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Vegan Sweet Potato Curry made with warm spices, creamy coconut and crunchy cashews – make this a really worthwhile dinner. Served with basmati rice, or just in a bowl on its own, this curry hits all the right spots.
I’m a huge fan of this Vegan Sweet Potato Curry. It SEEMS like a lot of ingredients, and I suppose it is – but most of them are spices, that you’re going to blend into some serious deliciousness.
I used to make this on New Year’s Eve (of all days), because I had a bunch of friends who had varying dietary needs.
This vegan sweet potato curry is a favorite for everyone. Gluten-Free, Vegetarian, Vegan it’s low in fat, and high in veggies… about the only person, it won’t make happy is someone on a low-carb diet. But the rest totally counts for something, right?
Vegan Sweet Potato Curry with Spinach & Cashews
Suggested Equipment
Ingredients
- 1/2 tsp whole cardamom seeds
- 4 peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp mustard seeds
- 1 pinch chilli flakes
- 2 tsp turmeric
- 2 Tbs coconut oil
- 1 cup onion finely chopped
- 2 cloves garlic crushed
- 1 Tbs ginger fresh grated
- 1.5 lb sweet potato peeled and cut into pieces
- 1 cup coconut milk
- 1 cup vegetable stock can sub chicken if you’re not vegetarian
- 1 cup toasted cashews can sub almonds
- 3 cups baby spinach
To Serve
- cooked basmati rice
Instructions
- Put cardamom, peppercorns, cumin, coriander, mustard seeds and chilli flakes in a dry frying pan over medium heat. Cook, stirring for 3 minutes. Remove from heat.
- Spoon spices and turmeric into a spice grinder (or mortar and pestle) and grind to a powder.
- Heat a non-stick frying pan over medium heat.
- Add oil and saute the onion until it softens, and add garlic and ginger.
- Cook, stirring for 2 minutes.
- Add sweet potato and toss in spice mixture.
- Add coconut milk and stock and bring to the boil. Reduce heat and simmer, partially covered, for 12 to 15 minutes or until sweet potato is tender.
- Just before serving, add spinach and cashews and toss for 1 minute.
- Serve with hot cooked basmati rice.
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
onecraftymiss says
This Curry has my name all over it! Pinned it to my Healthy Food board for later. Thanks for a great dinner idea.
Carlee says
I absolutely love curry and this looks like a great way to not miss the meat!
Christine says
I love this recipe. I’m looking for ways to be slightly less carnivorous so this really works for me.
Karen @ Karen's Kitchen Stories says
Looks sooo delicious and colorful!
Rose | RoseBakes.com says
I’ve never heard of Veetee Rice but I’d love to try it! I’m all about anything that makes getting dinner on the table easier!
Michelle Richardson says
We love curry and will be trying this recipe asap!
amyk262 says
Looks delicious! I love veggie curry.
dcclark13 says
I love a great curry, this looks delicious!
ABeautifulWhim says
Your recipe looks wonderful. I just love rice that doesn’t have to be cooked in a pot on the stove! It takes too long and it’s so difficult to clean.
murphyc03gmailcom says
This sounds delicious! The sound of the tender sweet potato and the crunchy cashews makes my mouth water!
stephpax says
I love cashews in dishes like this so I can’t wait to try it!
gfbostongirl says
I would love to win this to make dinner time easier and faster!
Kayte CookWatts says
I love any kind of curry– it’s our most frequent dish we get for takeout- why bother when this is so easy?! Thank you!
Brittney Mason @theprettyplus says
This looks delicious- I’m impressed with that rice!
XO,Brittney
www.theprettyplus.com
mglawler says
Because we are gluten free we eat a lot of rice. This looks great!