Print
Small bowl of sweet potato curry with brown rice.

Vegan Sweet Potato Curry

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

This simple but delicious curry recipe calls for just a handful of everyday ingredients. Whip this up for a healthy weeknight dinner, served over your favourite rice.


Scale

Ingredients

  • 1 small or half a medium-sized white onion, approx. 1.5 cups.
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 2 tbsp green curry paste (can also be made with red curry paste)
  • 2 cups peeled and cubed sweet potato
  • 1 14 oz can light coconut milk (use full-fat if desired)
  • 1 tbsp soy sauce or gluten-free tamari
  • 1 cup fresh or frozen green peas
  • half a 225 g package firm or extra-firm tofu, cubed
  • rice of choice or quinoa, for serving

Instructions

  1. Add the onion, garlic and ginger to a large pan with 2 tbsp water and start cooking over medium heat. Cook while stirring for 4-6 minutes until soft and translucent.
  2. Add the curry paste and stir to combine. Cook for 1-2 minutes.
  3. Add the sweet potato, coconut milk and soy sauce and simmer lightly until the sweet potato is tender, approximately 12-15 minutes.
  4. Stir in the green peas and tofu. Stir to combine, turn off the heat and let sit on the element for 5 minutes to thicken a little.
  5. Serve over your choice of whole grain or store in the fridge for up to 5 days.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 374
  • Sugar: 10 g
  • Sodium: 478 mg
  • Fat: 10 g
  • Carbohydrates: 54 g
  • Fiber: 17 g
  • Protein: 19 g

Keywords: sweet potato coconut curry, sweet potato curry