This delicious vegan curry is made with sweet potato and veggies simmered in a blend of coconut milk and spices. Comfort food in a bowl!
What I love most about this vegan curry is how simple it is. But simple doesn’t mean bland. Not at all.
In fact this has so much flavor going on that you’re going to totally fall in love with it, yet it’s easy enough to become a regular week night meal.
It’s also really versatile and you can use different veggies or play around with the spices. It’s just fantastic when you want to get your curry fix but don’t want to work too hard for it.
And if you love a fabulous (but simple) vegan curry, then also check out our vegan chickpea curry.
How To Make Vegan Curry
Full instructions and measurements can always be found in the recipe card at the bottom of the post.
- Add olive oil to a pot along with minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
- Add in chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk and mix in.
- Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
- Add in broccoli and cauliflower florets and sliced zucchini and mix in.
- Simmer until the veggies are al dente and the potatoes are soft and firm.
- Add in baby spinach and a little coconut sugar (for flavor balance) and simmer until the spinach is just wilted.
- Serve with basmati rice and fresh chopped cilantro.
Ingredient Notes
Curry Powder: We used a mild curry powder so that this curry is beautifully mild and delicious. If you want it to be more spicy then you can use a spicier curry powder or just use more curry powder than we did.
Sweet Potato: This can be switched for regular white potato as well.
Veggies: We used a mix of broccoli and cauliflower florets and sliced zucchini and baby spinach. You could use the same veggies or try adding different veggies like mushrooms, sugar snap peas, baby corn, kale etc.
Coconut Milk: We used full fat canned unsweetened coconut milk and this will have the best results in this recipe.
Chef’s Tips
The sweet potato takes longest to cook and then comes the broccoli, cauliflower and zucchini and finally the baby spinach that is ready in the shortest time.
This is why we add the veggies gradually. The broccoli, cauliflower and zucchini goes in when the sweet potato is almost cooked and then the spinach goes in last and only cooks until just wilted.
If the veggies go in too early then they get overcooked and mushy. It’s not the end of the world if this happens! But it’s ideal if you add the veggies in stages so that everything is perfectly cooked and not over-cooked in the end result.
Storing and Freezing
Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave. This is also freezer friendly if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual.
More Vegan Curries
- Vegan Massaman Curry
- Vegan Potato Curry
- Vegan Green Curry
- Vegan Sweet Potato Curry
- Vegan Coconut Curry
- Vegan Lentil Curry
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Curry
Ingredients
- 2 Tbsp Olive Oil
- 1 Tbsp Minced Ginger
- 1 Tbsp Crushed Garlic
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Tbsp Mild Curry Powder*
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- ½ tsp Ground Turmeric
- ½ tsp Cayenne Pepper
- 3 Medium Sweet Potatoes (4 and ½ cups/600g) Chopped
- ¼ cup Tomato Paste (65g)
- 14 ounces Canned Chopped Tomatoes (1 Can, 400g)
- 1 cup Vegetable Stock (240ml)
- 14 ounces Canned Coconut Milk (1 can, 400ml) Full Fat, Unsweetened
- 2 cups Broccoli Florets (180g)
- 2 cups Cauliflower Florets (180g)
- 3 Small Zucchini Sliced
- 3 cups Baby Spinach (90g)
- 1 tsp Coconut Sugar
For Serving:
- Basmati Rice
- Fresh Chopped Cilantro
Instructions
- Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
- Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
- Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
- Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
- Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
- Serve with basmati rice and fresh chopped cilantro.
Notes
- We used mild curry powder as we prefer it a little mild, but you are welcome to use more or use a stronger blend if you prefer it more spicy.
- The coconut sugar is just for flavor balance. You can also use brown sugar.
- Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave. This is also freezer friendly if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual.
- Nutritional information is for the curry only and does not include rice.
This was ABSOLUTELY DELICIOUS! We had some last minute company and fortunately we had ALL the ingredients on hand! It was just perfect with some naan bread, on a chilly wintery evening!
Thanks so much for the great review Nancy!
Thank you so much for sharing this! Our go to recipe for a vegan curry. Love a recipe that keeps it simple with ingredients!
Awesome! Thanks so much for the great review Garth!
Hi, Can I please ask you what curry powder you used? Thank you so much. Faye
Hi Faye, we’ve used different brands so I don’t have a particular brand to recommend, any mild curry powder is going to work great.
Best dish we have had for a long time, thank you it was perfect
Awesome! Thanks so much Debra!
Great recipe! It makes a lot. I loved the veggie combination. I didn’t add the sugar and added a can of chickpeas. Will be making it again! Thank you for the recipe 🙂
Wonderful! Thanks Irina!
I added a can of chickpeas too and used pumpkin instead of sweet potatoes (I was given a beautiful big homegrown one) one of the best curries I’ve ever eaten
So happy to hear that Susi, thanks for sharing! 🙂
Lovely flavour! I added a tin of chick peas because I love me some chicken peas, lol. Also added 2 tablespoons of chutney right in the end because I love the extra depth it gives a curry. Will definitely be making this again! Thanks!
Wonderful! Thanks so much Isabella!
A very substantial, flavorful curry recipe. I used low fat coconut milk and the curry still tasted great! Thank you!
Wonderful! Thanks so much for the great review!
This curry recipe is absolutely delicious! The curry base is the perfect consistency! I will definitely be added to my list of go-to meals & I’m excited to make it with different combinations of veggies!
Awesome! Thanks so much Caitlin!
Delicious and loved by all the family.
Thanks Sarah!
This was so yummy! I used mini rainbow potatoes instead of sweet potatoes and added a bit more broccoli and cauliflower then what the recipe called for. It turned out great, I just had to add a bit more vegetable broth to thin it out. Thank you for this recipe! I’ll definitely make it again 🙂
– This was really good followed by a salad (I just used spring mix, cucumber, clementines, and olive oil balsamic vinegar, salt, pepper, and oregano as the dressing)
Awesome! Thanks Greta!
Made this as per the recipe and it was delicious. Really great balance of flavours. Thank you.
Thanks Oliver!
This was a great way to use up many vegetables that needed using and the end result was fab!! I had it again for lunch today and it was even better. I topped my serving today with a handful of peanuts to get the crunch factor going. Divine!
ps. will this freeze well??
Not sure I rated recipe… a definite 5!
So glad you enjoyed it Tracy! Peanuts is a great idea for topping it as well. It does freeze well too! 🙂
This heartening, flavourful curry works well with any veggies and was just delicious!
Yay! Thanks Anna.