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Home » Entrees » Vegan Sweet Potato Curry

Vegan Sweet Potato Curry

Published: Jul 24, 2018 Modified: Mar 21, 2019 by Alison Andrews This post may contain affiliate links

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Vegan Sweet Potato Curry

Vegan sweet potato curry topped with fresh basil leaves and crushed peanuts in a wooden bowl.

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.

Sweet potato cubes and lentils and spices for a vegan sweet potato curry in a cast iron pot. Vegan Sweet Potato Curry in a cast iron pot with a wooden spoon.

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.

Vegan sweet potato curry and fresh basil leaves about to be stirred in, in a cast iron pot with a wooden spoon. Vegan Sweet Potato Curry in a cast iron pot with a wooden spoon.

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.

Vegan Sweet Potato Curry topped with fresh basil leaves and crushed peanuts in a wooden bowl.

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.

Vegan Sweet Potato Curry topped with fresh basil leaves and crushed peanuts in a wooden bowl. Vegan Sweet Potato Curry topped with fresh basil leaves and crushed peanuts in a wooden bowl with a spoon.

More vegan curry recipes!

  1. Vegan Massaman Curry
  2. Vegan Green Curry
  3. Vegan Potato Curry
  4. Vegan Coconut Curry
  5. Vegan Pumpkin Curry
  6. 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!

Sign up to our email list so that you’ll be the first to know whenever new recipes are posted to the blog, and you’ll get an awesome free dinner recipes ebook in the deal too!

Vegan Sweet Potato Curry in a wooden bowl with a spoon.

 

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Vegan Sweet Potato Curry

Vegan Sweet Potato Curry


★★★★★

5 from 27 reviews

  • Author: Loving It Vegan
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 minutes
  • Yield: 6
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Description

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

  1. 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.
  2. Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
  3. 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).
  4. Add in the peanut butter and stir in until melted.
  5. Add in the fresh basil and stir in until wilted.
  6. Add the coconut sugar or brown sugar and salt and pepper to taste.
  7. 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

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10.3Kshares

About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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Reader Interactions

Comments

  1. Alyssa says

    October 10, 2020 at 9:54 pm

    Absolutely delicious! We are not a vegan family but have made this a staple in our meal rotation!

    ★★★★★

    Reply
    • Alison Andrews says

      October 12, 2020 at 10:51 am

      Wonderful! Thanks for the great review Alyssa!

      Reply
  2. Karen says

    September 27, 2020 at 9:53 pm

    Which type of lentils should be used?

    Reply
    • Alison Andrews says

      September 28, 2020 at 11:10 am

      Hi Karen, any canned lentils will work fine, but ours were brown lentils.

      Reply
      • Karen says

        October 17, 2020 at 4:33 pm

        Thanks Alison. I still haven’t gotten around to cooking it. Tomorrow I think! Have you ever tried it with unpeeled sweet potatoes? I have some organic ones and don’t tend to peel any veg

        Reply
        • Alison Andrews says

          October 19, 2020 at 9:35 am

          Hi Karen, I’m sure it would be fine to leave on the peels! 🙂

        • Karen says

          October 22, 2020 at 4:59 pm

          Hi Alison. I made it! I peeled them. Thank you for the recipe, it was delicious

          ★★★★★

        • Alison Andrews says

          October 23, 2020 at 8:49 am

          Yay! So glad it was delicious Karen! 🙂

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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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