Vegan Sweet Potato Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Canned beans are more affordable and still provide protein.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: turmeric

Turmeric can be a cost-effective alternative with similar flavor notes.

Line a sheet tray with parchment paper.

Dice one large sweet potato and place it on the sheet tray.

Drizzle the sweet potato with extra virgin olive oil, and sprinkle with salt and pepper.

Preheat the oven to 375 degrees Fahrenheit.

Roast the sweet potatoes in the oven for about 13 to 14 minutes until they are roasted through.

In a skillet, add a little bit of olive oil and heat it up.

Add diced red onion and diced yellow bell pepper to the skillet and stir to combine with the oil.

Season the vegetables with salt and pepper.

Once the onion and bell peppers start to soften, add fresh thyme and chopped garlic to the skillet.

Stir in Jamaican style curry powder and granulated garlic, and toast the spices in the oil.

Add a little bit of vegetable broth to the skillet and scrape the bottom of the pan to deglaze.

Pour in coconut milk and stir to combine, then let the curry simmer for about 15 minutes until it thickens.

Remove the roasted sweet potatoes from the oven and add them to the curry sauce.

Chop fresh chives for garnish.

Serve the curry over cooked rice that was prepared in vegetable stock, and top with additional roasted sweet potato and chives.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens