Vegan Sweet Potato Curry

Originally born in the Indian subcontinent in the olden days (like, very olden days, potentially 2600 BCE), curry has been reinterpreted through cultural diffusion into the traditions of many different cuisines. Each region offers different flavors from different spice mixtures, with varying textures and serving applications.

For this vegan curry, I went for ease, so that you can whip it up in under an hour for a fuss-free weeknight dinner. It's by no means a "traditional curry," and while I use Thai green curry paste in my version, I leave it up to you to choose what curry paste you might want to use, or have available to you. (See note below.)

Having said that, if you like your dishes super spiced and flavor-blasted, add in even more spices! You can add in fresh ginger, chili paste, cracked black pepper, or lime leaves to bump up those fragrant notes. It's your dinner! Have fun with it!

I use five veggie elements here that soak up the curry sauce well: onion, sweet potatoes, broccoli, cauliflower, and fried tofu puffs. You can use whatever is in your fridge! Hardier vegetables like potatoes, parsnips, carrots, and kale will take longer to cook, while more fragile ones like bell peppers, tomatoes, and spinach will take less. If you’re looking to add in salad greens, wilt them in at the very end of the cooking process.

How much water goes into your pot is also up to you. For a looser, soupier curry, add more water; for a saucier, drier curry, add less. In summary, almost everything in this recipe is flexible!

If you've made this recipe, drop us a note down below in the comments and let us know how you cooked yours! For more ideas, check out these easy breezy weeknight dinner recipes.

Want more vegan recipes? Check out our new vegan dinners cookbook!