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VEGAN SWEET POTATO CURRY - Emma Johnson, Former NYTW Production Management Fellow

"I got this recipe from my best friend, although I'm not sure where she got it. Whenever I make it I always think of her - it's her go to when she's making food for a lot of people, since it's very easy to scale up."
Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian-inspired
Servings 4 people


  • Dutch Oven or a Soup Pot


  • 1 Large Yellow Onion (chopped)
  • 3 cloves Garlic (chopped finely)
  • 2 piece Ginger (chopped finely)
  • 3 tbsp Coconut Oil
  • 3 tbsp Garam Masala
  • Salt
  • Pepper
  • 2 tbsp Tumeric
  • 1 tsp Red Chili Flakes (more if you prefer spice)
  • 3 Medium Sweet Potatoes (peeled & chopped to 1in cubes)
  • 2 cans Chickpeas (drained)
  • 2 cans Coconut Milk (full fat)
  • 2 cups Rice
  • Naan
  • Full fat, plain Greek yogurt (optional)


  • Heat a pot over medium/low heat. Once the pot is hot, melt the coconut oil.
  • Once the coconut oil has started to shimmer, add onion, garlic, and ginger. Season generously with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and nearly translucent, about 10 minutes.
  • Add the sweet potato, garam masala, turmeric and red chili flakes. Stir and cook until the potato has softened slightly, about 7-8 minutes.
  • Add the chickpeas and coconut milk. Season with salt and pepper. Raise the heat to medium high until the mixture starts to bubble. Lower the heat, cover and simmer until the potato has cooked through and the flavors are melded, about 30 minutes.
  • Meanwhile, prepare two cups of rice. (Jasmine is preferred here, but whatever type you have is fine)
  • Serve by creating a layer of rice in the bottom of a bowl, smothering in curry, and topping with a dollop of Greek yogurt. Serve with naan or another flatbread, if desired.


"This recipe is very flexible, and is delicious no matter what spices you put in. If you don't have garam masala, feel free to throw in a few warm, aromatic spices - coriander would be great, as well as cumin or cardamom. Dried chilis would be an excellent addition, if you have them. The turmeric is always a must, for color as well as flavor. If it feels like you end up with a lot of curry, don't worry! This makes great leftovers."
Keyword Dairy-free, vegetarian, can be made gluten-free with gluten-free matzo, Vegan