Amazing Creamy Sweet Potato Curry – Vegan
This amazing Creamy Sweet Potato Curry Recipe is layered with spices, celery, carrots, peas, leeks, herbs, and sweet potatoes. The fragrant coconut broth pairs beautifully with the garlic and curry spices and is topped with cilantro and scallions. Perfect for a weeknight meal! We love curry in our home, and I make it often.
What’s Special About This Sweet Potato Chickpea Curry
- It’s very nutritious with all the vegetables, aromatics, and chickpeas!
- It’s a rich, creamy curry that is luscious over steamed rice.
- It’s naturally Vegan, Dairy, and Gluten Free.
- It’s a perfect make-ahead meal that you can eat for several days.
- It’s easy to make and has a warm, golden color from the Turmeric and Cumin.
- It’s incredibly comforting and filling. Steve ate two bowls last night!
- Curry is an excellent meal-prep and freezes well.
- Perfect for a Mediterranean Diet!
- It has an aromatic coconut broth.
Ingredients for this Creamy Curry Recipe
- Sweet Potatoes
- Leeks
- Celery
- Carrots
- Red Pepper
- Garlic
- Scallions
- Peas
- Chickpeas/Garbanzo Beans
- Canned Full Fat Coconut Milk
- Cumin
- Turmeric
- Ginger
- Cilantro
- Salt and Pepper
FAQ’s ABOUT SWEET POTATO CURRY
Curry is thought to have originated in India. It’s a delicious blend of warming spices.
Turmeric adds a yellow-gold color to the curry. It’s full of antioxidants!
Curry would be excellent on an anti-inflammatory or Mediterranean diet. The anti-oxidants in ginger, garlic, and curry spices are very healthy. Sweet potato is rich in beta-carotene.
The flavor of curry is so addicting. Its subtle sweetness and spicy undertones are so delicious!
Definitely! I would recommend 1 large chopped yellow onion to replace the leeks.
I added one cup of water to lighten the fat in the recipe.
How to Make Amazing Vegan Creamy Sweet Potato Curry
Step 1 – Chop the Vegetables
Prepare Rice according to package directions.
Start by chopping all of your vegetables into a medium size dice. I love Chunky Curry. Once the vegetables cook and the sweet potatoes soften in the coconut broth, it melds together.
Place each vegetable in a separate bowl. It makes for easy assembly.
Step 2 – Add Curry Ingredients to Dutch Oven
Heat a large Dutch Oven over a medium flame and add 2 Tablespoons of Olive Oil.
Add chopped Leeks, Celery, and Carrots and stir for one minute.
Add Garlic. Stir for 1 minute until garlic starts to turn light golden.
Add Red Peppers, Sweet Potatoes, Chickpeas, One cup of Water, and Coconut Milk.
Add the Ginger, Turmeric, and Cumin.
Add Salt and Pepper.
Stir everything and loosely cover the pot over a LOW SIMMER. Cook for 30 – 45 minutes until the vegetables are very tender. Sweet Potatoes will be soft and breaking apart.
Add Frozen Peas. Cook for one minute and turn off the flame.
Step 3 – Serve the Curry
Serve over rice. Top with chopped scallions and cilantro.
Optional – add chopped peanuts on top.
Enjoy knowing you are eating a healthy, anti-inflammatory meal!
Amazing Creamy Sweet Potato Curry – Vegan
Creamy, Sweet Potato Curry with lots of veggies and aromatic curry spices! Perfect for a weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 30-45 minutes
- Total Time: 0 hours
- Yield: 10 cups 1x
- Diet: Vegan
Ingredients
2 Large Sweet Potatoes – Cubed into Medium Dice
2 Leeks – Medium Dice
Celery – 2 Spears Medium Dice
Carrots – 2 Large – Medium Dice
Red Bell Peppers- Medium Dice
Garlic – 4 Cloves Fine Dice
Scallions – Small dice for topping
Peas- 1 Small bag Frozen Peas
Chickpeas/Garbanzo Beans – 1 Can Drained and Rinsed
Cumin – 2 Teaspoons
Turmeric – 1 1/2 Tablespoons
Ginger (Powdered) – 2 Teaspoons
Cilantro – for topping
Salt – 1/2 Teaspoon
Black Pepper – 10 or more twists on a Pepper Mill
Coconut Milk – full fat one can
1 cup of water
Instructions
Prepare Rice according to package directions.
Start by chopping all of your vegetables into a medium size dice. I love Chunky Curry. Once the vegetables cook and the sweet potatoes soften in the coconut broth, it melds together.
Heat a large Dutch Oven over a medium flame and add 2 Tablespoons of Olive Oil.
Add chopped Leeks, Celery, and Carrots and stir for one minute.
Add Garlic. Stir for 1 minute until garlic starts to turn light golden.
Add Red Peppers, Sweet Potatoes, Chickpeas, One Cup of Water, and Coconut Milk.
Add the Ginger, Turmeric, and Cumin.
Add Salt and Pepper.
Stir everything and loosely cover the pot over a LOW SIMMER. Cook for 30 – 45 minutes until the vegetables are very tender. Sweet Potatoes will be soft and breaking apart. Add Peas and turn off the flame. Stir and add Salt and additional Pepper.
Serve over rice. Top with chopped scallions and cilantro.
Optional – add chopped peanuts on top.
Enjoy knowing you are eating a healthy, anti-inflammatory meal!
Add Frozen Peas. Cook for one minute and turn off the flame.
Place each vegetable in a separate bowl. It makes for easy assembly.
Notes
*Add chopped peanuts and scallions or cilantro as a topping
*Store tightly covered in the refrigerator or freeze in individual serving containers.
Keywords: Creamy Curry, Vegan Curry, Sweet Potato Curry, Anti-inflammatory Diet, Potato Curry with Coconut Milk
