Go Back
For this dish, you will need the following items: - 2 medium sweet potatoes, peeled and diced - 1 can (400ml) coconut milk - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch ginger, grated - 1 red bell pepper, diced - 2 cups spinach, roughly chopped - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1/2 teaspoon turmeric - 1 can (400g) chickpeas, drained and rinsed - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Sweet potatoes are packed with good nutrition. They are high in fiber, which helps digestion. They also have many vitamins, like vitamin A, which is great for your eyes. Sweet potatoes are a good source of antioxidants. These help protect your body from harm. Plus, they have a natural sweetness that adds flavor to your curry. Using fresh ingredients makes a big difference in your dish. Fresh veggies taste better and have more nutrients. They also improve the color and look of your curry. When you use fresh herbs like cilantro, it adds a nice aroma. Always try to shop local or choose seasonal produce. This way, you get the best flavors in your meals. First, gather all your ingredients. This makes cooking smooth and fun. You need: - 2 medium sweet potatoes, peeled and diced - 1 can (400ml) coconut milk - 1 tablespoon coconut oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1-inch ginger, grated - 1 red bell pepper, diced - 2 cups spinach, roughly chopped - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1/2 teaspoon turmeric - 1 can (400g) chickpeas, drained and rinsed - Salt and pepper to taste - Fresh cilantro for garnish - Lime wedges for serving Now, peel and chop the sweet potatoes. Chop the onion and bell pepper too. Mince the garlic and grate the ginger. This step sets you up for success. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes. Wait until the onion turns translucent. Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until it smells great. Next, add the sweet potatoes and red bell pepper. Stir to mix everything well. Add the curry powder, ground cumin, and turmeric. This adds lots of flavor! Pour in the coconut milk and bring it to a gentle simmer. Then, reduce the heat to low and cover the pot. Let it cook for 15-20 minutes. Check that the sweet potatoes are tender. Finally, stir in the chickpeas and chopped spinach. Cook for another 5 minutes until the spinach wilts. Season with salt and pepper to taste. To get the right texture, avoid cooking on high heat. Low and slow is the way to go! If you want a thicker curry, let it simmer longer. You can also mash some sweet potatoes for creaminess. If it’s too thick, add a splash of water or more coconut milk. Stir until it reaches your desired consistency. This dish should be creamy, not runny. A perfect balance makes it delicious. For the full recipe, check the detailed instructions. Enjoy creating this simple and tasty vegan dish! To make your vegan sweet potato curry even better, try these tips: - Use fresh spices. They smell and taste stronger. - Toast spices in oil before adding other ingredients. This brings out their flavors. - Add a squeeze of lime juice at the end. It brightens the dish. - Garnish with fresh cilantro. This adds color and freshness. - Consider adding a touch of maple syrup. It gives a sweet balance to the spices. Avoid these common errors for a perfect curry: - Don’t skip the onion. It builds a solid base of flavor. - Avoid overcooking the sweet potatoes. They should be tender but not mushy. - Don’t forget to taste as you cook. Adjust salt and spices to your liking. - Be careful with water. Too much can make the curry thin. - Don’t leave out the chickpeas. They add protein and texture. Having the right tools can make cooking easier: - Use a large pot for even cooking. A Dutch oven works well. - A sharp knife helps with quick and safe chopping. - A cutting board made of wood or plastic is best for prep. - A wooden spoon is great for stirring without scratching your pot. - Use measuring spoons for accurate spice amounts. By following these tips, your vegan sweet potato curry will shine with flavor and texture. For the complete cooking guide, check out the Full Recipe. {{image_2}} You can change the veggies in your curry. Try adding carrots, peas, or zucchini. These vegetables add color and texture. They also bring their own flavors. You can mix and match based on what you like. Just keep the cooking time in mind. Some veggies cook faster than sweet potatoes. Want more heat? Add fresh chili peppers or red pepper flakes. For a milder dish, skip the heat or use sweet paprika. You can also control spice by adding more coconut milk. This helps cool down the flavors. Taste as you go to find the right balance for you. Chickpeas are great, but you have options. Try adding lentils or tofu for protein. These choices make your curry filling. You can also use tempeh for a nutty flavor. If you want a different texture, use seitan. Each protein source brings its own taste to the dish. Choose what you prefer for a fun twist. For the complete recipe, check out the Full Recipe. To keep your leftover vegan sweet potato curry fresh, let it cool first. Then, transfer it into an airtight container. You can store it in the fridge for up to four days. This helps keep the flavors intact and the dish safe to eat. If you use a glass container, it can also help you see the food inside. If you want to keep your curry longer, freezing is a great option. Pour the cooled curry into a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible. The curry can last in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. Then, heat it in a saucepan over low heat, stirring often. You may need to add a splash of water or coconut milk to get the right consistency. Meal prep can save you time and make healthy eating easy. To prep this curry, cook a big batch on the weekend. Divide it into portions and store them in the fridge or freezer. You can easily grab a portion for lunch or dinner during the week. This dish is perfect for meal prep because it tastes even better the next day. You can also mix in fresh veggies or grains before serving to keep it exciting. For the full recipe, check the earlier section! You can serve this curry with many sides. Rice is a great choice. I love using jasmine or basmati rice. It soaks up the curry’s sauce well. You could also serve it with quinoa for a nutty flavor. Naan bread works too; it’s perfect for dipping! Add a fresh salad for crunch. A cucumber salad pairs nicely. You can also serve it with lime wedges for extra zest. Yes, you can substitute coconut milk. Almond milk or soy milk works well. These options will change the flavor a bit. If you want a creamy texture, use cashew cream. Just blend soaked cashews with water until smooth. This option adds richness without coconut. You could also use vegetable broth for a lighter curry. Absolutely! This curry is naturally gluten-free. All the ingredients are safe for those with gluten issues. Sweet potatoes, chickpeas, and spices do not contain gluten. Just ensure your spices are gluten-free. Most are, but check labels to be safe. This makes it a fantastic dish for everyone. For a full recipe, check out the detailed instructions I provided earlier. It covers everything from prep to cooking. You’ll find all the steps you need to make this delicious vegan sweet potato curry! Vegan sweet potato curry is a fun, tasty dish. It uses fresh ingredients for better health. We explored the ingredients, preparation, and cooking steps. Tips help you avoid mistakes and enhance flavor. You can customize it with different veggies or spices. Store leftovers properly for later meals. Make sure to check the FAQs for quick answers. Enjoy this recipe, and happy cooking! You’ll love how easy and delicious it is.

