Sweet Potato and Coconut Milk Curry

Sweet Potato and Coconut Milk Curry – A Creamy Vegan Thai-Inspired Dish Ready in 30 Minutes

If you’re craving a comforting, flavorful dinner that comes together quickly and is completely plant-based, this Sweet Potato and Coconut Milk Curry is your answer. It’s rich, creamy, gently spiced, and perfect for both weeknight cooking and meal prep. Wondering how to make an easy vegan curry that’s filling, mildly spicy, and ready in about half an hour? This recipe checks all the boxes.

Vegan Curry Inspiration!

This recipe was born from those chilly nights when you want something warm and nourishing—but also something you can whip up with pantry staples. I’ve always been drawn to Thai curries for their perfect balance of spice, creaminess, and brightness. By combining sweet potatoes and chickpeas with a creamy coconut curry base, this dish offers a deeply satisfying flavor without being overly heavy. It’s cozy, vibrant, and completely dairy-free, making it a regular in my kitchen whenever I need a hug in a bowl.

Why You’ll Love It

• Creamy and comforting with bold, Thai-inspired flavors.
• Naturally vegan and gluten-free, with easy swap options.
• Ready in just 30–35 minutes using simple ingredients.
• Perfect for meal prep—tastes even better the next day.

Quick Grocery List

For the Curry Base:

• Coconut oil or neutral oil
• Yellow onion
• Garlic
• Fresh ginger
• Red curry paste
• Ground turmeric (optional)
• Ground cumin
• Sweet potatoes
• Full-fat coconut milk
• Vegetable broth or water
• Chickpeas (optional)
• Salt
• Soy sauce or tamari
• Lime juice

For Garnish & Serving:

• Fresh cilantro
• Cooked rice or quinoa
• Lime wedges
• Sliced red chili or green onions (optional)

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Total time: 35 minutes (10 minutes prep, 25 minutes cook)

Equipment Checklist:

• Large saucepan or skillet
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater or microplane (for fresh ginger)

Dietary Adjustments:

• Make it gluten-free by using tamari instead of soy sauce and double-checking your curry paste.
• For oil-free cooking, sauté aromatics in a splash of water or vegetable broth.
• Add chickpeas, tofu, or lentils for extra protein.

Serving Size:
Serves 4 comfortably as a main course over rice or grains.

Sweet Potato and Coconut Milk Curry – Easy Vegan Thai-Inspired Curry with Creamy Coconut Sauce

DifficultyEasy

Servings4

Prep time10 minutes

Cook time25 minutes

Total time35 minutes

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Ingredients:

For the Curry Base:

• 1 tbsp coconut oil or neutral oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1-2 tbsp red curry paste, (Thai-style)
• 1/2 tsp ground turmeric, (optional for color)
• 1/2 tsp ground cumin
• 1 1/2 cups peeled and cubed sweet potatoes
• 1 (14 oz) can full-fat coconut milk
• 1 cup vegetable broth or water
• 1/2 cup canned chickpeas, (optional, for protein)
• 1/2 tsp salt, or to taste
• 1 tbsp soy sauce or tamari
• Juice of 1/2 lime, (optional)

For Garnish & Serving:

• Fresh cilantro, chopped
• Cooked rice or quinoa
• Lime wedges
• Sliced red chili or green onions, (optional)

Instructions:

• 1

  Sauté Aromatics

  1. Heat coconut oil in a large saucepan or skillet over medium heat.
  2. Add diced onion and sauté for 3–4 minutes until translucent.
  3. Add garlic and ginger; cook for 1 minute until fragrant.
• 2

  Build the Curry Base

  1. Stir in curry paste, turmeric, and cumin. Cook for 1 minute, stirring frequently.
  2. Add sweet potatoes, coconut milk, and vegetable broth. Stir to combine.
• 3

  Simmer the Curry

  1. Bring mixture to a gentle boil, then reduce heat to a simmer.
  2. Cover and simmer for 15–18 minutes, or until sweet potatoes are fork-tender.
  3. Stir in chickpeas (if using), soy sauce, and lime juice. Simmer uncovered for 5 more minutes to thicken slightly.
• 4

  Serve

  1. Serve hot over rice or grains of choice.
  2. Garnish with cilantro, lime wedges, and optional toppings.

Equipment

• Large saucepan or skillet
• Knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Grater or microplane (for ginger)

Nutrition

Calories	340
Carbohydrates	38g
Cholesterol	0mg
Fat	20g
Fiber	6g
Protein	7g
Saturated Fat	12g
Sodium	520mg
Sugar	6g
Trans Fat	0g
Unsaturated Fat	7g

General Notes

This curry has a lovely natural sweetness from the sweet potatoes, balanced with the richness of coconut milk and the spice of red curry paste. It’s incredibly forgiving—don’t worry if you’re short on one ingredient. You can customize it with what you have on hand. The longer it sits, the more the flavors meld, so leftovers are an absolute treat. For the creamiest result, full-fat coconut milk is the way to go.

