Go Back
–+ servings
Up close image of mushroom curry.

Sweet Potato and Mushroom Curry

Easily make this one-pot Sweet Potato and Mushroom Curry on busy weeknights or as a nutritious make-ahead meal! It is lusciously creamy, full of layers of flavor, and loaded with fresh veggies!
5 from 12 votes
Print Recipe Pin Recipe

Bonnie - Serene Trail

Course: Main Course
Cuisine: Indian, Thai
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 405kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1/2 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 large red bell pepper, 1" long slices
  • 5-8 ounces shiitake mushrooms, sliced, (142g)
  • 2 small sweet potatoes, peeled & cubed
  • 2 cups water, (240ml)
  • 15 ounces tomato sauce, canned, (425g)
  • 15 ounces chickpeas, canned, drained, (425g)
  • 13-14 ounces coconut milk, canned, (400ml)
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground ginger
  • 1 teaspoon pepper
  • 1 teaspoon ground sage
  • 1 small cinnamon stick, broken in half
  • 1 1/2 cups greens, kale or spinach, (100g)
  • squeeze of lemon, (optional)

Instructions

  • Bring a large pot to medium-high heat. Add the coconut oil and then the onions and peppers. Stir them around for 3 minutes to bring their flavors out.
  • Add the mushrooms and garlic to the pot. Continue to stir as they cook for 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 bits at the bottom. 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 20-25 minutes, stirring it occasionally. Take the pot off the heat when the sweet potatoes have softened but not to the point where they are mushy. Scoop the cinnamon sticks out and then stir the greens in. Give the curry a squeeze of lemon and enjoy!

Video

Notes

  • 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.

Nutrition

Calories: 405kcal | Carbohydrates: 49g | Protein: 8.9g | Fat: 17.2g | Saturated Fat: 14.3g | Sodium: 409mg | Potassium: 1182mg | Fiber: 8.9g | Sugar: 6.6g | Calcium: 98mg | Iron: 6mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.