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To make this delicious vegan sweet potato curry, you need some key items: - 2 medium sweet potatoes, peeled and diced - 1 can (400ml) coconut milk - 1 cup vegetable broth - 1 tablespoon coconut oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon red curry paste - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 red bell pepper, diced - 1 cup spinach, fresh - Salt and pepper to taste These ingredients create a creamy base and rich taste. Sweet potatoes add natural sweetness and nutrients. The coconut milk gives the dish a smooth texture. You might already have some of these staples at home: - Salt - Pepper - Coconut oil - Ground turmeric - Ground cumin - Red curry paste These staples are easy to find. They help build a strong flavor for your curry. Garnishes can enhance your meal and add color. Here are some ideas: - Fresh coriander, for garnish - Cooked rice or quinoa, for serving You can also add a squeeze of lime for brightness. Serve the curry over rice or quinoa for a hearty meal. Enjoying it this way makes every bite even better! {{ingredient_image_1}} 1. Start with two medium sweet potatoes. Peel and dice them into small cubes. 2. Finely chop one onion. This adds great flavor to your curry. 3. Mince three cloves of garlic. Fresh garlic gives a nice aroma. 4. Grate one inch of ginger. This adds warmth and depth. 5. Dice one red bell pepper. This will add color and sweetness. 6. Gather the remaining ingredients: coconut milk, vegetable broth, coconut oil, curry paste, turmeric, cumin, spinach, salt, and pepper. 1. In a large pot, heat one tablespoon of coconut oil over medium heat. 2. Add the chopped onion and sauté for about 3-4 minutes. It should turn translucent. 3. Stir in the minced garlic and grated ginger. Cook for one more minute until it smells great. 4. Add one tablespoon of red curry paste, one teaspoon of ground turmeric, and one teaspoon of ground cumin. Mix these into the onions for two minutes. 5. Toss in the diced sweet potatoes and red bell pepper. Stir to coat them with the spices. 6. Pour in one can of coconut milk and one cup of vegetable broth. Stir well and bring to a simmer. 7. Cover the pot and let it cook for 20-25 minutes. Check that the sweet potatoes are tender. 8. Once done, mix in one cup of fresh spinach. Stir until it wilts. Season with salt and pepper to your liking. 1. Serve the curry hot over cooked rice or quinoa. This adds a nice base. 2. For garnish, sprinkle fresh coriander leaves on top. It looks beautiful and adds flavor. 3. Enjoy your creamy vegan sweet potato curry with family and friends. It’s perfect for sharing! To get the best texture in your curry, start with the right sweet potatoes. Choose firm, fresh sweet potatoes. Dice them into even cubes. This helps them cook evenly. When you simmer them in the coconut milk, they soften perfectly. You want a creamy sauce that coats the sweet potatoes well. Stir the curry gently during cooking to avoid breaking them apart. To boost the flavors, use fresh spices. Ground spices lose their strength over time. Use fresh ginger and garlic for a bright taste. The red curry paste adds heat and depth. Feel free to add a splash of lime juice at the end. This adds brightness to the dish. Fresh coriander on top also brings a fresh note. You can taste the layers of flavor with each bite. One common mistake is overcooking the sweet potatoes. They should be tender but not mushy. Keep an eye on the pot while it simmers. Another mistake is not seasoning enough. Taste your curry before serving. If it needs more salt or pepper, adjust it. Lastly, avoid using low-quality coconut milk. A good brand makes the curry rich and creamy. With these tips, you’ll create a delicious vegan sweet potato curry every time! Pro Tips Use Fresh Ingredients: Fresh spices and vegetables will enhance the flavor of your curry, making it more aromatic and vibrant. Adjust Spice Levels: Tailor the heat of your curry by adding more or less red curry paste according to your taste preference. Perfect Coconut Milk: For a creamier texture, use full-fat coconut milk. Shake the can well before opening to mix the cream and liquid. Leftover Love: This curry tastes even better the next day! Store it in the fridge for a quick, delicious meal. {{image_2}} You can add many vegetables to your vegan sweet potato curry. They enhance flavor and nutrition. Try adding: - Carrots, diced - Zucchini, diced - Cauliflower, florets - Peas, fresh or frozen These veggies cook well and blend nicely with sweet potatoes. They also add a nice crunch and color to the dish. Feel free to mix and match based on what you have at home. If you want extra protein, consider these options. Chickpeas add a great texture and flavor. They pair well with sweet potatoes. - Tofu, diced and fried - Tempeh, crumbled - Lentils, cooked and added at the end Each option gives a different taste and makes the meal heartier. It's easy to customize based on your taste and needs. You can adjust the heat level to suit your taste buds. If you love spice, add more red curry paste. For less heat, use less or skip it. - Try adding sliced jalapeños for fresh heat. - For a milder flavor, add more coconut milk. Taste as you go. This way, you can find the perfect balance for your curry. After enjoying your vegan sweet potato curry, you may have leftovers. To store them, let the curry cool to room temperature. Then, transfer it to an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. Just make sure the lid is on tight to prevent spills. If you want to keep the curry longer, freezing is a great option. Pour the cooled curry into a freezer-safe container. Leave some space at the top, as liquids expand when frozen. Seal the container well. You can freeze it for up to three months. When you're ready to eat, simply thaw it in the fridge overnight. To reheat your curry, you can use the stove or microwave. If using the stove, heat it in a pot over low heat. Stir it often to warm it evenly. If you prefer the microwave, place the curry in a microwave-safe bowl. Heat it in short bursts, stirring in between. This way, it warms up nicely without drying out. Enjoy your flavorful curry again! Yes, you can make this curry ahead of time. It tastes even better the next day! Just cook it as directed, let it cool, and store it in an airtight container in the fridge. When you’re ready to eat, simply reheat it on the stove. The flavors will blend more, making it extra tasty. If you want to change the coconut milk, you have options. Almond milk, cashew milk, or soy milk can work. For a creamier texture, use cashew cream. Just remember, this will change the flavor a bit. Try to pick a milk that is unsweetened to keep the curry savory. Yes, this recipe is gluten-free! All the ingredients, such as sweet potatoes, coconut milk, and spices, do not contain gluten. Just make sure any broth or red curry paste you use is gluten-free. It’s always good to check labels if you need to avoid gluten. This blog post covered a vegan sweet potato curry, from key ingredients to cooking tips. You learned which pantry staples to gather and how to enhance flavors. The step-by-step guide made it easy to follow along. Remember to store your leftovers properly, and you can even freeze portions. With these insights, you'll create a tasty dish that fits your needs. Enjoy your cooking adventure and have fun trying different spices and veggies! Your perfect curry awaits!

Creamy Vegan Sweet Potato Curry

A rich and flavorful vegan curry made with sweet potatoes, coconut milk, and fresh spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Vegan
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and diced
  • 1 can coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon coconut oil
  • 1 onion finely chopped
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 red bell pepper diced
  • 1 cup spinach, fresh
  • to taste salt and pepper
  • for garnish fresh coriander
  • for serving cooked rice or quinoa

Instructions
 

  • In a large pot, heat coconut oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and grated ginger. Cook for another minute until fragrant.
  • Add the red curry paste, ground turmeric, and cumin to the pot. Stir well to coat the onions and cook for 2 minutes.
  • Incorporate the diced sweet potatoes and red bell pepper, mixing well with the spices.
  • Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a simmer.
  • Cover the pot and let it cook for about 20-25 minutes, or until the sweet potatoes are tender.
  • Once cooked, add the fresh spinach and stir until wilted. Season with salt and pepper to taste.
  • Serve hot over cooked rice or quinoa, and garnish with fresh coriander leaves.

Notes

Serve with rice or quinoa for a complete meal.
Keyword coconut milk, curry, sweet potato, vegan