Make this easy Vegan Sweet Potato Curry for a quick and delicious dinner! This curry is plant-based, gluten-free, and oil-free. Make it in just 40 minutes.
I absolutely love the deep, rich flavor of curry. I'm by no means a curry expert, but boy do I love the flavors. That delicious combo of coconut milk and turmeric is incredible!
If you've never had a curry before, you have to try! There are many different types of curries and different flavor profiles. So if you had curry before and didn't like it, you should definitely try another one because they are all different.
I know that my recipe is not a 'traditional' recipe. Most traditional curries cook for hours to develop the flavors. This curry comes together in about 40 minutes. And it still has tons of flavor. Maybe it's not as traditional as some curry recipes, but it's convenient and accessible - two things I hope to achieve in all my recipes.
This easy vegan sweet potato curry is also filled with nutrients! From the spices in the curry powder to the fiber-filled ingredients like sweet potato, chickpeas, and kale. It's packing a punch in terms of nutritional profile.
I hope you're sold. Because I love this recipe.
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Why I love this Easy Vegan Sweet Potato Curry
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and sugar-free. It's also high in protein and fiber.
- Quick and easy - this curry comes together in about 40 minutes, perfect for weeknight dinner
- Hearty, healthy dinner - sweet potatoes, chickpeas, and peas, plus the fat content of coconut milk make this dish super hearty. And all those foods, plus the kale have tons of fiber!
Ingredient Notes & Substitutions
- Vegetable Stock: I use vegetable broth in place of oil when sautéing the onion as well as a cooking liquid.
- Yellow Onion: you could also use a white or red onion
- Garlic
- Curry Powder: you can find curry powder in the spice aisle. Or you could mix your own curry powder by combining garlic, ginger, turmeric, ground cumin, ground coriander, salt, and pepper.
- Salt & Pepper
- Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
- Sweet Potatoes: leave the skins on for extra fiber!
- Chickpeas: canned chickpeas are perfect here. You could also cook your own.
- Frozen Peas: if you have fresh, use them! But most often you'll only be able to find frozen.
- Kale: look for kale on the stems, not baby kale which comes in a plastic container. To de-stem, simply tear the leaves off of the stem. Make sure to rinse well.
- White Rice: this is optional if you want something to serve with your curry.
- Lime Wedges: for garnish.
How to make Easy Vegan Sweet Potato Curry
Step 1. Use a few tablespoons of vegetable broth to sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
Step 2. Add the garlic, curry powder, salt & pepper. Cook for 30 seconds.
Step 3. Add the coconut milk, remining vegetable stock, sweet potatoes, chickpeas, and peas. Bring to a simmer and cook for 15-20 minutes, until the sweet potatoes are soft.
Step 4. Meanwhile, cook the rice according to the package directions (if using).
Step 5. Remove the curry from the heat and stir in the kale. Allow the heat of the curry to cook the kale for 3-5 minutes.
Step 6. Serve the curry on top of the rice and garnish with a squeeze of lime juice.
Recipe Prayer
Thank you God for this meal. Help us to enjoy our food and allow it to nourish our bodies. Amen.
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📖 Recipe
Easy Vegan Sweet Potato Coconut Curry
Ingredients
- 1 ½ Cups Vegetable Stock divided
- 1 Large Yellow Onion chopped
- 5 Cloves Garlic minced
- 2 Teaspoons Curry Powder
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- 1 15 Ounce Can Unsweetened Coconut Milk
- 2 Pounds Sweet Potatoes about 2 medium, cubed
- 1 13.5 Ounce Can Chickpeas drained and rinsed
- 1 Cup Frozen Peas
- 1 Head Kale de-stemmed and rinsed
- 1 Cup Dry White Rice optional
- Lime Wedges for garnish
Instructions
- Use a few tablespoons of vegetable broth to sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.
- Add the garlic, curry powder, salt & pepper. Cook for 30 seconds.
- Add the coconut milk, remaining vegetable stock, sweet potatoes, chickpeas, and peas. Bring to a simmer and cook for 15-20 minutes, until the sweet potatoes are soft.
- Meanwhile, cook the rice according to the package directions (if using).
- Remove the curry from the heat and stir in the kale. Allow the heat of the curry to cook the kale for 3-5 minutes.
- Serve the curry on top of the rice and garnish with a squeeze of lime juice.
Nutrition
Nutrition information is an estimate.
Addison
I've never had curry before making this but the instructions were very easy to follow and it turned out sooo good!!!
Elizabeth
Makes me so happy to hear!