This post may contain affiliate links. Please read my disclaimer.
This creamy vegan curry with sweet potatoes and coconut milk is made with chickpeas, spinach, tomatoes, turmeric, ginger, and green curry paste. It’s big on flavor without being too spicy, making it a great dish for kids. Done in 30 minutes and easy to customize, this recipe will become one of your go-to dishes.
Feeding my three year old vegetables is a challenge. He loves fruit, and broccoli is one of his favorite foods, but getting him to try new vegetables is like pulling teeth.
When I get the kids home from school I don’t have a ton of time to get dinner together. I have about an hour to make, serve, and eat dinner before it’s time to head out the door for my oldest sons after school activities.
This particular night we were short on groceries. I had some sweet potatoes that needed to be cooked soon, as well as some spinach, a can of diced tomatoes, coconut milk, and some chickpeas.
Using some spices I had on hand I created this vegan curry with sweet potatoes and it was a big hit with the kids!
Here’s why I think you’ll love this easy vegan curry recipe…
- It’s loaded with leafy greens.
- The sweet potatoes are filling.
- The coconut sauce is decadently creamy.
- You can change it up to use the produce you have on hand.
- It’s a quick 30 minute meal.
- The kids will like it too since it’s not too spicy but nice and creamy.
Ingredients You’ll Need to Make Vegan Curry with Sweet Potatoes:
- 2 sweet potatoes
- 3 cloves of garlic
- 1 tbsp of ginger paste
- 1 onion
- 1 15 oz can of diced tomatoes (or 1 pint of cherry tomatoes)
- 1 15 oz can of chickpeas
- 1 bag (16 oz) of organic spinach
- 1 can of full fat coconut milk
- 1 tsp turmeric
- 1 tsp green curry paste
Tools and Equipment you’ll need to make Vegan Curry with Sweet Potatoes
One of my favorite must have kitchen tools is a great cast iron pot. This Lodge 6 quart dutch oven is perfect for soups, curries, chilis and all your one pot meal needs. When it come to kitchen utensils I’m on the lookout for natural eco-friendly tools. This Ubae Teak Kitchen tool set fits the bill! They are quality tools and all natural.
How to Make Vegan Curry with Sweet Potatoes – Step by Step
Step 1: Peel and dice sweet potatoes. Cover in 1 inch of water and cook until soft in a separate pan.
Note: If serving with rice or quinoa, get the rice on the stove to cook while you prep the vegetables. I choose to serve this vegan curry with brown rice, but I used a brown rice steam bag as a short-cut. Quinoa also preps quickly in just about 15 minutes.
Step 2: In a large cast iron skillet pour 1/2 cup of water or vegetable broth to cover the bottom. Sauté garlic, and onions until translucent.
Step 3: Add coconut milk, drained chickpeas, and diced tomatoes. Cook on medium heat for 8-10 minutes or until heated through.
Step 4: Add turmeric, green curry paste, and ginger. Stir in spinach one handful at a time until it becomes absorbed the sauce and wilts.
Step 5: Drain sweet potatoes and add to the pot.
Step 6: Add salt and pepper to taste. If you like your curry spicy add a dash of cayenne. Serve alone or on top of brown rice or quinoa.
Which curries are vegan?
When it comes to Indian curries most are vegetarian but when you’re vegan and looking for a curry recipe you’ll find that many use yogurt, butter, ghee, or paneer. These are all dairy products. If you go to an Indian restaurant to order curry look out for these ingredients. Naan and chapati also contain dairy in the dough.
Chana Masala is a typical vegan curry that is almost always vegan since it doesn’t use butter. Many Indian dishes use oil instead of butter, so if you’re eating out at an Indian restaurant ask your server if oil is used.
What is green curry paste?
There are many different varieties of curry pastes, and curry powders. Some include Thai green curry paste, yellow curry paste, and red curry paste, as well as different varieties of dried curry spice mixes.
For more information about the different types of Thai curries read this article from the Spruce Eats.
Thai green curry is typically made with green chilis which is what gives it the distinct green color. Other ingredients include shallots, galangal, garlic, lemongrass, kaffir lime leaves, and Thai sweet basil.
