Vegan Sweet Potato Curry With Coconut Milk – Cozy, Creamy, and Easy

Sweet potato curry is one of those meals that feels special without being complicated. This version leans into creamy coconut milk, warm spices, and bright lime to create a bowl that’s both comforting and fresh. It’s simple enough for a weeknight and satisfying enough to serve to friends.

If you love big flavor with minimal fuss, this curry belongs in your rotation. It’s also a great way to use pantry staples while still getting a gorgeous, colorful meal on the table.

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Vegan Sweet Potato Curry With Coconut Milk - Cozy, Creamy, and Easy

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 2 tablespoons coconut oil or neutral oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons red curry paste or 1.5 tablespoons curry powder (adjust to taste)
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes or cayenne (optional, to taste)
• 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 can (14 ounces) full-fat coconut milk
• 1 cup vegetable broth or water (more as needed)
• 1 cup canned chickpeas, drained and rinsed (optional but recommended)
• 1 tablespoon soy sauce or tamari
• 1–2 teaspoons maple syrup or sugar (optional, balances acidity)
• Juice of 1/2 lime, plus wedges for serving
• Salt and black pepper to taste
• 2 cups fresh baby spinach or kale (optional, for extra greens)
• Fresh cilantro, chopped, for garnish
• Cooked jasmine or basmati rice, for serving

Instructions

• Warm the pot: Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly golden.
• Bloom the aromatics: Stir in the garlic and ginger.Cook 1 minute, then add curry paste (or powder), turmeric, cumin, and chili flakes. Cook another 1–2 minutes until fragrant. If it looks dry, add a splash of oil or water to prevent burning.
• Add the vegetables: Toss in the sweet potato cubes and bell pepper.Stir to coat with the spices so everything is evenly seasoned.
• Pour in liquids: Add coconut milk and 1 cup of broth. Stir well and bring to a gentle simmer. Reduce the heat to medium-low.
• Simmer until tender: Cover and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender but not mushy.If the sauce gets too thick, add more broth a little at a time.
• Add chickpeas and season: Stir in chickpeas, soy sauce, and maple syrup. Simmer 3–5 minutes more to warm through and blend flavors.
• Finish with greens and lime: Fold in spinach or kale, if using, and cook just until wilted. Squeeze in lime juice.Taste and adjust salt, pepper, and heat as needed.
• Serve: Spoon over warm rice. Top with fresh cilantro and extra lime wedges. Enjoy hot.

What Makes This Recipe So Good

• Deep, balanced flavor: The sweetness of the sweet potato meets savory aromatics, mild heat, and rich coconut cream. A splash of lime adds the perfect pop at the end.
• One-pot simplicity: Everything cooks in one pot, which means easy cleanup and less time hovering over the stove.
• Flexible ingredients: Swap in whatever veggies you have on hand.

  This curry plays well with spinach, peas, bell pepper, or cauliflower.

• Meal prep friendly: It reheats beautifully and tastes even better the next day as the flavors meld.
• Nourishing and filling: Sweet potatoes bring complex carbs and fiber, while coconut milk adds satisfying richness without dairy.

Ingredients

• 2 tablespoons coconut oil or neutral oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons red curry paste or 1.5 tablespoons curry powder (adjust to taste)
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili flakes or cayenne (optional, to taste)
• 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch cubes
• 1 red bell pepper, sliced
• 1 can (14 ounces) full-fat coconut milk
• 1 cup vegetable broth or water (more as needed)
• 1 cup canned chickpeas, drained and rinsed (optional but recommended)
• 1 tablespoon soy sauce or tamari
• 1–2 teaspoons maple syrup or sugar (optional, balances acidity)
• Juice of 1/2 lime, plus wedges for serving
• Salt and black pepper to taste
• 2 cups fresh baby spinach or kale (optional, for extra greens)
• Fresh cilantro, chopped, for garnish
• Cooked jasmine or basmati rice, for serving

How to Make It

1. Warm the pot: Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly golden.
2. Bloom the aromatics: Stir in the garlic and ginger.

   Cook 1 minute, then add curry paste (or powder), turmeric, cumin, and chili flakes. Cook another 1–2 minutes until fragrant. If it looks dry, add a splash of oil or water to prevent burning.

3. Add the vegetables: Toss in the sweet potato cubes and bell pepper.

   Stir to coat with the spices so everything is evenly seasoned.

