Vegan Curry
This delicious vegan curry is made with sweet potato and veggies simmered in a blend of coconut milk and spices. Comfort food in a bowl!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course
Cuisine: Indian-Inspired
Diet: Vegan
Servings: 4
Calories: 481kcal
- 2 Tbsp Olive Oil
- 1 Tbsp Minced Ginger
- 1 Tbsp Crushed Garlic
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Tbsp Mild Curry Powder*
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- ½ tsp Ground Turmeric
- ½ tsp Cayenne Pepper
- 3 Medium Sweet Potatoes (4 and ½ cups/600g) Chopped
- ¼ cup Tomato Paste (65g)
- 14 ounces Canned Chopped Tomatoes (1 Can, 400g)
- 1 cup Vegetable Stock (240ml)
- 14 ounces Canned Coconut Milk (1 can, 400ml) Full Fat, Unsweetened
- 2 cups Broccoli Florets (180g)
- 2 cups Cauliflower Florets (180g)
- 3 Small Zucchini Sliced
- 3 cups Baby Spinach (90g)
- 1 tsp Coconut Sugar
Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
Serve with basmati rice and fresh chopped cilantro.
- We used mild curry powder as we prefer it a little mild, but you are welcome to use more or use a stronger blend if you prefer it more spicy.
- The coconut sugar is just for flavor balance. You can also use brown sugar.
- Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave. This is also freezer friendly if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual.
- Nutritional information is for the curry only and does not include rice.
Serving: 1Serve | Calories: 481kcal | Carbohydrates: 55.8g | Protein: 10.1g | Fat: 25.8g | Saturated Fat: 15.4g | Sodium: 483mg | Fiber: 12.8g | Sugar: 18.9g