Cook Mode
Vegan Sweet Potato Curry
CourseMainCuisineIndianDifficultyEasy
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesIngredients
2 Tbsp vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
1 Tbsp fresh ginger, grated
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 red chili pepper, thinly sliced
2 Tbsp curry powder
1 tsp ground cumin
1 (14-oz.) can coconut milk
1 (14-oz.) can diced tomatoes
1 cup vegetable broth
1 tsp salt
¼ tsp black pepper
¼ cup fresh cilantro, chopped
½ small red onion, thinly sliced
Directions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 4 to 5 minutes, until softened.
- Add the garlic and ginger and cook for 1 minute, stirring frequently.
- Stir in the sweet potatoes, chili pepper, curry powder, and cumin. Cook for 2 minutes to toast the spices.
- Add the coconut milk, diced tomatoes, vegetable broth, salt, and pepper. Stir to combine.
- Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, until the sweet potatoes are tender.
- Taste and adjust seasoning as needed.
- Garnish with fresh cilantro, slice chili pepper, and sliced red onion before serving.
Notes
- Serve over steamed white rice.
Pair with warm vegan naan or flatbread.
Add a side of cucumber salad for a refreshing contrast.
