Hey everyone! Welcome back to the channel! Today, we’re making a delicious and comforting Vegan Sweet Potato Curry. This dish is packed with vibrant flavors, tons of nutrients, and a perfect balance of spices. It’s also incredibly easy to make, making it a go-to dinner for busy weeknights or whenever you're craving something hearty and plant-based.
Sweet potatoes are the star of this curry. They're not only naturally sweet and creamy, but they also provide a fantastic source of vitamins, fiber, and antioxidants. Combined with coconut milk, curry spices, and fresh veggies, this dish is nothing short of comforting and flavorful. Let’s get started!
Why You'll Love Vegan Sweet Potato Curry:
- Rich and Creamy: Coconut milk gives this curry a rich and smooth texture that pairs perfectly with the sweetness of the sweet potatoes.
- Packed with Veggies: Along with sweet potatoes, this curry is loaded with other nutritious veggies like bell peppers, spinach, and peas.
- Easy and Quick: This curry comes together in just about 30 minutes, making it a great choice for a quick, wholesome meal.
- One Pot Wonder: Minimal cleanup! Everything cooks in one pot, making this dish not only easy to prepare but also simple to clean up after.
Ingredients for Vegan Sweet Potato Curry:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil (or coconut oil)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 red bell pepper, diced
- 1 cup coconut milk (full-fat or light)
- 1 can (15 oz) diced tomatoes, or 2 fresh tomatoes, chopped
- 1 cup vegetable broth (or water)
- 1 cup frozen peas
- 2 cups fresh spinach (or kale)
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon (optional, for extra depth of flavor)
- Salt and pepper, to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
- Cooked rice (or quinoa) to serve
How to Make Vegan Sweet Potato Curry:
Step 1: Prepare the Sweet Potatoes
Start by peeling and dicing your sweet potatoes into small chunks, about 1-inch cubes. This helps them cook evenly and quickly.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 4-5 minutes until the onion becomes soft and translucent. Then, add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Step 3: Add the Spices
Now, stir in the cumin, curry powder, turmeric, and cinnamon (if using). Toast the spices for about 30 seconds to really bring out their flavors and fragrance.
Step 4: Add the Vegetables
Add the diced sweet potatoes and red bell pepper to the pot. Stir everything together so the vegetables are coated with the spices. Let them cook for a few minutes, allowing the sweet potatoes to start softening.
Step 5: Add the Liquids
Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir everything well to combine, making sure the sweet potatoes are submerged in the liquid. Bring the mixture to a gentle simmer.
Step 6: Cook the Curry
Let the curry simmer for about 20-25 minutes, stirring occasionally. The sweet potatoes should be tender when pierced with a fork. If the curry is looking too thick, you can add a splash more vegetable broth or water to reach your desired consistency.
Step 7: Add the Greens and Peas
Once the sweet potatoes are cooked through, stir in the frozen peas and fresh spinach. Allow the spinach to wilt down into the curry, and cook for another 3-5 minutes. Taste the curry and add salt and pepper as needed.
Step 8: Serve and Enjoy!
Serve your vegan sweet potato curry over a bed of fluffy rice or quinoa for a complete meal. Garnish with fresh cilantro and a squeeze of lime for a burst of freshness.
Why You Should Try Vegan Sweet Potato Curry:
- Comforting & Hearty: The sweet potatoes make this dish feel super hearty, while the coconut milk adds a creamy texture that is absolutely comforting.
- Full of Flavor: With a blend of warm spices like cumin, turmeric, and curry powder, this curry has a rich, satisfying flavor that’s perfect for a cozy meal.
- Great for Meal Prep: This curry stores really well in the fridge and even tastes better the next day as the flavors continue to develop. It's a perfect option for meal prepping.
- Customizable: Don’t have spinach? Use kale! Want more protein? Add chickpeas or tofu. The possibilities are endless!
Serving Suggestions for Your Vegan Sweet Potato Curry:
- Over Rice or Quinoa: Serve it on top of your favorite grain for a wholesome meal. Brown rice or quinoa are both excellent options.
- With Flatbreads or Naan: Scoop up the curry with soft flatbreads or vegan naan for an extra treat!
- Topped with Avocado: For a creamy touch, top your curry with some sliced avocado.
- Fresh Cilantro & Lime: Don’t forget the cilantro and lime for a burst of flavor that will elevate the dish even more.
Final Thoughts:
This Vegan Sweet Potato Curry is the perfect blend of creamy, comforting, and flavorful. It’s a one-pot meal that’s both nutritious and satisfying. Whether you’re making it for dinner or prepping it for the week ahead, it’s a recipe you’ll want to keep on hand.
Give this recipe a try and let me know how it turns out! Don’t forget to like, share, and subscribe for more easy, delicious recipes. And as always, feel free to get creative with your ingredients – that’s the best part about curry! Thanks for tuning in, and I’ll see you in the next vlog.
Ingredients Recap:
- Sweet potatoes, coconut milk, spices, spinach, peas
- Serve with rice, quinoa, or naan
- Optional: lime, cilantro for garnish
Enjoy your curry! 🍠🌱