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    Home » Entrees

    Vegan Sweet Potato Curry

    Published: Jul 24, 2018 Updated: Jul 16, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Sweet Potato Curry

    This vegan sweet potato curry is the ultimate comfort food. It’s hearty and satisfying and just insanely good. It’s also really easy to make.

    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.

    And if you love hearty and delicious curries, then you’ll also love our vegan massaman curry.

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

    How To Make Vegan Sweet Potato Curry

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add olive oil to a pot along with chopped onion, crushed garlic, minced ginger, red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.
    • Add peeled and chopped sweet potatoes and canned lentils and toss to mix in with the spices.
    • Add 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).
    Vegan Sweet Potato Curry in a cast iron pot with a wooden spoon.
    • Add peanut butter and stir in until melted.
    • Add fresh basil and stir in until wilted.
    Vegan sweet potato curry and fresh basil leaves about to be stirred in, in a cast iron pot with a wooden spoon.
    • Add coconut sugar for flavor balance and salt and pepper to taste.
    • Your sweet potato curry is ready to serve.
    Vegan Sweet Potato Curry in a cast iron pot with a wooden spoon.

    Ingredient Notes

    • Red curry paste – if you want your curry to be spicier then feel free to use more red curry paste. As it is this curry is very mild.
    • Canned lentils – we used canned lentils in this recipe. If you don’t want to use canned lentils then the amount to use would be 1 and ½ cups of cooked lentils.
    • Coconut milk – should be canned, full fat and unsweetened. 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.
    • Peanut butter – may seem a bit unusual, but trust me, it is SO delicious in this recipe! Of course you can omit it though if you prefer.
    • Fresh basil – adds a dash of color as well as lovely fresh flavor.
    Vegan Sweet Potato Curry topped with fresh basil leaves and crushed peanuts in a wooden bowl.

    Serving Suggestions

    Serve the curry topped with fresh basil and crushed peanuts. It’s great either on its own or over basmati rice, or if you’d like it a little lighter, then serve it over cauliflower rice.

    Storing Instructions

    Leftovers keep wonderfully well in the fridge for 3-4 days and can be reheated in the microwave.

    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

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan sweet potato curry in a wooden bowl.

    Vegan Sweet Potato Curry

    This vegan sweet potato curry is the ultimate comfort food. It's hearty and satisfying and just insanely good. It's also really easy to make.
    4.95 from 34 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Thai-Inspired
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 6
    Calories: 555kcal
    Author: Alison Andrews

    Ingredients

    • 1 Tablespoon Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 1 teaspoon Crushed Garlic
    • 1 teaspoon Minced Ginger
    • 1 Tablespoon Red Curry Paste
    • ¼ teaspoon Cayenne Pepper
    • 1 teaspoon Paprika
    • 1 teaspoon Turmeric
    • 4 Large Sweet Potatoes (2.6 pounds / 1200g) Peeled and Chopped
    • 15 ounce Can Lentils (1 can) Drained, or 1 and ½ cups Cooked Lentils
    • 14 ounces Canned Chopped Tomato (400g)
    • ½ cup Vegetable Stock (120ml)
    • 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
    • ¼ cup Peanut Butter (63g)
    • 2 cups Fresh Basil (40g)
    • 2 Tablespoons Coconut Sugar or Light Brown Sugar
    • Sea Salt and Black Pepper To Taste

    For Serving:

    • Basmati Rice
    • Fresh Basil
    • Crushed Peanuts
    Prevent your screen from going dark

    Instructions

    • Add the olive oil to a pot along with the chopped onion, garlic, ginger, 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 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 and salt and pepper to taste.
    • Serve over basmati rice and top with crushed peanuts and fresh basil.

    Video

    Notes

    1. Red curry paste – use more red curry paste if you want a spicier curry.
    2. Canned lentils – we used canned lentils in this recipe. If you don’t want to use canned lentils then the amount to use would be 1 and ½ cups of cooked lentils.
    3. Coconut milk – should be canned, full fat and unsweetened. 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.
    4. Peanut butter – may seem a bit unusual, but trust me, it is SO delicious in this recipe! Of course you can omit it though if you prefer.
    5. Storing: Leftovers keep wonderfully well in the fridge for 3-4 days and can be reheated in the microwave.
    6. Nutrition information is for curry only excludes rice.

    Nutrition

    Serving: 1Serve | Calories: 555kcal | Carbohydrates: 75g | Protein: 15g | Fat: 24g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 365mg | Potassium: 1450mg | Fiber: 16g | Sugar: 20g | Vitamin A: 33159IU | Vitamin C: 19mg | Calcium: 141mg | Iron: 6mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    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.

    Reader Interactions

    Comments

    1. Colleen Pearson says

      May 12, 2022 at 10:57 am

      Hi, I am making this curry for 6 people. I can see the recipe serves 6. How would you describe the portion sizes?
      Thanks

      Reply
      • Alison Andrews says

        May 16, 2022 at 11:19 am

        Hi Colleen, it is a fairly generous portion size, especially when served with rice.

        Reply
    2. Chelsea Danielle says

      April 20, 2022 at 4:39 am

      This recipe is delicious! Can you confirm how many cups of the curry is equal to 1 serving?5 stars

      Reply
      • Alison Andrews says

        April 20, 2022 at 10:08 am

        So happy you enjoyed it Chelsea! Unfortunately no, I did not measure it by volume.

        Reply
    3. Skye Gillings says

      January 11, 2022 at 11:37 pm

      Could this be frozen?

      Reply
      • Alison Andrews says

        January 13, 2022 at 1:24 pm

        Sure!

        Reply
    4. Demi says

      March 30, 2021 at 4:39 pm

      Oh my Goodness! This was absolutely delicious!! The gravy was nice and thick. This will become a staple in my household.5 stars

      Reply
      • Alison Andrews says

        March 30, 2021 at 8:24 pm

        Awesome Demi! Thanks for the wonderful review.

        Reply
    5. Steph M says

      February 25, 2021 at 7:05 am

      I love this recipe, very satisfying. Thank you5 stars

      Reply
    6. Alice says

      January 20, 2021 at 11:22 pm

      I made this recipe, substituting cashew cream for the coconut milk. Also, I didn’t have any paprika on hand, but used a bit more ginger and red curry paste as I like a little more zing. I served it over quinoa cooked in vegetable broth. The whole dish was very yummy and I’m sure I’ll make it again. Thanks, Alison!4 stars

      Reply
    7. 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!5 stars

      Reply
      • Alison Andrews says

        October 12, 2020 at 10:51 am

        Wonderful! Thanks for the great review Alyssa!

        Reply
    8. 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 delicious5 stars

          • Alison Andrews says

            October 23, 2020 at 8:49 am

            Yay! So glad it was delicious Karen! 🙂

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