Easy Vegan Sweet Potato Curry
My go-to vegan curry recipe, using my favourite food: sweet potatoes! Packed with veggies, warming spices, and delicious sweetness, this is a recipe you’ll want to bookmark for winter.
Sooo, this weekend was my birthday (it was yesterday!). To celebrate, I thought I would share a short and sweet post of one of my absolute favourite recipes, using my very favourite food.
Have you ever been asked, if you could only pick one food in the world to eat for the rest of your life, what it would be? I’ve actually been asked this a number of times, and the answer is always, without a doubt, sweet potatoes. To be specific, Japanese sweet potatoes (that are purple on the outside, and white on the inside). If you haven’t tried them, you really must, because they are gold.
I love regular orange sweet potatoes too, and that’s what I use in this recipe because Japanese sweet potatoes can be expensive! (I’d be curious to see how it turns out with Japanese sweet potatoes though – if you try it, let me know!) The sweetness that the orange sweet potatoes bring to the dish, combined with the warming spices, and all the veggies, make this the perfect curry recipe for the coming winter months.
Fast 5 Reasons to Try: Easy Vegan Sweet Potato Curry
- Sweet potatoes make any dish better.
- Warming and delicious flavours, perfect for winter.
- Customisable to use up whatever veggies you like.
- Full of healthy nutrients and plant goodness.
- Perfect for meal prep: make a big pot and have curry for days!
I really hope you try this one out – it’s one of my classic go-to recipes that never gets old. If you do, let me know! Take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
Easy Vegan Sweet Potato Curry
Ingredients
- 4 medium sweet potatoes peeled and cut into chunks
- 2-3 carrots
- 1000 ml water
- 1 tin of chopped tomatoes
- 200 g red lentils
- 2 tsp mustard seeds
- 2 tbsp medium curry powder
- 1 tbsp cumin
- 1 tbsp turmeric
- 1 pinch black pepper
- 1 can chickpea drained
- 2 cups kale or spinach fresh or frozen
Instructions
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Roughly chop the potatoes and carrots into similar sized pieces.
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In a pot on the hob/stove, add the sweet potatoes, carrots, tinned tomatoes, boiling water, red lentils, and spices.
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Drain and rinse a tin of chickpeas and add this to the pot as well.
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Let simmer for ~30 mins, or until the vegetables are soft.
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Add kale or spinach and cook for another 10 mins or so, until the curry has reached your desired consistency.
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Serve with rice, quinoa, naan bread, etc, or on its own, and tuck in!
Hi Bekah. Your sweet potato curry looks super, I also like sweet potato ?!!!
I am so going to book mark this recipe to try out definitely during winter months xxxxx