This vegan sweet potato curry has got us pretty excited around these parts. The past week we’ve been testing it and then shooting it so we’ve been eating a lot of curry. And it’s been totally divine!
To say it’s delicious would be a serious understatement. It’s the kind of meal where you just can’t stop exclaiming about how good it is to everyone around you!
And it’s this delicious with remarkably little effort. In fact I’d say it’s downright easy to make this meal.
How to make vegan sweet potato curry
It’s a simple mix of onion, garlic, ginger, red curry paste and spices, with sweet potato, lentils, canned tomato, vegetable stock, coconut milk, fresh basil and a little peanut butter!
The peanut butter increases the creaminess and richness of the dish while providing a great flavor addition to the other ingredients.
Fresh basil adds a dash of color as well as lovely fresh flavor.
Serve the curry with some more fresh basil, crushed peanuts and either on its own or over some basmati rice, or if you’d like it a little lighter, then serve it over cauliflower rice.
We used coconut milk (the full fat version) for this vegan sweet potato curry, but you could use coconut cream if you wanted to make it even richer, or a light coconut milk if you wanted to make it lighter.
I hope you’ll love this delicious vegan sweet potato curry, it is:
- Rich
- Satisfying
- Creamy
- Hearty
- Easy
- Insanely good!
Leftovers keep wonderfully well in the fridge and can be reheated the next day.
More vegan curry recipes!
- Vegan Massaman Curry
- Vegan Green Curry
- Vegan Potato Curry
- Vegan Coconut Curry
- Vegan Pumpkin Curry
- Butternut Squash Curry Bowls
What do you think of this vegan sweet potato curry? Let us know in the comments and please rate the recipe. Thank you!
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Vegan Sweet Potato Curry
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 6
Print Recipe
Pin RecipeDescription
Rich and satisfying vegan sweet potato curry. Hearty, comforting and insanely good, this vegan curry is really simple to make with very impressive results.
Ingredients
- 1 Tbsp Olive Oil
- 1 Onion (Chopped)
- 1 tsp Crushed Garlic
- 1 tsp Minced Ginger
- 1 Tbsp Red Curry Paste*
- 1/4 tsp Cayenne Pepper
- 1 tsp Paprika
- 1 tsp Turmeric
- 4 Large Sweet Potatoes (~2.6lb/1200g) – (Peeled and Chopped)
- 1 15oz (425g) Can Lentils (Drained)
- 1 15oz (425g) Can Chopped Tomato
- 1/2 cup (120ml) Vegetable Stock
- 1 14oz (400ml) Can Coconut Milk*
- 1/4 cup (63g) Peanut Butter
- 2 cups (40g) Fresh Basil
- 2 Tbsp Coconut Sugar (or Brown Sugar)
- Sea Salt and Black Pepper (To Taste)
For Serving:
- Basmati Rice or Cauliflower Rice
- Fresh Basil
- Crushed Peanuts
Instructions
- Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.
- Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
- Add in the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Cover the pot and let it simmer until the sweet potatoes are fork tender (around 10-12 minutes).
- Add in the peanut butter and stir in until melted.
- Add in the fresh basil and stir in until wilted.
- Add the coconut sugar or brown sugar and salt and pepper to taste.
- Serve over basmati rice or cauliflower rice and top with some crushed peanuts and fresh basil.
Notes
*If you want a spicier curry you could use more red curry paste.
*It’s definitely best to use a full fat coconut milk for the best taste results, and you could even swap for coconut cream if you want it even richer.
*Nutrition information is for curry only and does not include rice.
- Category: Entree, Dinner, Savory, Gluten-Free
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 6)
- Calories: 462
- Sugar: 17.8g
- Sodium: 585mg
- Fat: 19.7g
- Saturated Fat: 10.9g
- Carbohydrates: 62.6g
- Fiber: 11g
- Protein: 11.3g
Keywords: vegan sweet potato curry, sweet potato curry
Anna Andrews says
July 24, 2018 at 5:18 pmA hearty, tasty winter meal
★★★★★
Shoma says
August 21, 2018 at 6:16 amLooks fab..What lentils did u use?
