My goodness! This sweet potato curry is definitely on my list of favorites! One of my favorite things to make when I was a carnivore was my mom’s chicken curry recipe. It was creamy, flavorful and paired perfectly with rice! Since then, I’ve veganized the recipe (maybe I’ll share it soon…), but it’s also encouraged me to explore other ways to enjoy curry as well. For this particular one, I decided to try something different and use a Jamaican curry powder (I typically use an Indian mix). I’ve had it for quite sometime, but was a little nervous to experiment with it since I never used it before. This was the perfect recipe to try it in!
How to Make Sweet Potato Curry
You wouldn’t believe how easy it is to make sweet potato curry! It’s really simple. Have a look at the recipe card below if you don’t believe me!
To start, you’ll simply dice your sweet potatoes and prepare them to go in the oven. It’s important not to cut them too big, or they will take longer to cook. Half inch pieces will be ready in about 25 minutes. I always season mine with a little salt and pepper for a little flavor.
While the sweet potatoes are baking, you’ll start preparing the curry. Like most curries, you’ll start with a little minced garlic and onion. Once those have been sautéd, you’ll add in the green peppers. Next, you’ll add the seasonings, then liquids. Bring the mixture to a boil, then let it simmer for a bit. You’ll notice that the mixture will start to thicken. By the time you’re done with the sauce, the potatoes should be almost ready.
Once the potatoes are finished baking, you’ll mix them in with the curry sauce and BOOM! You’re ready to enjoy!
Easy Sweet Potato Curry WITHOUT Coconut Milk!
A lot of people think that it’s impossible to make a good sweet potato curry without coconut milk, but that’s far from the truth! When I made this recipe, I was actually out of coconut milk and convinced myself to try using almond instead. I’m happy to say it worked! While you can still use coconut milk instead of almond for this recipe, you can’t lose either way!
This dish is savory, filling and flavorful. It’s definitely one of those meals that you’ll look forward to eating the next day for lunch, and possibly again for dinner that night. And to think, I once thought that potato curry was weird! I’ve always eaten curry with rice, so the idea of potatoes and rice together just didn’t seem appealing. I couldn’t have been more wrong! Potatoes and rice are definitely a thing… a GOOD thing! So what are you waiting for? Get in the kitchen and whip this up for dinner. Let me know what you think!
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Sweet Potato Curry
- 1 large sweet potato diced into ½ inch pieces
- olive oil for drizzling sweet potatoes with desired amount
- salt/pepper to taste
- 2 tbsp vegan butter
- ½ tsp minced garlic
- ½ red onion diced
- 1 whole green pepper diced
- 1½ tbsp curry I used a Jamaican mix
- 1 tsp garlic powder
- 4-6 dashes of ground ginger
- 2 pinches dried thyme
- ½ cup unsweetened almond milk
- 1 tbsp cornstarch dissolved in 1/4 cup water to thicken
- 1½ cups vegetable stock
- chives for garnish; to taste
- Preheat oven to 375°
- On a baking pan, assemble your diced sweet potatoes to create one layer. Drizzle with olive oil and season with salt and pepper. Mix the potatoes around on the pan to evenly coat them.
- Bake for 20-25 minutes or until browned. Rotate 2-3 times for even browning.
- While the potatoes are cooking, begin putting together the curry by sautéing the onion and garlic for 3-4 minutes over a low-medium heat with the vegan butter
- Once the garlic is fragrant, add in the chopped green peppers and cook until softened.
- Add in the curry powder, garlic powder, ground ginger, thyme and stir.
- Next, add in the vegetable stock, unsweetened almond milk and cornstarch+water mixture. Bring to a boil, then reduce to a low heat and let simmer until thickened. Stir consistently.
- Once the sweet potatoes are done cooking, remove them from the oven and add them to the curry mixture. Stir to combine.
- Garnish with fresh chives and serve with rice. Enjoy!