This sweet potato curry is packed with flavor and so easy to make. A healthy vegan meal that cooks up in one pot and is perfect for weeknight dinners!
You know people who don’t like sweet potatoes? There seems to be quite a few of them out there, and frankly, I don’t get it. Sweet potatoes are amazing! They’re like potatoes (amazing) that are sweet (so even better). What’s not to like?
Personally, I could eat a plain old baked sweet potato for dinner — no toppings or seasonings or anything — and be a happy camper. If you’re a person who loves sweet potatoes I’m sure you can relate.
Dressing and flavoring up your sweet potatoes is more fun though, and fortunately, it’s hard to go wrong when you’re starting with something so delicious. Sweet potatoes in chili, smothered in barbecue sauce, or wrapped up in sushi are even better than plain old sweet potatoes.
I guess that’s how this vegan sweet potato curry turned out to be so delicious and at the same time so simple. A small handful of ingredients, one pot, and you’ve got a delicious meal ready eat. Unless of course you’re a sweet potato hater, but you probably wouldn’t be here if you were!
What You’ll Need
- Canola oil. You can substitute another high-heat oil if you’d like, such as coconut, peanut, or corn oil.
- Curry powder. We’re using a basic mild curry powder for this recipe. I like McCormick’s and Trader Joe’s.
- Ground cumin.
- Cayenne pepper. Leave this out if you prefer a milder curry.
- Coconut milk. Use full-fat coconut milk from a can for the best flavor and consistency in your curry sauce. You can substitute light curry powder if you’d like, but the curry won’t be nearly as rich and creamy.
- Diced tomatoes. Use canned diced tomatoes packed in juice or sauce.
- Frozen peas. Feel free to use a different type of veggie if peas aren’t your thing. Fresh greens such as spinach would be a great choice — just add a few handfuls and let them simmer for a few minutes until they wilt.
- Salt & pepper.
- Rice. I like to serve my curry over basmati rice, but any variety will do. Not into rice? Serve your curry with vegan naan instead.
- Cashews or peanuts. For topping your curry!
- Fresh cilantro. Substitute scallions if you’re not a fan of cilantro.
Tip: If you’d like to add some protein to your curry, mix in some pan-fried tofu when you add the peas.
How to Make Sweet Potato Curry
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
- Start by heating up some oil in a large pot. Once the oil is hot, add an onion. Let the onion cook for just a few minutes to start softening up.
- Add some garlic, ginger, curry powder, cumin, paprika, and cayenne pepper. Cook everything for a minute or so, just until the garlic and ginger become very fragrant.
- Add some diced sweet potato, coconut milk, and diced tomatoes. Raise the heat and bring everything up to a simmer. Let it cook until the sauce is thick and the sweet potatoes are tender.
- Add some thawed frozen peas and let them cook for just another minute or so, until they’re hot.
- Take the pot off of the burner and season your curry with salt and pepper to taste. You can also adjust any other seasonings to your liking at this time.
- Serve your curry with rice and top it with cashews or peanuts and cilantro.
Leftovers & Storage
Leftover vegan sweet potato curry will keep in a sealed container in the fridge for about 3 days or in the freezer for up to 3 months.
Frequently Asked Questions
Not if you only use a pinch of cayenne pepper. Feel free to leave it out for an extra mild version, or use extra to kick up the heat.
The curry shown in the photos was made with orange sweet potatoes, which are often labelled as yams in U.S. supermarkets. But sweet potatoes come in many varieties, so feel free to try another type such as yellow or purple sweet potatoes. You could even use winter squash!
More Vegan Curry Recipes
- Creamy Cauliflower Curry
- Thai Yellow Curry with Potatoes & Tofu
- Easy Mixed Vegetable Curry
- Thai Coconut Pumpkin Curry
- Vegan Japanese Curry
Easy Sweet Potato Curry
- 1 tablespoon canola oil, or high heat oil of choice
- 1 medium onion, diced
- 4 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 ½ tablespoons mild curry powder (or to taste)
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- Pinch cayenne pepper, or to taste
- 1 (14 ounce or 400 gram) can full fat coconut milk
- 1 (14 ounce or 400 gram) can diced tomatoes
- 2 ½ pounds sweet potatoes, peeled and cut into ½-inch pieces
- 1 ½ cups frozen peas, thawed
- Salt, to taste (I used about 1 ½ teaspoons)
- Black pepper, to taste (I used about ½ teaspoon)
- Cooked basmati rice
- Roasted peanuts or cashews
- Fresh cilantro and/or scallions
- Coat the bottom of a large pot with oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion.
- Sweat the onion for about 5 minutes, until it becomes soft and translucent.
- Stir in the garlic, ginger, curry powder, cumin, paprika, and cayenne pepper. Cook everything for about 1 minute, until the mixture becomes very fragrant.
- Stir in the coconut milk, tomatoes, and sweet potatoes.
- Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the mixture to simmer until the sweet potatoes are soft and easily pierced with a fork, about 20 to 25 minutes, stirring occasionally.
- Stir in the peas and cook everything for another minute, just to heat up the peas.
- Remove the pot from heat and season the curry with salt and pepper to taste. Adjust any other seasonings to taste.
- Serve with basmati rice and top with cashews or peanuts, scallions and/or cilantro.