This vegan sweet potato curry is the ultimate comfort food. It’s hearty and satisfying and just insanely good. It’s also really easy to make.
This vegan sweet potato curry has got us pretty excited around these parts. The past week we’ve been testing it and then shooting it so we’ve been eating a lot of curry. And it’s been totally divine!
To say it’s delicious would be a serious understatement. It’s the kind of meal where you just can’t stop exclaiming about how good it is to everyone around you!
And it’s this delicious with remarkably little effort. In fact I’d say it’s downright easy to make this meal.
And if you love hearty and delicious curries, then you’ll also love our vegan massaman curry.
How To Make Vegan Sweet Potato Curry
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onion, crushed garlic, minced ginger, red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.
- Add peeled and chopped sweet potatoes and canned lentils and toss to mix in with the spices.
- Add chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Cover the pot and let it simmer until the sweet potatoes are fork tender (around 10-12 minutes).
- Add peanut butter and stir in until melted.
- Add fresh basil and stir in until wilted.
- Add coconut sugar for flavor balance and salt and pepper to taste.
- Your sweet potato curry is ready to serve.
Ingredient Notes
- Red curry paste – if you want your curry to be spicier then feel free to use more red curry paste. As it is this curry is very mild.
- Canned lentils – we used canned lentils in this recipe. If you don’t want to use canned lentils then the amount to use would be 1 and ½ cups of cooked lentils.
- Coconut milk – should be canned, full fat and unsweetened. You could use coconut cream if you wanted to make it even richer, or a light coconut milk if you wanted to make it lighter.
- Peanut butter – may seem a bit unusual, but trust me, it is SO delicious in this recipe! Of course you can omit it though if you prefer.
- Fresh basil – adds a dash of color as well as lovely fresh flavor.
Serving Suggestions
Serve the curry topped with fresh basil and crushed peanuts. It’s great either on its own or over basmati rice, or if you’d like it a little lighter, then serve it over cauliflower rice.
Storing Instructions
Leftovers keep wonderfully well in the fridge for 3-4 days and can be reheated in the microwave.
More Vegan Curry Recipes
- Vegan Massaman Curry
- Vegan Green Curry
- Vegan Potato Curry
- Vegan Coconut Curry
- Vegan Pumpkin Curry
- Butternut Squash Curry Bowls
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Sweet Potato Curry
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 teaspoon Crushed Garlic
- 1 teaspoon Minced Ginger
- 1 Tablespoon Red Curry Paste
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Paprika
- 1 teaspoon Turmeric
- 4 Large Sweet Potatoes (2.6 pounds / 1200g) Peeled and Chopped
- 15 ounce Can Lentils (1 can) Drained, or 1 and ½ cups Cooked Lentils
- 14 ounces Canned Chopped Tomato (400g)
- ½ cup Vegetable Stock (120ml)
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- ¼ cup Peanut Butter (63g)
- 2 cups Fresh Basil (40g)
- 2 Tablespoons Coconut Sugar or Light Brown Sugar
- Sea Salt and Black Pepper To Taste
For Serving:
- Basmati Rice
- Fresh Basil
- Crushed Peanuts
Instructions
- Add the olive oil to a pot along with the chopped onion, garlic, ginger, red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.
- Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
- Add the chopped tomatoes, vegetable stock and coconut milk and bring to the boil. Cover the pot and let it simmer until the sweet potatoes are fork tender (around 10-12 minutes).
- Add in the peanut butter and stir in until melted.
- Add in the fresh basil and stir in until wilted.
- Add the coconut sugar and salt and pepper to taste.
- Serve over basmati rice and top with crushed peanuts and fresh basil.
Video
Notes
- Red curry paste – use more red curry paste if you want a spicier curry.
- Canned lentils – we used canned lentils in this recipe. If you don’t want to use canned lentils then the amount to use would be 1 and ½ cups of cooked lentils.
- Coconut milk – should be canned, full fat and unsweetened. You could use coconut cream if you wanted to make it even richer, or a light coconut milk if you wanted to make it lighter.
- Peanut butter – may seem a bit unusual, but trust me, it is SO delicious in this recipe! Of course you can omit it though if you prefer.
- Storing: Leftovers keep wonderfully well in the fridge for 3-4 days and can be reheated in the microwave.
- Nutrition information is for curry only excludes rice.
The whole family enjoyed this. I didn’t have lentils so I used chickpeas. I will definitely make this one again! Thanks!
Great! Thanks so much for sharing and for your great review Jackie!
This was so good! Even my Sweet Potato hating family members devoured it! Thanks for a new fall favorite.
That’s awesome Gwendolyn! Thank you for your amazing review!
Cooled up beautifully.
It will happen again, no doubt.
Thank you.
That’s awesome! Thanks so much for your review!
Hi, I am making this curry for 6 people. I can see the recipe serves 6. How would you describe the portion sizes?
Thanks
Hi Colleen, it is a fairly generous portion size, especially when served with rice.
This recipe is delicious! Can you confirm how many cups of the curry is equal to 1 serving?
So happy you enjoyed it Chelsea! Unfortunately no, I did not measure it by volume.
Could this be frozen?
Sure!
Oh my Goodness! This was absolutely delicious!! The gravy was nice and thick. This will become a staple in my household.
Awesome Demi! Thanks for the wonderful review.
I love this recipe, very satisfying. Thank you
I made this recipe, substituting cashew cream for the coconut milk. Also, I didn’t have any paprika on hand, but used a bit more ginger and red curry paste as I like a little more zing. I served it over quinoa cooked in vegetable broth. The whole dish was very yummy and I’m sure I’ll make it again. Thanks, Alison!
Absolutely delicious! We are not a vegan family but have made this a staple in our meal rotation!
Wonderful! Thanks for the great review Alyssa!
Which type of lentils should be used?
Hi Karen, any canned lentils will work fine, but ours were brown lentils.
Thanks Alison. I still haven’t gotten around to cooking it. Tomorrow I think! Have you ever tried it with unpeeled sweet potatoes? I have some organic ones and don’t tend to peel any veg
Hi Karen, I’m sure it would be fine to leave on the peels! 🙂
Hi Alison. I made it! I peeled them. Thank you for the recipe, it was delicious
Yay! So glad it was delicious Karen! 🙂