Substitutions

• Sweet Potatoes: Butternut squash, pumpkin, or regular potatoes work beautifully.
• Chickpeas: Sub with tofu cubes, white beans, or red lentils.
• Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
• Coconut Milk: Substitute with cashew cream or soy cream in a pinch (but expect less richness).

Variations

• Add Greens: Toss in spinach, kale, or Swiss chard at the end for a nutrient boost.
• Make it Spicier: Add Thai chilies, chili flakes, or more curry paste to taste.
• Protein Boost: Stir in cubed tofu, seared tempeh, or cooked lentils.
• Curry Noodle Bowl: Serve over rice noodles instead of rice for a cozy twist.

Let’s Get Cooking

Pro Tips for Step 1: Sauté Aromatics

• Dice onions evenly so they cook consistently.
• Don’t rush the garlic and ginger—let them bloom to unlock flavor.
• Use medium heat to avoid burning your aromatics.

Pro Tips for Step 2: Build the Curry Base

• Always sauté curry paste in oil—it helps unlock its full flavor and aroma.
• Stir your coconut milk well before adding—it tends to separate in the can.
• Turmeric adds a gorgeous golden hue, especially if your curry paste is pale.

Pro Tips for Step 3: Simmer the Curry

• Cut sweet potatoes uniformly so they cook evenly.
• Keep it at a gentle simmer—boiling can break down the coconut milk.
• Let the curry sit uncovered at the end to naturally thicken and intensify flavors.

Pro Tips for Step 4: Serve

• Fluff your rice or grains before serving to prevent clumping.
• A squeeze of lime over the top brightens the dish beautifully.
• Add garnishes just before serving for the freshest taste and look.

Art Of: Creating Depth in Quick Vegan Curries

One of the biggest challenges in fast vegan cooking is building complex flavor without long simmer times. That’s where curry pastes and aromatics come in. Sautéing garlic, onion, and ginger in oil brings out natural sweetness and forms your flavor foundation. Then you build with layers: spice blends like cumin and turmeric, a rich coconut milk base, and acid (like lime juice) to finish. Want more umami? Soy sauce or tamari deepens the flavor. It’s all about stacking simple ingredients in smart ways.

Tips and Variations

• Add a spoonful of peanut butter for a Thai peanut-style curry.
• Use frozen sweet potato chunks to save on prep time.
• Stir in frozen peas or corn for extra color and sweetness.
• Top with roasted cashews or peanuts for crunch.
• Swap lime for lemon if that’s what you have on hand.

Nutrition Breakdown (Per Serving)

• Calories (340): A nourishing amount for a plant-based main meal—keeps you full and satisfied.
• Carbohydrates (38g): Mostly from sweet potatoes and chickpeas—great for energy.
• Cholesterol (0mg): Naturally cholesterol-free thanks to being 100% plant-based.
• Fat (20g): From coconut milk and oil—use less or go lite if you want a lower-fat version.
• Fiber (6g): Great for digestion, thanks to chickpeas and sweet potatoes.
• Protein (7g): Chickpeas and soy sauce offer plant-powered protein—add tofu for more.
• Saturated Fat (12g): Primarily from coconut milk—moderate the portion if you’re watching saturated fat intake.
• Sodium (520mg): Can be adjusted with low-sodium broth or reduced-sodium soy sauce.
• Sugar (6g): Natural sugars from sweet potatoes—no added sugar required.
• Trans Fat (0g): No trans fats here—just clean, wholesome ingredients.
• Unsaturated Fat (7g): Heart-healthy fats from coconut oil and soy sauce.

Storing and Reheating

Storage:
Store in an airtight container in the fridge for up to 4 days.

Reheating:
Reheat gently on the stovetop over medium-low heat or microwave in 30-second intervals. Add a splash of broth if it thickens.

Freezing:
This curry freezes well. Let it cool completely, then freeze in individual containers for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQ)

Q: Can I make this ahead of time?
A: Yes! In fact, the flavors deepen after a day—perfect for meal prep.

Q: Can I freeze this curry?
A: Absolutely. Just let it cool fully before freezing in airtight containers.

Q: Is this gluten-free?
A: Yes, just make sure your curry paste and soy sauce (or tamari) are certified gluten-free.

Q: Can I make it less spicy?
A: Start with 1 tablespoon of curry paste or use a milder brand. Skip added chilies.

Q: Can I add greens to this?
A: Definitely. Stir in a handful of spinach, kale, or chard right at the end.

Q: What’s the best side for this curry?
A: Steamed jasmine rice, brown rice, or even quinoa work beautifully. It’s also great with flatbread or roti.

Engage and Share

Made this Sweet Potato and Coconut Milk Curry? I’d love to see your take on it! Leave a comment, rate the recipe, or tag your colorful bowls @SpatulaDaddy on social. It’s one of those recipes that adapts beautifully to what’s in your pantry—so make it yours and share the joy. And if you’re into cozy vegan dishes, check out my these recipes:

• Bold and Spicy Peanut Noodles with Tofu
• Aromatic Coconut Curry with Tofu and Cilantro
• Spicy Jackfruit Thai Curry