Easy Vegan Coconut Curry with Sweet Potatoes

Easy Vegan Coconut Curry

Easy Vegan Coconut Curry is a quick, healthy, and delicious way to enjoy a hearty meal. After making this many times, I know the secret to perfect texture. Crispy, creamy, and full of flavor. Try my Santa Fe Chicken Salad for a different twist. Jump to Recipe If you love recipes like this, you’ll also enjoy Easy Santa Fe Chicken Salad with Chipotle Honey Dressing and Crispy Cowboy Burritos with Loaded French Fries and Cheese.

Golden vegan coconut curry with sweet potatoes and veggies in a ceramic bowl. Crispy edges, creamy sauce, and fresh herbs. Warm natural light from the left.
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Why This Easy Vegan Coconut Curry with Sweet Potatoes Is Pure Comfort

  • Quick and easy to make
  • Full of flavor and nutrients
  • Perfect for any meal
  • Great for meal prep

What You'll Need for Easy Vegan Coconut Curry with Sweet Potatoes

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

  • 1 large sweet potato, peeled and diced
  • 1 can (13.5 oz) coconut milk
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 tbsp coconut oil
  • 1 tsp curry powder
  • 1 tsp turmeric
  • Salt to taste
  • 1 tbsp soy sauce
  • 1 tsp ginger, grated
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 cup chopped fresh cilantro
  • Optional: 1/4 cup chopped peanuts
  • Optional: 1/4 cup sliced green onions
  • Optional: 1 lime, sliced
  • Optional: 1/4 cup diced mango
Raw ingredients for vegan coconut curry: sweet potatoes, coconut milk, bell peppers, onions, garlic, and fresh ginger. Measuring spoons and bowls on a white marble surface.

đź“ť Ingredient Notes

  • Sweet potato: Use a firm, unblemished sweet potato for best results.
  • Coconut milk: Full-fat coconut milk gives the best texture and flavor.
  • Curry powder: Use a mild curry powder for a balanced flavor.
  • Turmeric: Adds color and a warm, earthy flavor.
  • Ginger: Fresh grated ginger gives the best flavor.

đź›’ Tools & Equipment I Recommend

Plated vegan coconut curry with sweet potatoes and veggies. Garnished with fresh cilantro. Served in a white ceramic bowl. Warm lighting highlights texture.

How to Make Easy Vegan Coconut Curry with Sweet Potatoes

  1. Step 1: Heat coconut oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes.
  2. Step 2: Add sweet potato, bell pepper, and broccoli. Cook for 5 minutes, stirring occasionally.
  3. Step 3: Stir in coconut milk, curry powder, turmeric, soy sauce, ginger, cumin, and cayenne. Bring to a simmer.
  4. Step 4: Cover and let cook for 15–20 minutes, until sweet potato is tender.
  5. Step 5: Season with salt. Garnish with cilantro and serve hot.
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Cook's Tips for Perfect Easy Vegan Coconut Curry with Sweet Potatoes

  • Cooking tip: Use full-fat coconut milk for the best texture and flavor.
  • Common mistake and fix: If the curry is too thin, simmer longer to reduce.
  • Cooking tip: Add veggies in stages for even cooking.
  • Cooking tip: For extra flavor, use fresh ginger instead of ground.

Storing & Reheating Easy Vegan Coconut Curry with Sweet Potatoes

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Can be made up to 2 days in advance

Freezing Easy Vegan Coconut Curry with Sweet Potatoes

Freeze in a sealed container for up to 3 months

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F. Reheat for 15–20 minutes Microwave: Heat in 30-second intervals until warm

Recipe Notes

  • Chef tip: Let the curry rest for 5 minutes before serving to allow flavors to meld.
  • Best substitution: Use cashew milk instead of coconut milk for a lighter version.
  • Make-ahead: This curry keeps well and tastes better the next day.
  • Scaling: Double or triple the recipe for larger groups.
  • Troubleshooting: If the curry is too spicy, add a splash of coconut milk to balance it.

Want to level up this recipe?

High-Speed Blender — Blends ingredients smoothly for a creamier curry → Check price on Amazon

Easy Vegan Coconut Curry with Sweet Potatoes

Plated vegan coconut curry with sweet potatoes and veggies. Garnished with fresh cilantro. Served in a white ceramic bowl. Warm lighting highlights texture.
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Prep
10 mins
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Cook
25 mins
⏳
Total
35 mins
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Serves
4 servings
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Diet
Vegan

Ingredients

Main Ingredients

  • 1 large sweet potato, peeled and diced
  • 1 can (13.5 oz) coconut milk
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 tbsp coconut oil
  • 1 tsp curry powder
  • 1 tsp turmeric
  • Salt to taste

Seasonings

  • 1 tbsp soy sauce
  • 1 tsp ginger, grated
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional)
  • 1/4 cup chopped fresh cilantro

Optional Toppings

  • 1/4 cup chopped peanuts
  • 1/4 cup sliced green onions
  • 1 lime, sliced
  • 1/4 cup diced mango

Instructions

  1. Step 1: Heat coconut oil in a large skillet over medium heat. Add onion and garlic, sauté for 2 minutes.
  2. Step 2: Add sweet potato, bell pepper, and broccoli. Cook for 5 minutes, stirring occasionally.
  3. Step 3: Stir in coconut milk, curry powder, turmeric, soy sauce, ginger, cumin, and cayenne. Bring to a simmer.
  4. Step 4: Cover and let cook for 15–20 minutes, until sweet potato is tender.
  5. Step 5: Season with salt. Garnish with cilantro and serve hot.

Notes

  • Chef tip: Let the curry rest for 5 minutes before serving to allow flavors to meld.
  • Best substitution: Use cashew milk instead of coconut milk for a lighter version.
  • Make-ahead: This curry keeps well and tastes better the next day.
  • Scaling: Double or triple the recipe for larger groups.
  • Troubleshooting: If the curry is too spicy, add a splash of coconut milk to balance it.

Storage

  • Fridge: Store in an airtight container for up to 5 days
  • Freezer: Freeze in a sealed container for up to 3 months
  • Oven reheat: Preheat oven to 350°F. Reheat for 15–20 minutes
  • Microwave reheat: Heat in 30-second intervals until warm
  • Make ahead: Can be made up to 2 days in advance

Nutrition Per Serving

  • Calories: 320
  • Protein: 6g
  • Fat: 18g
  • Carbs: 28g
  • Fiber: 5g
  • Sugar: 5g
  • Sodium: 600mg
  • Cholesterol: 0mg
  • Sat. Fat: 15g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Vegan Coconut Curry with Sweet Potatoes FAQs

Can I make Easy Vegan Coconut Curry ahead of time?

Yes, this recipe can be made up to 2 days in advance and stored in the fridge.

Why did my Easy Vegan Coconut Curry turn out too thin?

If your curry is too thin, simmer it longer to reduce the liquid. Stir occasionally and check the consistency.

Can I freeze Easy Vegan Coconut Curry?

Yes, this recipe freezes well. Store in a sealed container for up to 3 months.

What is the best substitute for coconut milk?

You can use cashew milk or almond milk for a lighter version of the curry.

Can I add other vegetables to this recipe?

Yes, you can add cauliflower, zucchini, or carrots for more variety.

A Warm Final Note

I can’t wait for you to try Easy Vegan Coconut Curry with Sweet Potatoes and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!

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