Grilled Portobello Mushroom Burger

A simple marinade turns Portobello mushrooms into mouth watering burgers for the grill.

Prep Time 35 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • 2 Tbsp Braggs Liquid Aminos (soy sauce or tamari can be used)
  • 1 Tbsp Worcestershire Sauce
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Agave or maple syrup
  • 1/2 c. water
  • Portobello Mushrooms
  • Whole wheat or bun that is similar in diameter to the Portobello mushrooms
  • Lettuce (optional)
  • Tomato (optional)
  • Red or white onion (optional)
  • Mustard (optional)
  • Pickles (optional)

Instructions

  1. Mix all ingredients for the marinade in a large bowl or shallow baking dish. Other spices can be added and ingredients can be doubled. 
  2. Remove stems from the Portobello mushrooms. Then rinse and carefully dry with a paper towel or cloth.  
  3. Sink Portobello mushrooms in marinade for 20 to 30 minutes, flipping halfway through.  
  4. Place on a hot grill, check them after 10 minutes, then flip and cook for an additional 5 to 10 minutes. (I needed to cook mine a little longer but my grill wasn’t hot enough. 
  5. Place a grilled Portobello mushroom on a bun, and top with your favorite burger toppings. My favorites are lettuce, tomato, pickles, onion and mustard. 

Notes

The marinade can be doubled or tripled to accommodate the number of Portobello mushrooms you will be grilling.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

Easy Vegan Sweet Potato Curry

by 1 Comment

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:

Yield: 4 Servings

Easy Vegan Sweet Potato Curry

Easy Vegan Sweet Potato Curry

Vegan sweet potato curry is bursting with aromatic spices and tender sweet potatoes

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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

  1. 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. 
  2. Add in the minced garlic and red curry paste to the skillet.  
  3. Stir well to combine with the onions and let it cook for 1-2 minutes more until fragrant.  
  4. Mix in the crushed tomatoes and sweet potato. 
  5. Season mixture with turmeric and ginger, stir to incorporate.
  6.   Pour in the coconut milk, stirring well to ensure the sweet potatoes are well coated.  
  7. 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.  
  8. Serve immediately over basmati rice, optional.  

Notes

  • Store in an airtight container in the refrigerator for 3-5 days. Warm on the stovetop.
  • Can also be stored in the freezer for up to 3 months.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!