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Chicken and Sweet Potato Curry Recipe

Vegan “chicken” paired with sweet potatoes in a creamy, spiced coconut curry for a comforting plant-based meal.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 cups vegan chicken chunks
  • 2 medium sweet potatoes peeled and cubed
  • 1 can 14 oz coconut milk
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 tbsp ginger grated
  • 1 tbsp olive oil
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp chili powder optional
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro chopped (for garnish)

Method
 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add onions, garlic, and ginger; sauté until fragrant and soft.
  3. Stir in turmeric, cumin, coriander, and chili powder for 30 seconds.
  4. Add vegan chicken chunks and sweet potato cubes; toss to coat with spices.
  5. Pour in coconut milk, bring to a gentle simmer, and cover for 15–20 minutes.
  6. Check sweetness and tenderness; season with salt and black pepper.
  7. 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.