Creamy, flavorful, and full of veggies! This easy Sweet Potato and Mushroom Curry is incredibly delicious and irresistible. Such a nutritious meal that’s ready from start to finish in 30 minutes and all in one pot!
This simple plant-based curry is perfect for a busy weeknight dinner. Not only is it full of healthy vegetables, but you can toss in any others that you might have lying around!
Once you make this curry, it’s sure to become one of your regular cooking staples as it has in our house! We like to serve it over rice, lentils, or eat it as-is.
In fact, this recipe is one of the primary reasons why I like to keep coconut milk, chickpeas, and curry powder in good supply in my pantry. I love that it’s a great way to eat something wholesome with ingredients that are full of vitamins and minerals.
Reasons To Love This Curry
- Ready in 30 minutes
- Full of vegetables and bold flavor
- Versatile - add in any other softening veggies
- It naturally provides nutrients including fiber, antioxidants, and protein
Ingredients and Substitutions
- Coconut Oil - Coconut oil or another oil of your preference is used to sauté the vegetables.
- Onions - I like yellow onion in the curry, but any other kind works as well.
- Garlic - Freshly minced garlic or garlic powder adds delicious flavor.
- Peppers - Red bell peppers go very well with the sweet potatoes, but any other can be used.
- Mushrooms - Shiitake mushrooms give a great flavor and texture. However, they can be replaced with cremini or white mushrooms.
- Sweet Potatoes - These are the main part of the dish and are a great source of vitamin A and potassium.
- Water - Low-sodium vegetable broth can be used in place of water for even more flavor.
- Tomato Sauce - One can of low sodium tomato sauce adds so much flavor. You can use fresh or canned tomatoes in its place.
- Chickpeas - A drained can of chickpeas or homemade chickpeas add extra protein to the curry.
- Coconut Milk - A can of full-fat coconut milk adds creaminess. A lighter variety can be used instead but it may result in a thinner soup-like consistency.
- Seasoning - A combination of curry powder, turmeric, ground ginger, ground sage, and pepper adds a flavor profile that takes this dish over the top! Feel free to sprinkle in any other favorites.
- Cinnamon Stick - One broken cinnamon stick enhances the sweet potato flavor. You can leave it out if you’re not a cinnamon fan.
- Greens - Use kale, baby kale, spinach, baby spinach, or a combination.
- Lemon - The citrus from a squeeze of lemon, just before eating the curry, is so good!
How to Make Sweet Potato and Mushroom Curry
Here are some quick visual steps. The full recipe with exact measurements can be found within the recipe card below.
Prepare the Ingredients - Gather the ingredients and cut all of the vegetables.
Sauté the Onions and Peppers - Bring a large pot to medium-high heat. Add the coconut oil and then the onions and peppers. Stir them around for about 3 minutes to bring their flavors out.
Stir in the Mushrooms and Garlic - Add the mushrooms and garlic to the pot. Continue to stir as they cook for about 3 more minutes as the vegetables start to soften.
Add the Rest (Almost) - Pour in 2 cups of water. Deglaze the bottom of the pot by using your spoon to scrape it a bit. Then, add all of the other ingredients except for the greens. Give everything a good stir. Turn the heat down to medium.
Cook the Curry - Let the curry cook for about 20-25 minutes, stirring it occasionally. Add more water as needed if it starts to become too thick. Take the pot off the heat when the sweet potatoes have softened but not to the point when they are mushy. I like to check their tenderness with a fork. Scoop the cinnamon sticks out and then stir the greens in. They will wilt within a minute or two of being in the hot curry.
Enjoy! - Give the curry a squeeze of lemon and enjoy!
Recipe Variation Ideas
- Garnish: Add cilantro or any other favorite fresh herbs.
- Veggies: Toss in any extra vegetables you have on hand.
- Spice: Add a dash of cayenne or red pepper flakes for a spicier meal.
- Grains: Serve the curry with naan, rice, noodles, quinoa, or couscous.
