Sweet Potato and Mushroom Curry

This simple plant-based curry is perfect for a busy weeknight dinner because it cooks fast and is full of wholesome ingredients. 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 simply eat it as-is. It fills everyone up without feeling too heavy.

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.

For more satisfying, veggie-packed meals, be sure to check out my Kung Pao Vegetables, Green Curry Fried Rice, Tofu Poke Bowl, Thai Noodle Salad, and Tofu Burrito Bowl!

Reasons To Love This Curry

• Completely vegan!
• Full of vegetables and bold flavor
• Perfect for busy weeknights or meal prep
• Versatile – add in any other veggies and seasonings
• Naturally provides nutrients, including fiber, antioxidants, vitamins, minerals, and protein

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Ingredients and Substitutions

• Coconut Oil – Coconut oil or another oil of your preference is used to sauté the vegetables. 
• Onions – I like yellow onions in this 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 type 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 their place.
• Chickpeas – A drained can of chickpeas or homemade chickpeas adds 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. Find the full recipe with exact measurements on the recipe card below.

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 where 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. 
• Roast leftover kale for this Tofu Quinoa Bowl or toss them it this Red Lentil Curry.
• Wash the cans, cover their sharp edges with tape, and use them to hold craft supplies!

Frequently Asked Questions

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