Chicken and Sweet Potato Curry Recipe
Who says curry night can’t be guilt-free and fabulous? Vegan “chicken” and sweet potatoes create a cozy, flavorful dinner with minimal effort.
Tender vegan protein soaks up creamy coconut sauce, while sweet potatoes add natural sweetness without stealing your spotlight.
Spices like turmeric, cumin, and coriander deliver warmth and sass, proving plant-based meals can outshine takeout effortlessly.
Simmered slowly, every spoonful feels indulgent yet comforting, making you wonder why you ever needed dairy or meat.
Serve over rice or quinoa, and watch this simple curry transform weeknights into culinary therapy with zero judgment.
Chicken and Sweet Potato Curry Recipe
Vegan “chicken” paired with sweet potatoes in a creamy, spiced coconut curry for a comforting plant-based meal.
Ingredients
Method
- Heat olive oil in a large skillet over medium heat.
- Add onions, garlic, and ginger; sauté until fragrant and soft.
- Stir in turmeric, cumin, coriander, and chili powder for 30 seconds.
- Add vegan chicken chunks and sweet potato cubes; toss to coat with spices.
- Pour in coconut milk, bring to a gentle simmer, and cover for 15–20 minutes.
- Check sweetness and tenderness; season with salt and black pepper.
- Garnish with fresh cilantro and serve hot over rice or quinoa.
Notes
Nutritional Values (per serving)
- Calories: 310
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 14g
Vitamins & Minerals (per serving)
- Vitamin A: 120%
- Vitamin C: 30%
- Calcium: 8%
- Iron: 15%
- Vitamin K: 25%
Notes & Tips
- Adjust chili powder for spicier curry without overpowering sweetness.
- Sweet potatoes can be swapped with butternut squash for variety.
- Simmer longer for creamier consistency and deeper flavors.
- Leftovers taste even better the next day as flavors meld.
- Pair with naan or rice for a full comforting experience.