4. Pour in liquids: Add coconut milk and 1 cup of broth. Stir well and bring to a gentle simmer. Reduce the heat to medium-low.
5. Simmer until tender: Cover and cook for 12–15 minutes, stirring occasionally, until the sweet potatoes are tender but not mushy.

   If the sauce gets too thick, add more broth a little at a time.

6. Add chickpeas and season: Stir in chickpeas, soy sauce, and maple syrup. Simmer 3–5 minutes more to warm through and blend flavors.
7. Finish with greens and lime: Fold in spinach or kale, if using, and cook just until wilted. Squeeze in lime juice.

   Taste and adjust salt, pepper, and heat as needed.

8. Serve: Spoon over warm rice. Top with fresh cilantro and extra lime wedges. Enjoy hot.

How to Store

• Refrigerator: Store in an airtight container for 4–5 days.

  The flavors deepen over time, making it great for meal prep.

• Freezer: Freeze for up to 2 months. Cool completely before freezing. Thaw overnight in the fridge and reheat gently on the stove with a splash of water or broth.
• Reheating tip: Warm over low heat and stir often to keep the coconut milk sauce smooth.

  Add a squeeze of fresh lime at the end to brighten it back up.

Benefits of This Recipe

• Plant-powered nutrition: Sweet potatoes provide fiber, vitamin A, and slow-burning energy. Chickpeas add protein and extra fiber.
• Dairy-free creaminess: Coconut milk creates a rich sauce without cream or butter.
• Budget-friendly: Most ingredients are pantry staples. You can stretch the curry with extra veggies or a bit more broth.
• Customizable heat level: Keep it mild for family-friendly dinners or add more chili for a spicier finish.
• Great for batch cooking: Cooks in one pot and reheats well, so it’s ideal for lunches and quick weeknight dinners.

Common Mistakes to Avoid

• Skipping the spice bloom: Adding spices to cold liquid can make the curry taste flat.

  Cook them briefly in oil first to release flavor.

• Overcrowding the pot: Too many veggies at once can lower the temperature and slow cooking. Keep a steady simmer.
• Boiling too hard: A rolling boil can cause separation in coconut milk. Keep the heat at a gentle simmer.
• Undersalting: Coconut milk and sweet potatoes can dull flavors if under-seasoned.

  Taste and adjust before serving.

• Overcooking greens: Add spinach or kale at the end so it stays vibrant and tender.

Alternatives

• Protein swaps: Replace chickpeas with cubed tofu or tempeh. For tofu, press and pan-sear first for best texture.
• Different veggies: Try cauliflower, zucchini, green beans, or peas. Harder veggies may need a few extra minutes.
• Curry base: Use yellow curry powder for a gentler flavor or red curry paste for more heat and depth.
• Lighter version: Use light coconut milk and reduce the added oil.

  Simmer uncovered a bit longer to thicken.

• Grain options: Serve with basmati rice, brown rice, quinoa, or warm naan to soak up the sauce.
• Citrus twist: Swap lime for lemon if that’s what you have. Add zest for extra brightness.

FAQ

Can I make this curry ahead of time?

Yes. It keeps well for several days and the flavors improve as it rests.

Reheat gently and add a splash of water or broth if the sauce thickens.

Is this recipe gluten-free?

It can be. Use tamari or a certified gluten-free soy sauce, and confirm your curry paste is labeled gluten-free.

How do I make it spicier?

Add more red curry paste, extra chili flakes, or a chopped fresh chili. Taste as you go so it doesn’t overpower the other flavors.

Can I use sweet potato skin?

You can leave the skin on if the sweet potatoes are scrubbed well and the skin is thin.

Peeled sweet potatoes give a smoother, silkier texture.

What if I don’t have coconut milk?

You can use a cashew cream (blend soaked cashews with water) or an unsweetened plant cream. The flavor will be different, but still rich and delicious.

Why is my curry too thin or too thick?

If it’s thin, simmer uncovered a bit longer to reduce. If it’s too thick, add broth in small splashes until it reaches your preferred consistency.

Can I make it oil-free?

Yes.

Sauté the onions with a splash of water or broth, adding more as needed. The coconut milk still brings plenty of richness.

In Conclusion

This Vegan Sweet Potato Curry with Coconut Milk is cozy, vibrant, and easy to customize. It leans on simple techniques and pantry staples to deliver big flavor with minimal effort.

Whether you’re feeding a family, meal prepping for the week, or just craving something warm and satisfying, this curry has you covered. Keep the basics the same, tweak the veggies and spice level to your taste, and enjoy a bowl of comfort any night of the week.