Original vegan sweet potato curry recipe

This is a self-devised recipe I made that was so well received on Instagram. So I reproduce it here with pride!

This is an exciting and vibrantly fragrant dish that is perfect for mid-week dinners and totally strays from what would ordinarily be in your weeknight repertoire. The marriage of warm spices such as turmeric, ginger and nutmeg ignite upon collision with the counteracting smoothness of the coconut milk and silken, creamy pumpkin.

Most notably, this recipe is so easily prepared (its a one-pot job). Try it for yourself and let me know what you think 🙂

Serves 6


  • 2-3 cloves garlic, minced
  • 1 large sweet potato, cut into 2cm square cubes
  • 2 teaspoons fresh ginger, minced (or 1 teaspoon ginger powder)
  • 1 teaspoon ground turmeric powder
  • 1 – 2 tablespoons red curry paste
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon powder
  • 1 half stalk fresh lemon grass
  • 2 kaffir lime leaves
  • 400ml coconut milk
  • 400ml canned tomatoes
  • 1 cup vegetable stock
  • 1 tablespoon peanut butter
  • 1 teaspoon vanilla extract
  • 1 large bunch fresh basil
  • 1 – 2 tablespoons brown sugar (to taste)
  • Salt & pepper to season, to taste


  1. Saute garlic, ginger, lemongrass, turmeric, paprika and cinnamon in a tablespoon of vegetable oil over medium heat to allow the spices to flavour and colour the oil.
  2. Before the garlic starts to brown, add half a cup of coconut milk and stir until brilliantly yellow. Add kaffir lime leaves and stir for 2 – 3 minutes to let the flavours come to life.
  3. Add the rest of the coconut milk and tinned tomatoes. Stir until the tomatoes are mostly broken down into the coconut milk.
  4. Add cubed sweet potato and pour in vegetable stock to cover the sweet potato until just submerged.
  5. Allow to eagerly, but gently, simmer (do not boil) for 15-20 minutes until the sweet potato is soft.
  6. Add in peanut butter, brown sugar and vanilla extract. Taste to balance and adjust seasoning (you may need a pinch of salt here).
  7. Turn off the heat and stir through fresh basil to wilt.
  8. Serve warm with jasmine rice and season with salt and pepper to taste.

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