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
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
- 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
Which type of lentils should be used?
Hi Karen, any canned lentils will work fine, but ours were brown lentils.
In the 80’s we danced in fields,
In the 90’s we danced on Boxes,
In the 00’s we danced watching the sun rise.
And here I am at 60 dancing to the beat of this recipe. “Damn Girl” this is seriously good….. “keep-um-comming”
Love (feeling older) Mike 🌹
★★★★★
LOVE this comment Mike! 🙂
Love it! Just made it again and I’m eating it out of the pot! The peanut butter really makes this dish. The lentils add to the thickness. Took about 15 minutes for the potatoes to cook. Taste it along the way and you’ll see how the peanut butter, sugar, and salt deepen the flavor.
★★★★★
So glad you enjoyed it Michelle!
I have been making this recipe for almost 2 years now. I won’t try another sweet potato curry, because this really is the best. I just finished eating the last portion of the last batch that I made a few days ago, and I realised I had to leave a comment! I am not even a fan of sweet potatoes, but here, in this, I love it! Leftovers keep very well, the curry tastes even better the next day! I often leave out the basil if I haven’t got any, and generally put spinach or kale in at the end. I also leave out the sugar. Thank you for this! It is a true staple and absolute comfort!!
★★★★★
That is so awesome, thanks so much Kyra!
Hi Alison,
I stumbled upon your site via Google about a month ago, I am so glad that I did! I am not a Vegan but enjoy Vegan food all the same. I made this Sweet potato Curry minus a few ingredients as I could not get some from the supermarket!
It is absolutely scrumdidlyicious! Make it every week now but my 8 year old son does not like the texture of the sweet potato so when I make it I decant sauce from the curry into King Prawns and he is happy! Tried also with Chicken but I can honestly say it’s better as Sweet potato Curry.
Thanks for sharing on your website and will make my way through many more of your recipes and have highly recommended to friends.
Thanks Alison.
★★★★★
So glad you love the recipe Sarah! Thanks so much for the great review. 🙂
I added thai basil instead of regular basil and it was AMAZING.
★★★★★
Awesome! Thanks Cath!
Do you cook the potatoes or put them in raw?
Put them in raw.
Delicious !!!!! The whole family love this very creamy , and wholesome x
★★★★★
Awesome! Thanks Emma!
This recipe was amazing! We had run out of peanut butter, so I made it without, but the curry was still so flavorful. Thank you!
★★★★★
Wonderful! So happy to hear that Iris, thanks for the great review! 🙂
Loved it! Just took the potato’s like 40 minutes to cook but other than that it was soo good!
★★★★★
So glad it was a success! Thanks so much for posting! 🙂
10/10 recommend! The peanut butter at the end is so clutch – do not skip it!! I added cilantro and spinach at the same time as the basil, super super good!! And thank you for posting the approx weight of the potatoes. Your video encouraged me to cut large chunks and I’m super glad I did! Makes the curry so comforting whereas diced potatoes would surely get lost and smushed with everything. Thank you for a great recipe!!
★★★★★
Thanks so much Ruth! 🙂