Rating: 5 stars
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The tomato rounds out the curry paste and adds body to this vegan sweet potato curry. A touch of garam masala at the end adds warm flavors.

EatingWell.com, August 2021


Credit: Fred Hardy

Recipe Summary

35 mins
1 hr 5 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion; cook, stirring often, until lightly browned around edges, about 6 minutes. Add garlic, curry paste, ginger and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Add sweet potatoes, carrots, chickpeas (if using), tomatoes, coconut milk and water. Bring to a boil over high heat, stirring occasionally. Partially cover, reduce heat to low and simmer, stirring occasionally, until the sweet potatoes are tender, 18 to 20 minutes. Remove from heat and add spinach, garam masala and salt; stir until the spinach wilts. Let stand for 10 minutes to thicken slightly.

  • Divide the curry among 4 bowls. Serve with rice and lime wedges, if desired.

To make ahead:

Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.

Nutrition Facts

2 cups
503 calories; fat 24g; sodium 472mg; carbohydrates 60g; dietary fiber 12g; protein 13g; sugars 13g; niacin equivalents 3mg; saturated fat 20g; vitamin a iu 27230IU; potassium 1312mg.