Vegan Sweet Potato Curry

Discover the delicious world of Vegan Sweet Potato Curry, a creamy and nutritious dish that's perfect for any meal! With hearty sweet potatoes, protein-packed chickpeas, and vibrant spinach, this easy recipe is bursting with flavor. In just 40 minutes, you can create a warm, comforting dish that will impress family and friends. Click through now to explore the full recipe and bring some plant-based goodness to your table!
Print Recipe Pin Recipe

Ingredients
  

2 medium sweet potatoes, peeled and diced

1 can (400ml) coconut milk

1 tablespoon coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1-inch ginger, grated

1 red bell pepper, diced

2 cups spinach, roughly chopped

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 can (400g) chickpeas, drained and rinsed

Salt and pepper to taste

Fresh cilantro for garnish

Lime wedges for serving

Instructions
 

Heat the coconut oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.

    Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

      Add the diced sweet potatoes and red bell pepper to the pot, stirring to combine.

        Sprinkle in the curry powder, ground cumin, and turmeric, mixing well to coat the vegetables in the spices.

          Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let it cook for about 15-20 minutes, or until the sweet potatoes are tender.

            Stir in the chickpeas and chopped spinach, cooking for an additional 5 minutes until the spinach wilts and the chickpeas are heated through.

              Season the curry with salt and pepper to taste.

                Serve hot, garnished with fresh cilantro and lime wedges on the side for a zesty finish.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4