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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.