Loving It Vegan

Vegan Sweet Potato Curry

Jump to Recipe

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.

 

Print
Vegan Sweet Potato Curry

Vegan Sweet Potato Curry

★★★★★

4.9 from 9 reviews

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

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:

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

You might also like

About the Author

Hi I'm Alison! I'm a passionate vegan foodie, recipe creator and author of Simple Vegan Dinner Recipes, a digital program created so that you always know the answer to: 'What's For Dinner?' I believe in delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out.

Simple Vegan Dinner Recipes Banner
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

  7. Arti says

    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.

    ★★★★★

    Reply

    • Alison Andrews says

      So glad you enjoyed it Arti! Added aubergine sounds great! Thanks so much for sharing and the great review. 🙂

      Reply

  10. Michelle says

    Could I just use basil seasoning or fresh baby spinach? I was unable to get fresh basil. Or should I skip altogether? Thanks

    ★★★★★

    Reply

    • Alison Andrews says

      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! 🙂

      Reply

  11. Maggie says

    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!

    Reply

  12. Savanah says

    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.

    Reply

    • Alison Andrews says

      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. 🙂

      Reply

Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

Leave A Comment & Review

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