vegan curry coconut sweet potato
Print Recipe
5 from 2 votes

Vegan Coconut Milk Curry With Sweet Potato

Delicious curry with coconut milk, sweet potato, chickpeas and spices.
Prep Time1 hr
Cook Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: Curry
Servings: 4
Calories: 350kcal


  • 1 tbsp oil coconut or vegetable
  • 1 onion
  • 3 cloves garlic minced
  • 2 tbsp minced ginger
  • 1 cup diced tomatoes
  • 1 can coconut milk (not the light version)
  • 2 sweet potatoes peeled and cut into small cubes
  • 1 can chickpeas
  • 2 tsp curry powder
  • 1/4 tsp red chili flakes
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp salt
  • 2 tsp ground cumin
  • tsp rice
  • fresh koriander


  • Start with preparing the onion, garlic and ginger. the onion should be cut to small pieces and the garlic and ginger should be minced finley or grated.
  • Heat the oil in a large pot and add the onion, saute until the onion on medium heat until is translucent. Add the garlic and ginger and let them fry a little bit.
  • Now add everything else to the pot expect the rice and koriander. Bring to a boil and let simmer for about 20 minutes until the sweet potato is soft.
    Taste and more seasoning if needed
  • Serve with rice and coriander