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!
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
- 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
Loved it! Will do it again!!
★★★★★
Fantastic! Thanks for the wonderful rating! 🙂
A gorgeous dish that the kids gobbled!
★★★★★
Awesome! Thanks for the great review Lucy. 🙂
Sooooooooo yummy!! I used chick peas vs lentils!! Thai Basil kicked it into delish-vile!!
Thank you for sharing!!!
★★★★★
Awesome! Sounds delicious. Thanks so much for posting and the awesome rating. 🙂
Can’t wait to make this. Do you drain the chopped can tomatoes before adding?
Hi! No don’t drain anything, just use the whole can. 🙂
I 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.
★★★★★
So glad you enjoyed it! Thanks for the great review. xo
delicious!
★★★★★
Is 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.
Hi 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. 🙂
I 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!
Great! Hope you enjoy it Maggie! 🙂
Could I just use basil seasoning or fresh baby spinach? I was unable to get fresh basil. Or should I skip altogether? Thanks
★★★★★
Hi 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! 🙂
Easy to make…absolutely delicious!
★★★★★
Awesome! Thanks so much Donna. 🙂
Very nice, pretty easy to make! I’d recommend!
★★★★
Thanks Tamia! 🙂
Awesome 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.
★★★★★
So glad you enjoyed it Arti! Added aubergine sounds great! Thanks so much for sharing and the great review. 🙂
Delicious hearty meal. We all loved it! Thank you for posting it.
★★★★★
Wonderful! Thanks Melanie. 🙂
Very tasty!! Glad we have leftovers! Another one for the binder! Thanks
★★★★★
Yes! Leftovers are very welcome with this dish! So glad you enjoyed it. Thanks for posting! 🙂
So tasty, thanks for posting!
★★★★★
Awesome! Thanks Angela! 🙂
This recipe looks delicious! I can’t eat peanuts so what is your opinion of using almond butter instead?
Almond butter would be great. 🙂
Thank you for such a quick response Allison!
Looks fab..What lentils did u use?
Hi Shoma, just regular canned brown lentils.
A hearty, tasty winter meal
★★★★★