For a quick and hearty weeknight meal, try this vegan sweet potato curry. It takes less than 40 minutes to make and pairs perfectly with white rice.
Curry is a spiced dish that’s traditionally eaten in Southeast Asian cuisine. There are many variations of curry, depending on the region and country. This particular recipe, which is inspired by Thai curry, calls for coconut milk and Thai red curry paste.
Serve your vegan sweet potato curry with fresh cilantro, a dollop of non-dairy sour cream, or a side of Roasted Cauliflower. Crusty bread or naan, a flatbread from India, also tastes great with this dish.
Table of Contents
Key Ingredients
- Sweet potato. You’ll need two medium sweet potatoes.
- Chickpeas. Chickpeas, or garbanzo beans, are a delicious source of plant-based protein. You’ll need one can; be sure to save the chickpea water to make our vegan chocolate mousse with aquafaba.
- Canned coconut milk. Be sure to use full-fat coconut milk. Again, you’ll need one can.
- Red curry paste. For this recipe, we used Thai Kitchen Red Curry Paste. It’s vegan and gluten-free.
How to Make Thai Sweet Potato Curry
If you’re new to plant-based cooking, or cooking in general, you’ll be glad to know that dish is easy to make. It can also be customized with other veggies you have on hand, like bell peppers or mushrooms. Here’s how to make Thai Sweet Potato Curry at home:
1. In a medium pot over medium heat, warm the oil. Sauté the onion until tender, about 5 to 7 minutes. Add the salt, pepper, minced garlic, and minced ginger. Sauté for about 1 minute.
2. Add the sweet potato cubes, chickpeas, coconut milk, broth, red curry paste, and turmeric.
3. Stir and simmer uncovered for 20 to 30 minutes, or until the liquid is thick and the sweet potatoes are easily pierced with a fork.
4. Add the spinach and cook for another 3 to 5 minutes, or until wilted. Serve with fresh cilantro and white rice, crusty bread, or naan.
Recipes Tips, Variations, and Substitutions
- Add bell peppers. Have a bell pepper or two on hand? Dice it up and sauté it with the onions in the first step.
- Try it with carrots. Diced carrots are also delicious in this vegan sweet potato curry. Add it to the mixture along with the sweet potatoes.
- Toss in some kale. Instead of spinach, toss in chopped kale. You can even use a combination of both.
- Turn up the heat. To make your curry spicier, add fresh hot peppers to the dish. Cayenne pepper, dried red pepper flakes, and extra ground black pepper can also give it some kick.
- Top with vegan sour cream or yogurt. A dollop of plant-based sour cream or yogurt will make this dish extra creamy and rich. Or, if you accidentally make the curry too spicy, a spoonful of vegan sour cream or yogurt can tone it down.
- Thicken the curry with cornstarch. If the sweet potatoes are cooked but the liquid isn’t thick enough for your liking, add a cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then add it to the curry.
- Thin the curry with broth. Alternatively, if you want a thinner consistency, add more broth.
Can I store leftovers?
Store leftover Thai Sweet Potato Curry in a sealed container in the refrigerator. Eat within 3 to 4 days. While reheating the curry, you might need to add a splash of non-dairy milk or broth to rehydrate the sauce.
Can I freeze it?
Yes, you can freeze Thai Sweet Potato Curry. Be sure to use a sealed, air-tight freezer-safe container. Try to eat the curry within 2 to 3 months. The coconut milk might change in texture, but it will still taste great. Also, keep in mind that the curry may stain the container.
Serving Suggestions
- Roasted Chickpeas — Top your curry with roasted chickpeas for a tasty crunch.
- Cheesy Vegan Roasted Cauliflower — Enjoy your curry with a side of roasted cauliflower.
- Roasted Sugar Snap Peas — Or, try it with roasted sugar snap peas, which take just 15 minutes to make.
Thai Sweet Potato Curry
Ingredients
- 2 sweet potatoes medium , peeled and cubed
- 2 tablespoons olive oil
- 1 onion medium yellow or white diced
- 3 garlic cloves minced
- 2 teaspoons fresh ginger minced
- 14 ounces canned coconut milk full-fat
- 14 ounces canned chickpeas drained
- ⅓ cup vegetable broth or water
- 3 ½ tablespoons Thai red curry paste
- ½ to 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon ground turmeric optional
- 3 to 4 cups baby spinach or kale
- Fresh cilantro for topping
- Bread or naan for serving
- White rice like jasmine rice
Instructions
- In a medium pot over medium heat, warm the oil. Sauté the onion until tender, about 5 minutes. Add the salt, pepper, minced garlic, and minced ginger. Sauté for about 1 minute.
- Add the sweet potato cubes, chickpeas, coconut milk, broth, red curry paste, and turmeric.
- Stir and simmer uncovered for 20 to 30 minutes, or until the liquid is thick and the sweet potatoes are easily pierced with a fork.
- Add the spinach and cook for another 3 to 5 minutes, or until wilted. Serve with fresh cilantro and white rice, crusty bread, or naan.
Notes
- To make your curry spicier, add fresh hot peppers to the dish. Cayenne pepper, dried red pepper flakes, and extra ground black pepper can also give it some kick.
- A dollop of plant-based sour cream or yogurt will make this dish extra creamy and rich. Or, if you accidentally make the curry too spicy, a spoonful of vegan sour cream or yogurt can tone it down.
- If the sweet potatoes are cooked but the liquid isn’t thick enough for your liking, add a cornstarch slurry. Mix 1 tablespoon cornstarch with 2 tablespoons cold water, then add it to the curry.
- Alternatively, if you want a thinner consistency, add more broth.
- Store leftover curry in a sealed container in the refrigerator. Eat within 3 to 4 days.
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