Name: Vegan Sweet Potato & Coconut Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tbsp coconut oil; 1 small yellow onion (diced); 2 cloves garlic (minced); 1 tbsp ginger (freshly grated); 1 tbsp red curry pasta ((ensure vegan)); 2 medium sweet potatoes (peeled and cubed); 1 can - 15oz chickpeas (drained and rinsed); 1 can - 14oz coconut milk (full fat); 1 1/2 cups vegetable broth; 1 tsp turmeric (ground); 1/2 tsp cumin (ground); 1 tbsp soy sauce or tamari; 1/2 lime lime juice; 1 small cilantro garnish ((optional) ); 1 pinch chili flakes ((for added heat) )

Bowl of rice and Sweet Potato & Coconut Curry.

Introduction to Sweet Potato & Coconut Curry

Sweet Potato & Coconut Curry is just one of those dishes that automatically deserve a spot at the dinner table.

It’s warm, inviting, and fills you up just enough, not too much. It is a highly nutritious meal that fits into multiple food categories at once. Your body loves it because it provides so much of what it needs to be healthy.

This recipe puts a twist on the original curry by offering a vegan option with sweet potatoes and coconut. Now, who wouldn’t want that for dinner? This recipe is simple to make with minimal cleanup afterwards. It’s a suitable meal for those with dairy-free, meat-free, or vegan preferences.

A Bite of History

Curry quickly became a catch-all term in the Western World.

The original term curry originates from South Asia, particularly India. In India, curry is known as a spiced preparation that includes gravies and stews. The term "curry" is derived from the term Kari, which means "sauce" or "relish for rice."

I actually stumbled upon a variety of curry-based meal options during my time living in South Korea, proving that curry is a truly global dish. You can read more on the history of curry here, from Britannica!

Bonus Curry Points

Plant-based
Dairy-free
Naturally Gluten-free
Packed with beta-carotene
Packed with fiber
Packed with protein
Meal-prep Friendly
Freezer-friendly

Final Thoughts

Curry is a meal that has been passed down through generations.

A simple meal that provides nourishment to our bodies and is an excellent option for just about any diet. You can add in the new or keep it nice and simple. A great meal for hosting or a nice relaxing afternoon indoors.

Make yourself at home, check out our other Vegan recipes here.

Shopping List

Coconut Oil

Yellow Onion

Garlic

Ginger

Red Curry Pasta (vegan)

Sweet Potatoes

Chickpeas

Coconut Milk

Broth

Turmeric

Cumin

Soy Sauce

Lime Juice

Cilantro

Chili Flakes

How to Make Sweet Potato & Coconut Curry

Sauté the aromatics: Heat coconut oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until translucent. Stir in garlic and ginger; cook for 1 minute more.

Add curry base: Mix in the red curry paste, turmeric, and cumin. Cook for 1–2 minutes until fragrant.

Add veggies and simmer: Add cubed sweet potatoes, chickpeas, coconut milk, vegetable broth, and soy sauce. Stir well. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until sweet potatoes are fork-tender.

Final touches: Stir in lime juice. Taste and adjust salt, spices, or lime as needed. Add chili flakes if you want some kick!

Serve and enjoy: Ladle over warm rice or quinoa and garnish with fresh cilantro. Serve warm.

Estimated Nutritional Facts

Calories: 370
Protein: 10g
Carbohydrates: 48g
Fiber: 10g
Fat: 15g
Saturated Fat: 9g
Sodium: 410mg

Everest