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Sweet Potato Curry

This Sweet Potato Curry is a one pot meal which is packed with flavor and the whole family will love it. A 30 minute meal which is made with simple ingredients and no one would ever tell it is naturally vegan.

A single pot is all that is needed for this easy vegan recipe.

I couldn’t tell you guys which is my favorite curry recipe. Just because they are all so good.

Think about my Eggplant Curry, the Vegetable Panang Curry, or the Lentil Chickpea Yellow Curry. Who could honestly choose which one is best?

If you’re looking for more curry recipes, feel free to browse around and use the search bar.

Fresh spinach is a great optional addition to this vegan curry.

Be sure this Sweet Potato Curry will do the same and always hit the spot.

Just you know it is creamy, hearty, super easy, flavorful, filling, comforting.

Oh yes I could tell you many more things, but once you’ve tried it you know what I’m talking about and be sure it is a keeper that even pickiest kids will eat.

A big spoon of the Sweet Potato Curry.

What’s in this sweet potato chickpea curry

  • Sweet potatoes
  • Coconut milk
  • Red curry paste
  • Bell pepper
  • Garlic
  • Chickpeas
  • Onions

Optional you can add:

  • Spinach

Perfect family food for lunch, dinner, and meal prep.

How to make Sweet Potato Curry

Heat a bit of oil, or if you don’t use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.

After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.

Serve in bowls or over rice on plates.

How to make a Sweet Potato Curry

It makes such an amazing for dinner, lunch and meal prep. Or if you’re in need for a fast meal that everyone is going to want seconds servings of.

Delicious plain but feel free to serve with rice or quinoa.

Step by step instructions to make Sweet Potato Curry

Can you freeze chickpeas in a curry?

Absolutely! This Sweet Potato Curry has enough liquid to cover the vegetables so it is so easy for freezing. It also makes it so easy for meal prep and make ahead meals.

Make always sure any curry you prepare has enough liquid that it is good for freezing.

For more variation add lentils for a sweet potato lentil curry which will add even more texture. Into more creamy curries? I got you covered you can add  2 Tbs peanut butter and 1/4 peanuts for topping to make a satay sweet potato curry.

This Sweet Potato Curry is made in one pot and packed with flavor. A keeper that the whole family will love even pickiest kids. No one would ever tell it is naturally vegan. #vegan #glutenfree #dairyfree #vegetarian #dinner #lunch #mealprep #contentednesscooking #sweetpotatocurry #onepotmeals

If you try this Sweet Potato Curry, tag me on Instagram or Facebook.

Love seeing all your remakes.

Cheers, Florian.

A big spoon of the Sweet Potato Curry.

Sweet Potato Curry

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This Sweet Potato Curry is a one pot meal which is packed with flavor and the whole family will love it. A 30 minute meal which is made with simple ingredients and no one would ever tell it is naturally vegan.

Ingredients

  • 2 medium sweet potatoes, cubed
  • 4 cloves garlic, minced
  • 1 cup bell pepper
  • 1 15 oz can chickpeas, drained
  • 1 14 oz can full fat coconut milk
  • 1/2 cup onions, chopped
  • 4 Tbs Red Curry Paste
  • salt, pepper to taste

Optional:

  • 1 large handful spinach, chopped

Instructions

  1. Heat a bit of oil, or if you don't use oil vegetable broth, in a casserole. Add garlic, onions, and bell pepper. Fry all for around 3 minutes then add sweet potatoes, coconut milk, red curry paste and cook for 10 minutes.
  2. After 10 minutes add chickpeas, season with salt and pepper. Cook for 6 minutes longer, then give optional spinach to the curry.
  3. Serve in bowls or over rice on plates.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 363Total Fat: 5.6gSaturated Fat: 1.2gTrans Fat: 0gUnsaturated Fat: 3.5gCholesterol: 0mgSodium: 129mgCarbohydrates: 34.5gFiber: 9.8gSugar: 5.4gProtein: 6.6g

Rita

Saturday 10th of February 2024

Would it be weird to substitute coconut milk with regular milk?

Florian

Sunday 11th of February 2024

Hi Rita! You can do that, yet the result will be really different. You can expect a less creamy and thinner curry from the texture. Hope that helps and let me know what you think.

Jj Learned

Tuesday 16th of January 2024

The whole family enjoyed it, didn’t have bell pepper(kinda icky) but substituted broccoli and carrot, made per cooking instructions but seemed like it didn’t look as soupy as the photos. Added a couple cups of vegetable broth and another Tb of curry paste. Served over rice. We will definetly make this again. Thank you for sharing

Florian

Tuesday 16th of January 2024

Hi there! Thanks for the feedback and don't forget leaving a star rating with your review. Thank you.

Jessica

Tuesday 7th of November 2023

Best curry I have ever made!! 👏👏👏

Florian

Tuesday 7th of November 2023

Thanks for your great feedback, Jessica! Don't forget leaving a star rating with your review. So helpful for other readers and me. Thanks so much.

Jannelle

Monday 7th of August 2023

Is there a specific brand of red curry paste that you would recommend for this recipe? I'm currently using the Thai kitchen paste and have mixed feelings about it.

Florian

Monday 7th of August 2023

Hi Jannelle! You can easily make it at home: Red Curry Paste Otherwise Koh Thai is great. Hope that helps and let me know what you think.

Natalie

Tuesday 6th of June 2023

Do you know if anyone has tried this in the instant pot?

Florian

Tuesday 6th of June 2023

Hi Natalie! I'm not sure, but I think you can absolutely try it. Let me know what you think.

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