I’ve got a delicious vegan sweet potato curry recipe for you. This recipe is so comforting! It’s a great vegan dinner recipe for curry lovers.
I’ve got the recipe for this vegan sweet potato curry from the cookbook Vegan Soul Food from Jason Tjon Affa. The book is only available in Dutch, but I’m sharing the recipe for the sweet potato curry in English here. The whole cookbook is full of vegan recipes. From breakfast to dinner and always very colourful. I also love the bright orange colour of this sweet potato curry.
With sweet potatoes, chickpeas and tomato this curry is a very healthy dinner recipe. There are no butter, milk, cream, cheese or other animal products needed for the curry. It’s 100% vegan.
I served my sweet potato curry with naan bread, but as it can be quite difficult to find vegan naan bread you can also serve it with rice instead.
Recipe vegan sweet potato curry
Ingredients (for 3-4 people):
1 tablespoon olive oil
1 onion, chopped
3 cloves of garlic, finely chopped
1 tomato, chopped
1 tablespoon tomato paste
1 tablespoon curry powder
500 grams sweet potatoes, pealed and chopped
1 can chickpeas (400 grams), washed and drained
700 ml water
1 vegetable stock cube
1 can coconut milk (400 ml)
Warm a deep skillet on medium fire. Fry the onion for 2 minutes. Add the garlic and tomato, fry for 1 minute.
Add the tomato paste, curry powder, sweet potatoes, chickpeas, water and the vegetable stock cube. Bring to a boil and let it simmer for 20 minutes. Stir regularly.
Add the coconut milk, stir and bring back to a boil. Let it boil on low fire for 15 minutes.
Garnish with lime and coriander. Serve with rice or naan bread.