Easy Vegan Sweet Potato Curry – Massaman Style

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It’s the end of the day, your stomach is growling louder than your grumpy neighbor who always complains, and all you want is something satisfying to eat. But not just any meal – you want something with that extra wow factor. Culinary standards, you know? Enter my Easy Vegan Sweet Potato Curry – cue the dramatic drumroll! Naturally vegan, packed with creamy coconut milk, and irresistibly delicious.

Still not convinced? Picture this: the spicy aroma of curry wafting through your kitchen, sweet potatoes melting in your mouth, perfectly complemented by fluffy rice. Sounds heavenly? That’s because it is!
Massaman Sweet Potato Curry - food photography

Why This Vegan Sweet Potato Curry is Unbeatable

First: Sweet potatoes are the George Clooney of the tuber world – they look insanely good, pair with just about anything, and everyone loves them.

Second, this sweet potato curry recipe is so simple that even a total beginner in the kitchen will feel like a pro.

Third: It’s healthy – not in a boring “eat this because it’s good for you” kind of way, but in a “wow, this tastes amazing and happens to be healthy too” kind of way. Creamy coconut milk, exotic spices, and tender sweet potatoes… What more could you ask for? Oh, wait – it gets even better, trust me!

Ingredients-Sweet-Potato-Curry-vegan
Massaman Curry - easy vegan - food photography

Thai Massaman Curry: What Makes It So Special?

Massaman Curry is the rockstar of Thai curries. King Rama II of Thailand was so impressed by it, that he dedicated a poem to this curry. Well, technically to the cook, but the curry absolutely deserved it.

While other Thai curries are known for their fiery heat, Massaman stands out with its mild, almost elegant flavor. It’s rich and thick, with a symphony of spices like cardamom, cinnamon, cumin, and a hint of clove. Add sweet potato to the mix, and you’ve got exactly what you need after a stressful day!

Warning: This dish is dangerously addictive – like your last Netflix binge. No joke, this Massaman Curry will have you hooked! It’s cozy, comforting, and full of flavor.

Easy Vegan Sweet-Potato Curry Food -Photography-Switzerland

Sweet Potato Curry with Coconut Milk: The Secret to Its Taste

Coconut milk is the heart and soul of this recipe. It makes the curry creamy and adds a tropical vacation vibe to your chilly winter kitchen. Imagine this: you’re spooning the curry into your mouth, close your eyes, and suddenly you’re transported to Thailand, with a whiff of coconut and a touch of lime in the air.

Coconut milk and Massaman curry paste are a magical duo that turns simple ingredients into a culinary masterpiece. And yes, you can achieve all of this without dairy cream or butter – plant-based cooking at its finest.

Sweet Potato Curry with Rice: The Perfect Sidekick

Curry without rice? Umm, unthinkable, right? Rice is the Bud Spencer of curry dishes – always there when you need it. Whether it’s aromatic jasmine rice, fluffy basmati, or hearty brown rice, each type brings its unique charm to the table.

Pro Tip: Resist the urge to peek while the rice cooks – keep that lid on! For perfectly fluffy rice, wash it before cooking. Normally, I’m too lazy for this step, but hey, good tips are always worth sharing.

Feeling adventurous? Try a new variety like purple or black rice – visually stunning and a fun twist in your bowl.

Easy Vegan Sweet Potato Curry
Easy Vegan Sweet Potato Curry with rice

How to Fit This Easy Sweet Potato Curry into Your Busy Schedule

You might be thinking, “Who has time for this?” The answer: You do! This curry is so simple to make, it’s totally doable on busy days. All you need are the listed ingredients and 30 minutes.

Bonus Points:

  • The ingredients are pantry-friendly and can be bought in advance.
  • This Sweet Potato Curry is perfect for meal prep – make it ahead of time and enjoy stress-free meals later.

Even better: The curry tastes even more amazing the next day. So go ahead, cook a big batch, and treat yourself to a homemade, healthy lunch.

