clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Vegan curry

Vegan Curry

  • Author: Alison Andrews
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4


This delicious vegan curry is made with sweet potato and fresh veggies simmered in a delicious blend of coconut milk and spices. The most divine comfort food in a bowl!


  • 2 Tbsp Olive Oil
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Crushed Garlic
  • 1 Medium Onion (Chopped)
  • 2 Tbsp Mild Curry Powder*
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Cayenne Pepper
  • 3 Medium Sweet Potatoes (Chopped) (~4 and 1/2 cups/600g)
  • 1/4 cup (65g) Tomato Paste
  • 1 14oz (400g) Can Chopped Tomatoes
  • 1 cup (240ml) Vegetable Stock
  • 1 14oz (400ml) Can Coconut Milk*
  • 2 cups (180g) Broccoli Florets
  • 2 cups (180g) Cauliflower Florets
  • 3 Small Zucchini (Sliced)
  • 3 cups (90g) Baby Spinach
  • 1 tsp Coconut Sugar

For Serving:

  • Basmati Rice
  • Fresh Chopped Cilantro


  1. 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.
  2. Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
  3. 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.
  4. 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.
  5. Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
  6. Serve with basmati rice and fresh chopped cilantro.


*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 milk should be full fat, unsweetened, canned coconut milk.

*The coconut sugar is just for flavor balance. You can also use brown sugar.

*Nutritional information is for the curry only and does not include rice.

  • Category: Entree, Savory, Gluten-Free
  • Method: Stovetop
  • Cuisine: Vegan


  • Serving Size: 1 Serve (of 4)
  • Calories: 481
  • Sugar: 18.9g
  • Sodium: 483mg
  • Fat: 25.8g
  • Saturated Fat: 15.4g
  • Carbohydrates: 55.8g
  • Fiber: 12.8g
  • Protein: 10.1g

Keywords: vegan curry