Easy Sweet Potato Curry Recipe (Vegan)

This creamy sweet potato curry recipe is made with chickpeas, coconut milk and Thai red curry paste. It's a vegan option you can make on the stove, slow cooker or instant pot. This easy meal is done in 20 minutes, so it's great for weeknights with rice!

Not only is this one of the first curries on WMM, but it's also one of the first vegetarian meals (WHAT!). I love all the veggies so this is going to be the first of many. I also love curry so this is the first of many of those coming too.

Curry FAQs

How to make sweet potato curry recipe

1. Saute the onion with garlic then add the coriander, ginger and salt. Stir in the cubed sweet potatoes and cook for a few minutes.
2. Add the red curry paste, with the chickpeas and vegetable stock and simmer for 8-10 minutes, until the sweet potatoes are fork-tender.
3. Finish the curry with a can of coconut milk (that's how it gets extra creamy!) and several cups of fresh spinach and allow it to wilt and cook down. Serve with chopped cilantro!

How to make a Thai red curry thicker?

This curry is already thick on it's own from the sweet potatoes and creamy sauce, but if you want to make it even thicker you can:

• Add extra ingredients like sweet potatoes and spinach to help soak up the liquid
• Use a little less vegetable stock or only use the cream from the top of the coconut milk
• Mix 1 tablespoon of cornstarch or tapioca starch with 1 tablespoon of water at the end boil for a few minutes to thicken

Storage instructions

Follow the directions to make it then allow it to cool completely. Store in a freezer bag or air tight container and place in the freezer for up to 6 months. Thaw overnight in fridge and reheat in the microwave or on the stove!

If you love this recipe as much as I do, don't forget to follow me on instagram and tag me with @what_mollymade so I can see it and feature you.

More vegetarian recipes

• Butternut squash and spinach lasagna
• Sweet potato nachos
• Thai curry pho
• Butternut squash pasta sauce
• Smoky white bean vegetarian chili

Sweet Potato Curry

Creamy sweet potato curry is made with chickpeas, coconut milk and Thai red curry paste. It's a vegan option you can make on the stove, slow cooker or instant pot. This easy meal is great for weeknights with rice!

5 from 4 votes

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Course: Dinner

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Calories: 237kcal

Author: Molly Thompson

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Ingredients

• 2 tablespoons coconut oil
• 1 medium yellow onion diced
• 2-3 cloves garlic minced
• 1 tablespoon fresh grated ginger (or 2 teaspoons ground ginger)
• 1 teaspoon coriander
• 1 teaspoon salt
• 2 medium sweet potatoes 9about 4 cups) peeled and cubed into 1-inch pieces
• ⅓ cup Thai red curry paste
• ¾ cup vegetable broth
• 1 (15 ounce) can chickpeas drained and rinsed
• 1 (13 ounce) can full fat coconut milk
• 4 cups packed spinach (could sub kale)
• 1 tablespoon lime juice (about 1 lime)
• 2 tablespoons coconut aminos
• For serving: cooked rice, cauliflower rice, cilantro, chopped peanuts or cashews

Instructions

• Add coconut oil to a large skillet over medium heat. Once hot, add the onion and cook, stirring occasionally, until soft and translucent, 5-6 minutes. Next, add the garlic and continue cooking for 1-2 minutes until fragrant.
• Add the ginger, coriander, salt and sweet potatoes and stir to combine. Allow the sweet potatoes to cook for 4-5 minutes until a bit soft, but not fork-tender. Add the Thai red curry paste, vegetable broth, and chickpeas. Cover the lid and turn the heat to high until boiling then reduce the heat to low and simmer for 8-10 minutes. The sweet potatoes should be fork-tender at this point.
• Add the coconut milk, spinach, lime juice and coconut aminos and stir until combined and creamy and the spinach is wilted. Serve with white rice, chopped cilantro and chopped nuts.

Notes

If you want to add protein to this recipe: add 1 lb of shredded chicken chicken

Slow cooker directions: heat coconut oil in a small skillet over medium heat and add the onion. Cook and saute until soft and translucent, 5-6 minutes. Add the garlic and cook for another 1-2 minutes. Transfer onion and garlic to a large slow cooker then add the ginger, coriander, salt, sweet potatoes, red curry paste, vegetable broth and chickpeas. Stir to combine then close the lid and cook on high for 3 hours or on low for 5-6 hour. Remove the lid and add the coconut milk, spinach, lime juice and coconut aminos. Close the lid and cook for another 20-30 minutes or until the spinach is wilted.

Nutrition

Serving: 1bowl | Calories: 237kcal | Carbohydrates: 27.1g | Protein: 6.6g | Fat: 14.1g | Sugar: 3.7g

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!