Vegan Mushroom and Sweet Potato Curry

This Vegan Mushroom and Sweet Potato Curry is a creamy, aromatic dish with tender sweet potatoes, savory mushrooms, and vibrant spices in a coconut milk base. Comforting and nutritious, it’s perfect for weeknight dinners or meal prep.

Why You’ll Love This Recipe

This Vegan Mushroom and Sweet Potato Curry is a flavorful, plant-based masterpiece that delivers bold Indian-inspired taste with wholesome ingredients. Earthy mushrooms and naturally sweet potatoes simmer in a creamy coconut sauce infused with garam masala, ginger, and turmeric, creating a comforting, satisfying meal that’s ready in under 45 minutes. It’s vegan, gluten-free, and packed with protein, fiber, and vitamins, making it ideal for healthy eating without sacrificing indulgence. Perfect for busy weeknights, family dinners, or meal prep, this curry is versatile—serve over rice, quinoa, or naan. The rich, spiced broth clings beautifully to every bite, and leftovers taste even better as flavors deepen. A cozy, nourishing dish that’ll become your go-to for effortless, delicious vegan meals.

Recipe Tips and Tricks

• Sauté Spices First: Blooms flavors for deeper taste; don’t skip this step.
• Use Full-Fat Coconut Milk: Ensures creamy texture without dairy.
• Cut Veggies Evenly: Promotes uniform cooking and pretty presentation.
• Adjust Heat: Start with 1 tsp chili powder; add more for spice lovers.
• Don’t Boil Coconut Milk: Simmer gently to prevent separation.
• Taste Before Serving: Adjust salt or lime for perfect balance.
• Fresh Ginger: Grate for zesty kick; jarred lacks vibrancy.
• Rest 5 Minutes: Allows flavors to meld and curry to thicken slightly.

Yield: 6 Servings

Vegan Mushroom and Sweet Potato Curry

Print

Creamy vegan curry with mushrooms, sweet potatoes, and aromatic spices.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 5 minutes

Total Time 50 minutes

Ingredients

• ½ tsp turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 medium onion, finely chopped
• 1 tbsp fresh grated ginger
• 1 tbsp garam masala
• 1 tsp chili powder
• 2 medium sweet potatoes, peeled and diced
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• Fresh cilantro for garnish
• Lime wedges for serving
• Salt to taste

Instructions

1. Prep Veggies: Peel and dice sweet potatoes evenly; slice mushrooms and chop onion for uniform cooking.
2. Heat Oil: Warm olive oil in a large pot over medium heat for a flavorful base.
3. Sauté Onion: Add onion; cook 4-5 minutes until soft and golden, stirring occasionally.
4. Add Aromatics: Stir in garlic, ginger, garam masala, turmeric, and chili powder; cook 1 minute until fragrant.
5. Cook Mushrooms: Add mushrooms; sauté 5 minutes until they release moisture and brown slightly.
6. Add Sweet Potatoes: Toss in diced sweet potatoes; stir 2 minutes to coat in spices.
7. Add Tomatoes: Pour in diced tomatoes with juice; simmer 5 minutes to blend flavors.
8. Add Coconut Milk: Stir in coconut milk; bring to a gentle simmer for creamy richness.
9. Simmer Curry: Cover and cook 15-20 minutes until sweet potatoes are tender; stir occasionally.
10. Serve: Garnish with cilantro; squeeze lime over top and enjoy with rice or naan.

Notes

• Use full-fat coconut milk for authentic creaminess; light version works for lower calories.
• Simmer gently to prevent coconut milk from curdling.
• Leftovers taste better next day; perfect for meal prep bowls.
• Serve with basmati rice, quinoa, or flatbread for a complete meal.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 120Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gSodium 5192mgCarbohydrates 7gFiber 3gSugar 1gProtein 2g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Sweet Potatoes (2 medium): Diced for tenderness and natural sweetness; orange-fleshed for color.
• Mushrooms (8 oz): Cremini for umami; sliced to release moisture and flavor.
• Coconut Milk (1 can, 14 oz, full-fat): Creamy base; shake well before opening.
• Diced Tomatoes (1 can, 14 oz): Adds acidity and body; fire-roasted for smokiness.
• Onion (1 medium): Yellow for sweetness; finely chopped for even cooking.
• Garlic (3 cloves, minced): Fresh for bold aroma; enhances savory depth.
• Ginger (1 tbsp, grated): Fresh for zing; ground (1 tsp) in a pinch.
• Garam Masala (1 tbsp): Warm spice blend; essential for authentic flavor.
• Turmeric (½ tsp): Adds golden color and earthiness; anti-inflammatory bonus.
• Chili Powder (1 tsp): Mild heat; adjust for preference.

Variations and Substitutions

• Protein Boost: Add chickpeas or tofu for extra heartiness.
• Veggie Swap: Use cauliflower, carrots, or spinach instead of sweet potatoes.
• Spicy Version: Increase chili powder or add fresh jalapeños.
• Creamy Twist: Stir in cashew cream or peanut butter for nutty richness.
• Gluten-Free: Naturally GF; ensure garam masala is compliant.
• Low-Fat: Use light coconut milk; reduce oil to 1 tbsp.
• Herb Infusion: Add fresh cilantro or curry leaves at end.
• Grain-Free: Serve in lettuce wraps for low-carb option.

Storage Options

• Refrigerator: Store in airtight container up to 5 days.
• Freezer: Freeze up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of water; microwave gently.

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