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Vegan sweet potato curry in a wooden bowl.
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4.95 from 38 votes

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Thai-Inspired
Diet: Vegan
Servings: 6
Calories: 555kcal

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:

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