Description
A creamy, comforting vegan curry made in one pot with sweet potatoes, coconut milk, and warming spices. Ready in 30 minutes, it’s perfect for quick, healthy dinners with minimal cleanup.
Ingredients
- 2 medium sweet potatoes, peeled and cubed (about 500g / 1.1 lbs)
- 1 can full-fat coconut milk (14 oz / 400ml)
- 1 medium onion, diced (about 150g / 5.3 oz)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste (vegan)
- 1 cup vegetable broth, low sodium (240ml / 8 fl oz)
- 1 can chickpeas, drained and rinsed (15 oz / 425g) – optional
- 2 cups fresh spinach
- 1 tablespoon fresh lime juice
- A handful fresh cilantro, chopped
- 2 tablespoons olive oil or coconut oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- Pinch of salt
Instructions
- Peel and cube the sweet potatoes into bite-sized pieces. Dice the onion, mince the garlic, and grate the ginger.
- Heat oil in a large deep skillet or pot over medium heat. Add diced onion and cook until translucent, about 3 minutes.
- Add minced garlic and grated ginger; cook for 1 minute until fragrant.
- Sprinkle in turmeric, cumin, and a pinch of salt; stir to combine.
- Stir in red curry paste and cook for 1-2 minutes to release flavors.
- Add cubed sweet potatoes and toss to coat in the spice mixture.
- Pour in coconut milk and vegetable broth; stir well, scraping up any browned bits.
- Bring to a gentle simmer, cover, and cook for 10-12 minutes until sweet potatoes are tender.
- Stir in drained chickpeas and fresh spinach; cook uncovered for 3 minutes until spinach wilts and everything is heated through.
- Turn off heat and stir in fresh lime juice.
- Garnish with chopped cilantro and serve warm, optionally with steamed rice or flatbread.
Notes
[‘Use full-fat coconut milk for a creamy sauce; light coconut milk will result in a thinner curry.’, ‘Simmer sweet potatoes fully in the coconut milk mixture to absorb flavors and ensure tenderness.’, ‘Fresh ginger and garlic are essential for flavor; grate ginger from frozen for convenience.’, ‘Adjust spice level by varying the amount of red curry paste.’, ‘Optional additions: peanut butter for nuttiness, toasted cashews for crunch.’, ‘If curry thickens when reheated, add a splash of vegetable broth or coconut milk to loosen.’, ‘Red curry paste should be vegan; check labels to avoid shrimp paste.’, ‘Can substitute sweet potatoes with butternut squash, pumpkin, or carrots.’, ‘Spinach can be replaced with kale, Swiss chard, or collard greens (add earlier to soften).’, ‘Serve with jasmine or basmati rice, quinoa, or warm flatbread.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Vegan, Plant-Based
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 320
- Sugar: 8
- Sodium: 350
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 8
- Protein: 8
Keywords: vegan curry, coconut curry, sweet potato curry, one-pot meal, plant-based dinner, quick vegan recipe, healthy curry, easy curry recipe