This delicious vegan curry is made with sweet potato and veggies simmered in a blend of coconut milk and spices. Comfort food in a bowl!
What I love most about this vegan curry is how simple it is. But simple doesn’t mean bland. Not at all.
In fact this has so much flavor going on that you’re going to totally fall in love with it, yet it’s easy enough to become a regular week night meal.
It’s also really versatile and you can use different veggies or play around with the spices. It’s just fantastic when you want to get your curry fix but don’t want to work too hard for it.
And if you love a fabulous (but simple) vegan curry, then also check out our vegan chickpea curry.
How To Make Vegan Curry
Full instructions and measurements can always be found in the recipe card at the bottom of the post.
- Add olive oil to a pot along with minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
- Add in chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk and mix in.
- Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
- Add in broccoli and cauliflower florets and sliced zucchini and mix in.
- Simmer until the veggies are al dente and the potatoes are soft and firm.
- Add in baby spinach and a little coconut sugar (for flavor balance) and simmer until the spinach is just wilted.
- Serve with basmati rice and fresh chopped cilantro.
Ingredient Notes
Curry Powder: We used a mild curry powder so that this curry is beautifully mild and delicious. If you want it to be more spicy then you can use a spicier curry powder or just use more curry powder than we did.
Sweet Potato: This can be switched for regular white potato as well.
Veggies: We used a mix of broccoli and cauliflower florets and sliced zucchini and baby spinach. You could use the same veggies or try adding different veggies like mushrooms, sugar snap peas, baby corn, kale etc.
Coconut Milk: We used full fat canned unsweetened coconut milk and this will have the best results in this recipe.
Chef’s Tips
The sweet potato takes longest to cook and then comes the broccoli, cauliflower and zucchini and finally the baby spinach that is ready in the shortest time.
This is why we add the veggies gradually. The broccoli, cauliflower and zucchini goes in when the sweet potato is almost cooked and then the spinach goes in last and only cooks until just wilted.
If the veggies go in too early then they get overcooked and mushy. It’s not the end of the world if this happens! But it’s ideal if you add the veggies in stages so that everything is perfectly cooked and not over-cooked in the end result.
Storing and Freezing
Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave. This is also freezer friendly if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual.
More Vegan Curries
- Vegan Massaman Curry
- Vegan Potato Curry
- Vegan Green Curry
- Vegan Sweet Potato Curry
- Vegan Coconut Curry
- Vegan Lentil Curry
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Curry
Ingredients
- 2 Tbsp Olive Oil
- 1 Tbsp Minced Ginger
- 1 Tbsp Crushed Garlic
- 1 Medium Onion White, Yellow or Brown, Chopped
- 2 Tbsp Mild Curry Powder*
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- ½ tsp Ground Turmeric
- ½ tsp Cayenne Pepper
- 3 Medium Sweet Potatoes (4 and ½ cups/600g) Chopped
- ¼ cup Tomato Paste (65g)
- 14 ounces Canned Chopped Tomatoes (1 Can, 400g)
- 1 cup Vegetable Stock (240ml)
- 14 ounces Canned Coconut Milk (1 can, 400ml) Full Fat, Unsweetened
- 2 cups Broccoli Florets (180g)
- 2 cups Cauliflower Florets (180g)
- 3 Small Zucchini Sliced
- 3 cups Baby Spinach (90g)
- 1 tsp Coconut Sugar
For Serving:
- Basmati Rice
- Fresh Chopped Cilantro
Instructions
- Add the olive oil to a pot along with the minced ginger, crushed garlic, chopped onion, curry powder, ground coriander, ground cumin, ground turmeric and cayenne pepper. Sauté until the onions are softened.
- Add in the chopped sweet potatoes, tomato paste, canned chopped tomatoes, vegetable stock and coconut milk.
- Bring to a simmer and then cover the pot and leave to simmer until the potatoes are slightly softened and close to ready but not all the way cooked.
- Add in the broccoli and cauliflower florets and sliced zucchini and simmer until the veggies are al dente and the potatoes are soft and firm.
- Add in the baby spinach and coconut sugar and simmer until the spinach is just wilted.
- Serve with basmati rice and fresh chopped cilantro.
Notes
- We used mild curry powder as we prefer it a little mild, but you are welcome to use more or use a stronger blend if you prefer it more spicy.
- The coconut sugar is just for flavor balance. You can also use brown sugar.
- Leftovers keep very well in the fridge for 3-4 days and can be reheated in the microwave. This is also freezer friendly if you want to freeze it. Let it thaw overnight in the fridge and then reheat as usual.
- Nutritional information is for the curry only and does not include rice.
This has great flavor however it keeps coming out too watery. I’m following all the instructions to a T, I don’t know what I’m doing wrong?! It also comes out much more orange/red than brown like your photos.
Hi Karl, when the potatoes are mostly cooked and you add the other veg make sure to simmer with the lid off so that it can reduce a bit. I haven’t had it come out too watery but if that’s ever an issue, you can easily thicken it up with a cornstarch slurry. Mix a tablespoon of cornstarch with a little water or coconut milk into a paste, and then add it to your sauce, stirring all the while and then let it thicken up. If you want it even thicker, then repeat. Not sure what you mean about the color as ours is also quite orange! 🙂