Alison Andrews says
August 21, 2018 at 8:26 amHi Shoma, just regular canned brown lentils.
Robin G. says
August 22, 2018 at 1:51 pmThis recipe looks delicious! I can’t eat peanuts so what is your opinion of using almond butter instead?
Alison Andrews says
August 22, 2018 at 6:52 pmAlmond butter would be great. 🙂
Robin Gottuso says
August 22, 2018 at 6:55 pmThank you for such a quick response Allison!
Angela says
October 28, 2018 at 8:26 pmSo tasty, thanks for posting!
★★★★★
Alison Andrews says
October 29, 2018 at 1:06 pmAwesome! Thanks Angela! 🙂
Georgina says
November 3, 2018 at 9:50 amVery tasty!! Glad we have leftovers! Another one for the binder! Thanks
★★★★★
Alison Andrews says
November 3, 2018 at 9:54 amYes! Leftovers are very welcome with this dish! So glad you enjoyed it. Thanks for posting! 🙂
Melanie says
January 12, 2019 at 7:17 pmDelicious hearty meal. We all loved it! Thank you for posting it.
★★★★★
Alison Andrews says
January 14, 2019 at 12:30 pmWonderful! Thanks Melanie. 🙂
Arti says
January 18, 2019 at 10:09 pmAwesome recipe. I am not even vegan but my husband is and I loved it and we will be making this regularly. The addition of peanut butter is very clever. I even added an aubergine to it and garnished with lime and served with brown rice.
★★★★★
Alison Andrews says
January 19, 2019 at 9:30 amSo glad you enjoyed it Arti! Added aubergine sounds great! Thanks so much for sharing and the great review. 🙂
Tamia Peereboom says
February 1, 2019 at 6:17 pmVery nice, pretty easy to make! I’d recommend!
★★★★
Alison Andrews says
February 2, 2019 at 11:29 amThanks Tamia! 🙂
Donna Broccoli says
February 11, 2019 at 1:31 pmEasy to make…absolutely delicious!
★★★★★
Alison Andrews says
February 11, 2019 at 3:39 pmAwesome! Thanks so much Donna. 🙂
Michelle says
February 18, 2019 at 11:46 pmCould I just use basil seasoning or fresh baby spinach? I was unable to get fresh basil. Or should I skip altogether? Thanks
★★★★★
Alison Andrews says
February 19, 2019 at 9:44 amHi Michelle, baby spinach would be totally fine! You could also just skip it altogether, it’s not a crucial element to the recipe. All the best! 🙂
Maggie says
February 21, 2019 at 8:48 pmI absolutely love sweet potato curries, they are my go-to in the winter months. I’ve never added peanut butter to mine, so I am excited to try this!
Alison Andrews says
February 22, 2019 at 7:42 amGreat! Hope you enjoy it Maggie! 🙂
Savanah says
April 11, 2019 at 3:18 amIs this spicy? If so, could I use another curry paste instead and it still work & be vegan? (New Vegan). Ps. Fiance and I don’t do spicy but I love sweet potatoes.
Alison Andrews says
April 11, 2019 at 8:40 amHi Savanah, you could leave out the curry paste altogether and this would still be awesome! Or you could use a mild curry powder just to have a hint of spiciness. We definitely lean more towards the mild side of spicy with our recipes so I think you would enjoy it as it is even though you don’t like spicy foods. Some curry pastes are vegan and some are not, so just check the ingredients list. 🙂
Ele says
April 18, 2019 at 7:10 pmdelicious!
★★★★★
Mindy says
May 17, 2019 at 2:03 amI just made this for dinner and it was delicious! I started with dry lentils and added extra vegetable broth to compensate. I also left out the basil because I didn’t have any, but it turned out fine without it. This will definitely be a repeat, and I’m looking forward to freezing the leftovers for busy nights.
★★★★★
Alison Andrews says
May 18, 2019 at 8:13 amSo glad you enjoyed it! Thanks for the great review. xo