Sweet Potato and Broccoli Curry – An easy, healthy and flavorful Vegan recipe full of nutritious fresh vegetables to make the perfect weeknight dinner or meal-prep lunch.
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I just realized I haven’t posted a proper curry recipe in a while – probably because I haven’t made one in forever.
This one was actually from my sweet potato obsession phase back in March, but I forgot to post it back then. And then of course it just got lost because I kept trying new things.
My plan was to make a curry version of the Thai Peanut Sweet Potato & Chicken Buddha Bowl I’d tried. But then I realized I’ve done way too many peanut savories already – PB lover here, what can I say – so I decided to go for something with just a spice blend instead.
If I remember right, that obsession moved on 😛
Sweet potato, broccoli & bell pepper curry Ingredients
- Sweet Potato
- Broccoli
- Bell Peppers (Red or Yellow)
- Onion, Garlic and Ginger
- Olive oil
- Tomato paste
- Spices: Coriander, Cumin, Turmeric, Cayenne Pepper
- Vegetable broth
- Almond or Flax Milk
- Salt & Pepper
- Lemon Juice
- Cilantro
How to make this one pot vegan curry:
- Puree or finely the onion, garlic and ginger
- Cook the puree in a bit of olive oil in pot over medium heat
- Stir in tomato paste, water and spices and cook until fragrant
- Add broth, diced sweet potato, chopped broccoli and sliced yellow or red bell peppers and cook
- Pour almond/flax milk, season with salt and pepper and simmer
- Stir in lemon juice and cilantro
Can you store this sweet potato vegetable curry?
This easy vegetarian curry is a great sweet potato and broccoli meal prep recipe.
You can make this ahead of time and keep it in the fridge for 3-4 days at length.
Freezing is a great option too.
Is this sweet potato veggie curry recipe diet friendly?
Yes! This creamy sweet potato curry is made with no milk but flax or almond milk instead, so it’s not only dairy-free, but Vegan and Paleo as well.
Since its made without coconut milk, this sweet potato vegetable curry is also low fat and low calorie!
What to serve with this Vegan and Vegetarian Sweet Potato Curry?
This curry recipe is full of flavorful spices and should definitely be the highlight of your meal. I would recommend pairing it with something more neutral. Here’s some ideas you could try:
- Some good whole wheat naan
- A side of rice
- Perfectly fluffy quinoa
- Cauliflower rice for a Paleo meal option
Some more easy and healthy sweet potato recipes:
- Roasted Sweet Potato & Broccoli Buddha Bowl with Maple Tahini Dressing
- Sweet Potato Protein Oatmeal Cookies with Chocolate Chips
- Sweet Potato Quinoa Salad Bowl with Mushrooms
- Crispy Smoky Sweet Potato Fries (Air Fryer/Baked)
Easy, Healthy Sweet Potato and Broccoli Curry
Ingredients
- ¼ tsp Oil
- ⅓ medium Onion, Chopped, 35g
- 1¼ tsp Grated Ginger, 6g
- 1¼ tsp Minced Garlic, 6g
- 2 Tbsp Tomato Paste, 33g
- ⅓ cup Water
- 1 tsp Coriander Seed/Powder
- ¾ tsp Cumin
- ¾ tsp Turmeric
- ¼ tsp Cayenne Pepper
- ½ cup Low Sodium Vegetable Broth
- 1 medium Sweet Potato, 150g
- 2 cups Broccoli, Chopped, 180g, Including stems
- 1 medium Yellow Bell Pepper, 114g
- ½ cup Almond or Flax Milk, Room Temperature
- ¼ tsp Salt
- Pinch of Pepper
- 2 tsp Lemon Juice
- 2 Tbsp Cilantro, Chopped
Instructions
- Peel sweet potato and chop into ½” cubes; Chop broccoli into bie size pieces; Thinly slice bell pepper.
- Optional: Roughly chop onion and blend with ginger, garlic with 1½ Tbsp water in a food process until pureed.ORFinely chop onion and combine with ginger and garlic.
- Pour oil over medium heated pot or saucepan and cook onion puree until translucent, about 2-3 minutes.
- Add tomato paste, ⅓ cup water and spices, stir and cook about a minute until spices are fragrant.
- Add broth, sweet potato, broccoli and bell pepper to pot and mix well.
- Cover, turn heat to high and bring to a boil. Reduce to medium-low and simmer 10 minutes.
- Add milk and stir. Season with salt and pepper. Cover and simmer 5-7 minutes.
- Remove from heat and stir in lemon juice and cilantro.
- Garnish with more cilantro and chopped cashews, and serve with a side of rice.
Notes
- Make sure to remove the hard layer of the sweet potato just under the skin when peeling.
- Use room temperature milk to prevent it from curdling.
- Servings: 4 cups | Serving size: 2 cups
- Calories: 155kcal
- Fat: 2.4g | Saturated fat: 0.2g
- Carbohydrates: 33.1g | Fiber: 6.3g | Sugar: 7.5g
- Protein: 5.8g
