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Sweet Potato Coconut Curry

by Roxy, So Vegan May 11, 2021October 5, 2022
May 11, 2021October 5, 2022
Vegan Sweet Potato Coconut Curry Recipe
  • You can easily make this gluten-free using tamari instead of soy sauce.
  • We use a food processor to make our curry paste, but if you don’t have one you can simply chop all the ingredients as finely as you can and add them all in.
  • This is a great recipe for using up any leftover veggies, such as mange tout, aubergine, mushrooms. Simply fry them until they’re pretty much cooked, before adding the tinned coconut milk.

Sweet Potato Coconut Curry

Sweet Potato Coconut Curry 🍛

Posted by So Vegan on Tuesday, 11 May 2021

Vegan Sweet Potato Coconut Curry Recipe

Sweet Potato Coconut Curry

Serves: 4 people Prep Time: 5 minutes Cooking Time: 20 - 30 minutes 20 - 30 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 500g / 17.6oz sweet potato, diced
  • salt + pepper
  • vegetable oil
  • 4 portions of jasmine rice
  • 1 green chilli, roughly sliced
  • 4 garlic clove, peeled + roughly sliced
  • thumb of ginger, peeled + roughly sliced
  • large handful of fresh coriander, plus extra for decoration
  • 2 tbsp soy sauce, or tamari for gluten-free
  • 1 tbsp mild curry powder
  • 1/4 tsp hot chilli powder
  • 1 courgette, sliced
  • 2 red pepper, sliced
  • 1 x 400g / 14.1oz tin coconut milk
  • 300ml / 10.1fl.oz vegetable stock
  • 1/2 lime, juice only

Method

  1. Preheat the oven to 200°C fan / 426°F. Add the sweet potato to a large baking tray along with a pinch of salt and pepper and a drizzle of vegetable oil. Toss through then roast for 20 - 30 minutes until soft.
  2. Next cook the rice as per packet instructions.
  3. Meanwhile to create the curry paste, add the green chilli, garlic, ginger, coriander (including the stalks), soy sauce, curry powder and hot chilli powder to a food processor and process until mostly broken down, scraping down the sides as you go.
  4. Heat a little vegetable oil in a wok on a medium - high heat. Once the pan is hot, add the courgette and red pepper and fry for 3 minutes. Then add the curry paste and fry for 2 minutes.
  5. Add the coconut milk, vegetable stock and lime juice. Stir then heat through for 5 minutes until hot, then stir in the roasted sweet potato.
  6. Serve the curry on a bed of rice and top with coriander leaves.
Did You Make This Recipe?
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Cosy mealsNational Curry Week
12 Comments
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12 Comments

Sarah January 7, 2022 - 9:48 pm

This was totally amazing, the flavours were fantastic and well balanced, so easy to make too. Our new firm favourite.

Reply
Ben, So Vegan January 21, 2022 - 12:48 pm

Thanks Sarah!

Reply
Sarah February 23, 2022 - 9:51 pm

Our family all love this and we have passed your recipe onto others. A great and easy way into my new vegan life, many thanks.

Reply
Millie January 8, 2022 - 5:26 pm

This is a brilliant recipe! Simple to make, and so yummy! A new favourite! Thank you!

Reply
Ben, So Vegan January 21, 2022 - 12:48 pm

Thanks so much Millie 🙂

Reply
David January 10, 2022 - 4:48 am

That was simple and tasty! Love that I got to make my own curry paste instead of buying pre-made. Also nice that it’s easy to change the ingredients, add onions, kale, tofu, etc… Thanks!!

Reply
Ben, So Vegan January 21, 2022 - 12:48 pm

Thanks David!

Reply
Khri January 21, 2022 - 1:07 pm

Yummy! Made for 4 but eaten by 2 : )

Reply
celia February 7, 2022 - 8:37 am

I cook until the fridge is bare and had only one zucchini, three small sweet potatoes, and one red capsicum left for two people. I cook a lot of Indian food and so had all the spices and rice in the pantry. It is amazing what delicious meals one can make with only a few ingredients.
This was yummy and the curry has a nice bite. Definitely a recipe I shall make again.

Reply
Jade July 12, 2022 - 6:22 pm

This was bloody beautiful!!!! So simple. Could even add in some chickpeas if you wanted to! So delicious 🙂

Reply
Moni January 12, 2023 - 2:13 pm

This is an amazing recipe!! Love your video and explanation! 🙂

Reply
Nic May 9, 2023 - 6:48 pm

An excellent menu with options to add any other veg lying around , delicious and flavoursome

Reply

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