Vegan Sweet Potato Curry
This Vegan Sweet Potato Curry is a hearty, flavorful dish that's perfect for a satisfying plant-based meal. Made with tender sweet potatoes, coconut milk, and aromatic spices like cumin, turmeric, and garam masala, this curry offers a creamy, warm texture and rich flavor.It's an ideal dish for those seeking a healthy, comforting, and nutrient-packed meal that can be enjoyed with rice, quinoa, or naan.
Equipment
- 1 Large Pot (for cooking curry)
- 1 Chef's Knife (for chopping vegetables)
- 1 Cutting Board
- 1 wooden spoon for stirring
- Measuring Cups & Spoons
- Can Opener (for canned tomatoes and coconut milk)
- Strainer (if using dried lentils)
Ingredients
- 2 Medium Sweet Potatoes peeled and diced
- 1 Can 14 oz Coconut Milk
- 1 Can 14.5 oz Diced Tomatoes, with juices
- 1 Large Onion diced
- 3 Garlic Cloves minced
- 1- inch piece Fresh Ginger minced
- 2 tbsp Olive Oil or preferred cooking oil
- 1 tbsp Ground Cumin
- 1 tbsp Ground Turmeric
- 1 tbsp Garam Masala
- 1 tsp Chili Powder optional, adjust for spice level
- 1 ½ cups Vegetable Broth or water for a lighter version
- 1 ½ cups Cooked Chickpeas or Lentils optional, for added protein
- 1-2 cups Fresh Spinach or Kale optional
- Salt & Pepper to taste
- Fresh Cilantro for garnish
- Lime or Lemon for garnish
Instructions
- Prepare the Vegetables: Peel and dice the sweet potatoes into bite-sized cubes. Dice the onion, garlic, and ginger finely.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, and ginger. Sauté for about 3-4 minutes until softened and fragrant.
- Toast the Spices: Add cumin, turmeric, garam masala, and chili powder (if using). Stir for 1-2 minutes to toast the spices, allowing their flavors to develop.
- Cook the Sweet Potatoes: Add the diced sweet potatoes to the pot and mix them into the spices. Cook for 5 minutes, stirring occasionally.
- Add Liquids: Pour in the coconut milk, diced tomatoes (with juices), and vegetable broth. Stir to combine. Bring the mixture to a simmer.
- Simmer and Cook: Let the curry simmer for about 20 minutes or until the sweet potatoes are tender when pierced with a fork.
- Add Protein and Greens: If using, stir in cooked chickpeas or lentils. Add spinach or kale and cook for an additional 2-3 minutes until the greens are wilted and the curry is heated through.
- Adjust Seasoning: Taste the curry and adjust salt, pepper, and spices as needed.
- Garnish and Serve: Serve the curry hot, garnished with fresh cilantro and a squeeze of lime or lemon. Pair it with rice, quinoa, or naan.
Notes
- Make it Spicier: If you like a spicier curry, feel free to add more chili powder, or fresh chili peppers to the dish.
- Oil-Free Option: For an oil-free version, simply sauté the aromatics in vegetable broth or water.
- Adding Protein: Lentils or chickpeas are great protein-rich additions. You can use canned chickpeas or cook lentils separately.
- Storing Leftovers: The curry keeps well in the fridge for up to 3 days and can be frozen for up to 1 month. Reheat on the stove, adding a splash of water or broth if needed.
- Make It Creamier: If you prefer a creamier texture, you can blend a portion of the curry and then return it to the pot.