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Vegan Mushroom and Sweet Potato Curry
Kathie Clane

Vegan Mushroom and Sweet Potato Curry

A comforting, creamy vegan curry with mushrooms, sweet potatoes, and rich spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Healthy mushroom recipes
Cuisine: Indian
Calories: 200
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1- inch piece fresh ginger grated
  • 2 medium sweet potatoes peeled and diced
  • 2 cups mushrooms sliced
  • 1 can 14 oz coconut milk
  • 1 can 14 oz diced tomatoes
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • Salt and pepper to taste
  • 1/2 cup vegetable broth or water
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes.
  2. Add garlic and ginger, cooking for another minute until fragrant.
  3. Stir in the sweet potatoes and cook for about 5 minutes, stirring occasionally.
  4. Add the mushrooms, curry powder, turmeric, cumin, and chili powder. Cook for another 5 minutes.
  5. Pour in the coconut milk, diced tomatoes, and vegetable broth. Stir to combine, then bring to a simmer.
  6. Cover and cook for 25-30 minutes, or until sweet potatoes are tender.
  7. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Notes

  • For extra creaminess, use full-fat coconut milk.
  • If you prefer a thicker curry, let it cook uncovered for a few extra minutes to reduce.
  • Adjust seasoning and spices based on your preferences.