Vegan Coconut Curry with Sweet Potatoes for Cozy Nights

This Vegan Coconut Curry with Sweet Potatoes is a comforting, easy dish perfect for weeknights, packed with creamy coconut goodness and hearty sweet potatoes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Curry Base

1 can Coconut Milk Opt for full-fat for the best texture.
2 medium Sweet Potatoes Chopped into bite-sized cubes.
2 tablespoons Curry Paste Select a high-quality paste.

Aromatics

3 cloves Garlic Minced for stronger flavor.
1 medium Onion Diced and sautéed until translucent.

Add-ins

1 handful Spinach Optional; omit if freezing.
2 tablespoons Oil For sautéing; can replace with vegetable broth.

Final Touches

1 Chickpeas Optional for added protein.
1 Butternut Squash Optional for a different twist.

Equipment

Dutch oven or large pot

Method

Cooking Steps

Prep ingredients: peel and chop sweet potatoes, dice onion, and mince garlic.
Sauté aromatics: heat oil, add onion and garlic, stirring for 3-4 minutes.
Bloom curry paste: stir in curry paste and cook for 2 minutes.
Add sweet potatoes & coconut milk: stir in sweet potatoes, then pour in coconut milk.
Simmer: bring to a gentle simmer, cover, and cook for 15-20 minutes.
Add spinach: fold in spinach and stir until wilted, about 1-2 minutes.
Final touch and serve: taste and adjust seasoning, serve over rice or with bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 8gSugar: 8gVitamin A: 19000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For best results, taste the curry while simmering to adjust seasonings as needed.

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