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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.

Bowl of sweet Potato Curry with a pot of curry and a fresh coconut

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.
Large Pot of Sweet Potato Curry with colorful vegetables.

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
Sweet Potatoes, Leeks, Red Pepper, Carrots, Garlic and other Curry Spices on a Table

FAQ’s ABOUT SWEET POTATO CURRY

Where did Curry originate?

Curry is thought to have originated in India. It’s a delicious blend of warming spices.

What makes Curry Golden?

Turmeric adds a yellow-gold color to the curry. It’s full of antioxidants!

Is Curry healthy?

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.

Why do people love curry?

The flavor of curry is so addicting. Its subtle sweetness and spicy undertones are so delicious!

Can I use onions instead of leeks in this Vegan Curry?

Definitely! I would recommend 1 large chopped yellow onion to replace the leeks.

Can you use ‘light’ coconut milk?

I added one cup of water to lighten the fat in the recipe.

Large Bowl of Vegan Curry

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!

Large white pot of aromatic yellow curry with lots of colorful vegetables and warming turmeric and ginger
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Amazing Creamy Sweet Potato Curry – Vegan

Large white pot of aromatic yellow curry with lots of colorful vegetables and warming turmeric and ginger
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5 from 1 review

Creamy, Sweet Potato Curry with lots of veggies and aromatic curry spices! Perfect for a weeknight meal. 

  • Author: Sherie Friedlander, NC
  • Prep Time: 20 minutes
  • Cook Time: 30-45 minutes
  • Total Time: 0 hours
  • Yield: 10 cups 1x
  • Diet: Vegan

Ingredients

Scale

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

How to Make Creamy Sweet Potato Curry Recipe Step 1 –

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.

Step 2 –

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. 

Step 3 –

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. 

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