Vegan Sweet Potato Curry

Vegan Sweet Potato Curry Recipe

By Loving It Vegan

🔪Prep Time: 20 minutes

👩‍🍳Cook Time: 25 minutes


1 Tbsp Olive Oil

1 Medium Onion White, Yellow or Brown, Chopped

1 tsp Crushed Garlic

1 tsp Minced Ginger

1 Tbsp Red Curry Paste

1/4 tsp Cayenne Pepper

1 tsp Paprika

1 tsp Turmeric

4 Large Sweet Potatoes (2.6 pounds / 1200g) Peeled and Chopped

15 ounce Can Lentils (1 can) Drained, or 1 and 1/2 cups Cooked Lentils

14 ounces Canned Chopped Tomato (400g)

1/2 cup Vegetable Stock (120ml)

14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened

1/4 cup Peanut Butter (63g)

2 cups Fresh Basil (40g)

2 Tbsp Coconut Sugar or Light Brown Sugar

Sea Salt and Black Pepper To Taste

For Serving:

Basmati Rice

Fresh Basil

Crushed Peanuts


1Add the olive oil to a pot along with the chopped onion, garlic, ginger and red curry paste, cayenne pepper, paprika and turmeric and sauté until the onions are softened.

2Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.

3Add in 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).

4Add in the peanut butter and stir in until melted.

5Add in the fresh basil and stir in until wilted.

6Add the coconut sugar or brown sugar and salt and pepper to taste.

7Serve over basmati rice and top with crushed peanuts and fresh basil.

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