A little goes a long way when you use Thai green curry. It’s big on spice! I use a store bought green curry paste, but if you’re feeling up to it this is an excellent recipe for a homemade Thai Green Curry by Curious Cuisiniére.
What makes this sweet potato coconut curry healthy?
Sweet potatoes are high in fiber and potassium. Although they have a higher natural sugar content than regular potatoes they have more nutrients and less calories.
Spinach is a superfood which means that’s packed with nutrients and numerous health benefits. Spinach helps with skin, hair, and bone health, and provides your body with protein, iron, vitamins and minerals.
Chickpeas are high in protein which is why they’re a staple in vegan recipes. They’re an excellent replacement for animal protein. They’re low in calories and contain several vitamins and minerals, and support blood sugar control.
With these plant powered ingredients you’ll not only get a delicious and filling meal, but loads of protein, vitamins, and minerals.
Will my kids like vegan curry with sweet potatoes?
When it comes to any new recipe it’s hard to know how your kids will react to ti. I was a bit worried when I made this for dinner for my kids.
Sometimes they like what I make, and sometimes they don’t. I’ve learned to continue to introduce them to foods they may have turned away from in the past.
This recipe is creamy without being too spicy and filled with vegetables I know my kids already like. When making this for your kids include the vegetables you know they already love.
How to Serve Vegan Curry
You can eat this vegan curry like a soup, or put it on top of brown rice, quinoa, or scoop it up with vegan naan.
Since it’s full of vegetables and plant-protein you don’t need to serve it with anything else. It’s one of those wonderful one bowl meals. But if you need a little something more a side salad would work well.
Variations of Vegan Curry
The creaminess from the coconut milk creates a rich and sweet sauce. If you’d like to reduce fat and calories for yourself, you can make this dish even healthier by substituting full fat coconut milk with light coconut milk.
The sweet potatoes give this recipe its heartiness that did the trick when it came to filling up my kiddos empty tummies. But if you don’t have sweet potatoes on hand you can use another type of potato. Yukon gold potatoes would taste great in this dish.
Tofu, lentils, black beans, or another type of bean could be substituted for the chickpeas for added protein.
The great thing about this vegan curry dish is that you can use whatever vegetables on hand, or whatever vegetables your family likes to make it your own.
Instead of spinach you could add broccoli, cauliflower, carrots, zucchini, red peppers, or green beans. Use what you have or what is in season.
I dialed back the curry paste in this recipe because I knew I was serving it to my kids who are turned off by too much spice.
You can add an additional teaspoon of curry paste until you get the strong flavor you’re after. Of if you’re like me, you can add a bit of cayenne pepper onto your serving to make it spicier.
Check out these other kid friendly weeknight meals!
- 37 Vegan Prep Meals: An Ultimate Guide to Vegan Meal Planning
- Easy “Cheesy” Vegan Pasta Bake
- Vegan Potato Casserole
- Southwest Lentil Tacos
- The Best Traditional Meatless Meatloaf
- Vegan Curried Lentils
If you’ve tried my sweet potato coconut curry, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!
Vegan Curry with Sweet Potatoes
- 2 sweet potatoes
- 3 cloves garlic
- 1 tbsp ginger paste
- 1 onion
- 15 oz can of diced tomatoes
- 15 oz can of organic chickpeas or 2 cups
- 16 oz bag of organic fresh spinach leaves
- 15 oz can of regular coconut milk
- 1 tsp turmeric
- 1 tsp green curry paste
- Peel and dice sweet potatoes. Cover in 1 inch of water and cook until soft in a separate pan.
- In a large cast iron skillet pour 1/2 cup of water or vegetable broth to cover the bottom. Sauté garlic, and onions until translucent.
- Add coconut milk, chickpeas, and diced tomatoes. Cook on medium heat for 8-10 minutes or until heated through.
- Drain sweet potatoes and add to the pot.
- Add turmeric, green curry paste, and ginger. Stir in spinach one handful at a time until it wilts.
- Add salt to taste.
- Serve alone or over brown rice.