- Protein: Increase the protein amount by adding tofu or lentils to the curry.
No Waste Ideas
- Use the rest of the onion, peppers, and greens in this Breakfast Casserole.
- Wash the cans, cover their sharp edges with tape, and use them for craft supplies holders.
Frequently Asked Questions
This curry is great for meal prep. Simply make the recipe, cover it, and store it in the fridge for 4 days. Reheat it in the microwave or over the stovetop when you’re ready to enjoy it.
Refrigerate the curry for a few hours first. Once it’s cold, transfer it to a freezer-safe dish or bag and seal it. It is good in the freezer for 2 months. Reheat it in the microwave or stovetop until heated through. You may need to stir in additional water or vegetable stock to rehydrate the dish.
More Vegan Meals to Try
I hope you loved this Sweet Potato and Mushroom Curry! Please leave a star rating and comment below.
Sweet Potato and Mushroom Curry
- 2 tablespoons coconut oil
- ½ cup yellow onion, diced
- 1 tablespoon garlic, minced
- 1 ½ cups red bell pepper, 1" long slices
- 1 ½ cups shiitake mushrooms, sliced
- 2 cups sweet potatoes, (2 small sweet potatoes) peeled & cubed
- 2 cups water
- 15 ounces tomato sauce, canned
- 16 ounces chickpeas, canned, drained
- 14 ounces coconut milk, canned, (full fat)
- 1 ½ tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground ginger
- 1 teaspoon pepper
- 1 teaspoon ground sage
- 1 cinnamon stick, broken in half
- 1 ½ cups greens, (kale or spinach)
- squeeze of lemon, (optional)
- Gather the ingredients and cut all of the vegetables.
- Bring a large pot to medium-high heat. Add the coconut oil and then the onions and peppers. Stir them around for about 3 minutes to bring their flavors out.
- Add the mushrooms and garlic to the pot. Continue to stir as they cook for about 3 more minutes as the vegetables start to soften.
- Pour in 2 cups of water to deglaze the bottom of the pot. Use your spoon to scrape the bottom a bit. Then, add all of the other ingredients except for the greens. Give everything a good stir. Turn the heat down to medium.
- Let the curry cook for about 20-25 minutes, stirring it occasionally. Take the pot off the heat when the sweet potatoes have softened but not to the point when they are mushy. Scoop the cinnamon sticks out and then stir the greens in. They will wilt within a minute or two of being in the hot curry. Give the curry a squeeze of lemon and enjoy!
- If the curry is too thick, add a bit of water or low-sodium vegetable broth.
- If you’d like to thicken the curry, mash some of the sweet potatoes.
Make-AheadMake the meal ahead of time and store it in the refrigerator for 4 days. Reheat it in the microwave or over the stovetop when you’re ready to enjoy it.
How do you freeze this curry?Refrigerate the curry for a few hours first. Once it’s cold, transfer it to a freezer-safe dish or bag and seal it. It is good in the freezer for 2 months. Reheat it in the microwave or stovetop until heated through. You may need to stir in additional water or vegetable stock to rehydrate the dish.
The nutrition information is estimated and can vary depending on brands and measurements used.
Good stuff, made it tonight, I feel it would need a little more spice (think the curry I used was a bit weak) but the flavours will have settled tomorrow and it should be better.
Definitely a "recommended" score anyway.
Little point - would you mind including other units of measurement also please and thank you? Millilitres or whatever - that'd be great. Feeling a bit lazy on a Sunday evening.
Hi Fran, Thank you for trying my recipe and for your feedback! Yes! I am working on adding measurement conversions to all of my recipes.
Made this the other night and we absolutely loved it! The sweet potatoes and cinnamon went so well with the coconut and slightly spicy curry. I love meals my husband and I can top with red pepper flakes, while not being too spicy as-is for the kids. This is definitely claiming a spot in the regular rotation around here! 😊
I'm so happy to hear that you all liked this curry, Kimberly!
I just made this....sooooo good!
I'm so glad you liked this curry!