Tips and Tricks for the Ultimate Sweet Potato Curry

  • Timing is Key: Cut the sweet potatoes evenly so they cook perfectly. Nobody likes half-cooked veggies.
  • Season to Taste: Don’t be shy with the salt. Adjusting seasoning is totally okay. For more heat, add a bit of chili.
  • Toppings are King: Toasted cashews or peanuts, fresh cilantro, and a squeeze of lime juice take this curry to the next level.
  • Don’t Skimp on Coconut Milk: It’s the creamy magic that gives this dish its signature flavor. Don’t replace it with water or broth!
  • Meal Prep Like a Pro: The curry freezes beautifully, making it ideal for lazy days.
  • Ingredient Swaps: No sweet potatoes? Regular potatoes work, too. This recipe is versatile – use any veggies you have on hand.
Vegan Sweet Potato Curry

Take a moment before your first spoonful to appreciate the beauty of this Sweet Potato Massaman Curry. It’s vegan, incredibly delicious, and delightfully easy to make. Proof that plant-based ingredients can create something truly extraordinary without hours in the kitchen.

All you need are a few simple ingredients and a pinch of courage. So, what are you waiting for? Grab those pots and start cooking!

If you try this recipe, let me know how you liked it! Tag me on Instagram with your creation or leave a comment here on the blog. And hey, while you’re at it, why not leave a review? I’d love to hear your feedback!

Easy Vegan-Sweet-Potato-Curry-Food-Photography-Switzerland

Easy Vegan Sweet Potato Curry

A simple vegan sweet potato curry Massaman style. Easy to prepare within 30 minutes. Heavenly creamy, aromatic, and delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner & lunch, soups & stews
Cuisine Thai
Servings 4 servings
Calories 581 kcal

Equipment

  • 1 braising pan
  • 1 cooking pot or rice cooker

Ingredients
 

  • 50 g cashews
  • 1 tbsp coconut oil
  • 1 onion
  • 3 garlic cloves
  • 1 stalk lemongrass
  • 250 g sweet potatoes
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 250 ml vegetable stock
  • 250 ml coconut milk
  • 2 tbsp massaman curry paste
  • 1 tbsp peanut butter
  • 2 dried pineapple rings
  • 0.5 l water
  • 1 tsp salt
  • 250 g basmati rice
  • 1 lime, juice

Instructions
 

  • Heat the pan and roast the cashews in it until they start to smell and turn a brownish color. Set aside.
  • Peel the onion, garlic and sweet potatoes.
  • Finely chop the onion and garlic cloves. Cut the sweet potato into equal-sized pieces.
  • Wash the peppers under running water and pat dry. Remove the seeds and stalk and cut the bell pepper into small pieces.
  • Melt the coconut oil in a pan and heat up. Sauté the onions in the coconut oil for 2 minutes. Then add the garlic and sauté for a further minute.
  • Break the lemongrass stalks in two and add to the pan along with the sweet potatoes and peppers. Sauté everything for a further 5-8 minutes.
  • Deglaze with vegetable stock & coconut milk. Stir in the massaman curry paste. Mix everything well.
  • Add the peanut butter. Cut the pineapple rings into small pieces and add to the pan. Simmer everything over a medium heat for 15 minutes until the sauce is creamy. Season with salt if necessary.
  • Put the water and salt in a pot or rice cooker. Cook the basmati rice according to the packet instructions.
  • Serve the curry with the rice. Drizzle with a little lime juice and add the roasted cashews.

Notes

1. peanuts can be used instead of cashews. If you cannot tolerate nuts, you can leave them out completely.
2. potatoes can also be used instead of sweet potatoes. In principle, you can use any type of vegetable you like. The result may then be less creamy.
3. if you don’t have massaman curry paste to hand, you can replace it with another curry paste. Then it is no longer a Massaman curry, but it works in a pinch. Otherwise, you can also make your own massaman curry paste if you have the necessary ingredients.
4 If you can’t get lemongrass, you can leave it out. And add a little more lime juice at the end if necessary.
5. if the sauce is not creamy enough after 15 minutes of simmering, leave to simmer for longer. The cooking time may vary depending on the type of coconut milk.
6. the pineapple rings can be omitted. They add a touch of sweetness to the dish, but are not absolutely necessary.
7. if you prefer, you can – like me – use a rice mix with quinoa and lentils instead of rice for an extra portion of protein.

Nutrition

Calories: 581kcalCarbohydrates: 82gProtein: 11gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 904mgPotassium: 720mgFiber: 6gSugar: 10gVitamin A: 11181IUVitamin C: 104mgCalcium: 92mgIron: 5mg
Tried this recipe?Mention @velvetandvinegar or tag #velvetandvinegar!
Easy Vegan Sweet Potato Curry - Velvet & Vinegar Food Photography Switzerland

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