Vegan Sweet Potato Curry In A Hurry

Hey, friends!  It’s been way too long, I know.  I won’t go into all the gory deets about the reason(s) for my sabbatical… Let’s just say a few major life events have taken place since my last entry. My dad passed away in January.  That was tough. He was a great guy and was well-loved by his family, friends, and his community. I really miss him. 

I had my long-awaited spinal surgery in February, and am now in the process of building my strength back up via physical therapy (sans pharmaceuticals, thank you!). Also, we moved into our new house! We actually moved in the day after my operation, so I had the perfect excuse to not lift anything heavy. Or anything light. Or really to do anything at all except lie there, look pretty and convalesce. Two of those goals were accomplished, anyway. It’s not easy to look cute when you’re racked with pain, constipated and hopped up on opiates. I wish I had a picture to share! Between photographic proof of my hideousness and all this talk of death and bowel issues, this may very well be the best food blog EVER WRITTEN!!

At any rate, I’m back… And properly pumped about sharing some of my new creations, as well as some old faves I’ve up and veganized!  Why “up and”? Who started that?  Maybe I’ll up and look it up later.

So, Brian and I are always searching for hearty main meals. We have our go-to dinners, but it’s fun to try new things… Especially when that new thing turns out to be a home run. This curry is a home run. It’s a grand slam. And not the Denny’s breakfast kind. 

I don’t usually name my food, but I jokingly told Brian I was going to call this curry “Stef”. He didn’t get it, so I told him how Steph Curry is one of the best basketball players of all time, shooting-wise  (in my opinion, he’s up there with Chauncey and Reggie), and this curry is a slam dunk. And not the special at Dunkin Donuts.  Plus, STEF are the first four letters of our last name. Ergo, “Stef Curry”. Lol!

Now that this recipe has been christened, as well as metaphorically and hyperbolically correlated to TWO sports terms, it’s time to share.  We love this recipe so much that it’s now part of our weekly rotation! Let me know what you think!


1 Tbsp canola oil

1 small onion, diced

3 cloves garlic, minced

½ tsp cinnamon

½ tsp turmeric

½ tsp cumin

1 tsp ginger

1 Tbsp curry powder

Pinch of red pepper flakes (optional, but just do it)

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) diced tomatoes, undrained

2 large sweet potatoes, peeled and diced into 1” chunks

15 oz coconut milk

½ cup chopped fresh parsley

Jasmine rice, for serving


Heat oil in a deep skillet or Dutch oven for a minute of two over medium heat.  Add the diced onion and cook 2-3 minutes until soft and translucent. Stir in the garlic.

Add all the spices and continue to cook another 3 minutes or so, allowing the flavors to hang out and get close to their onion friend. This is an essential step, I say, in developing some deep and delicious flavors for any curry dish.

Toss in the chickpeas, tomatoes, then pour in the coconut milk. Lastly, add your sweet potato chunks.

Turn the heat down to a simmer and cover. Let cook for about 30 minutes, stirring occasionally. You want the sweet potatoes to just be fork-tender, not mushy. After the 30 minutes is up, taste to see if you’d like to add more spices. At this stage, I usually hit it with a little sea salt and black pepper, with just a dash of red pepper flakes. Continue to cook, if necessary, until sweet potatoes reach desired consistency.

My favorite way to serve this dish is as pictured:  Put prepared rice in desired serving dish, ladle curry over, then top with freshly chopped parsley.

Makes 4 servings.

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