Vegan Sweet Potato Curry

By Sophia DeSantis, Reviewed by Anjali Shah on July 5, 2025

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I’ve been making this creamy Vegan Sweet Potato Curry every Thursday for weeks now! My family loves that it’s not too spicy and that it’s ready in just 45 minutes using their favorite peanut butter, mild Thai red curry paste, and sweet potatoes. They lick their bowls clean!

Black plate with sweet potato red curry over white rice with a cilantro sprig.

My best friend is a huge fan of curries and always orders one when we go out. And although I love curries too, I try to avoid them because of the amount of oil they use. After one particularly greasy Thai sweet potato curry that left us both uncomfortable in the stomach, I decided to create a lighter version at home using less oil and coconut milk instead of heavy cream, similar to this sweet potato chickpea curry but Thai version.

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🍛 More Thai Cuisine Recipes!

📋 Recipe Card

After a few trials, I finally came up with the best vegan sweet potato curry made with natural peanut butter, Thai red curry paste, and diced tomatoes that my curry-loving friend absolutely loves! Now she comes here for curry night instead of going out, and I love showing her variations, like this curried sweet potato soup!

👩🏽‍🍳 Why I Love This Recipe

I love this vegan sweet potato curry because it gives me all the satisfaction of restaurant curry without the heavy and greasy aftermath. The combination of coconut milk, peanut butter, and diced tomato creates this incredibly creamy sauce that coats every piece of sweet potato and the final touch of cilantro, lime, and chopped nuts adds the perfect brightness and crunch. It’s the perfect nutritious, lightly spiced curry my whole family can enjoy. 🙂

What really makes me happy is that I don’t need to spend so much time prepping loads of veggies and spices. I literally stir the aromatics (onion and garlic) with a few spoons of Thai curry paste, add in diced tomatoes, sweet potatoes, and vegetable broth, and let it simmer for 30 minutes while I do some laundry or cleaning. Hashtag mom life! Once the potatoes are fork-tender, I stir in coconut milk and peanut butter. That’s it!

I finish the whole thing off with chopped cilantro, a squeeze of lime, and chopped peanuts before serving it over rice to give it that WOW effect that makes it look Instagram-worthy. From the sweetness of sweet potatoes to the nutty creamy sauce and crunch from added peanuts, this is by far one of the best curries I have ever made! The leftovers are incredible too (if you have any that is!); the flavors actually deepen overnight, making lunch the next day even more tasty.

🥘 Ingredients

Who knew sweet potatoes could do so many things?! They play a key role in this Thai curry recipe, not just for flavor but also for structure. Plus, they add a bit of creaminess to the final dish! Here’s the list of all the ingredients I used:

Aromatics and Base Flavors: Coconut oil, onion, garlic, and Thai red curry paste create a flavorful base. You can swap the oil for any preferred cooking oil or go oil-free using vegetable broth. Fresh garlic is ideal, and you can adjust the curry paste to your spice comfort level.

Vegetables and Sauce Makers: Sweet potatoes and canned diced tomatoes give the curry its hearty structure and rich sauce. I used orange sweet potatoes, but yellow ones work too. The tomatoes deepen the flavor while helping form the saucy texture.

Liquids and Creaminess: Vegetable broth and lite coconut milk are what I use to make it creamy and balanced. If you’re not vegan, chicken broth works fine too. Lite coconut milk keeps it a little lighter, but full-fat gives a richer feel.

Flavor Boosters: Peanut butter brings that signature Thai-style richness and creaminess. A squeeze of fresh lime juice and a handful of chopped cilantro added at the end give it a zesty fresh finish.

Finishing Touches: Salt and pepper round out the flavor, and a sprinkle of chopped peanuts on top adds a little crunch and a whole lot of fun.

🔪 How To Make

This is a pretty simple recipe to throw together and perfect for a busy weeknight dinner, especially if I have everything prepped the night before! Here’s how I make it:

Sauté the aromatics: I warm a little coconut oil in a large pot and add the chopped onions, minced garlic, and curry paste. Then, I stir and cook everything for a few minutes until it smells really fragrant and the onions begin to soften.

Wooden spoon stirring chopped onions and curry paste in a pot.

Add the vegetables and broth: I stir in the sweet potatoes, diced tomatoes, and vegetable broth right into the pot. Then, I let everything simmer gently until the sweet potatoes start to soften, saving the peanut butter and coconut milk for later.

Chopped sweet potatoes in tomato broth being stirred in a pot.

Finish the curry: Once the sweet potatoes are tender, I stir in the peanut butter and coconut milk. Then, I mix everything really well until the curry is creamy and smooth, letting it simmer just a few more minutes to bring all the flavors together.

Cooked sweet potato red curry being stirred in a pot.

Serve: I usually scoop the curry over some warm rice, but it’s just as tasty with quinoa or even on its own in a big bowl. However you serve it, don’t forget a squeeze of lime and a sprinkle of peanuts on top!

Fork getting a bite of red sweet potato curry and rice.

💭 Expert Tips

My #1 Secret Tip for making this sweet potato curry is to use a good quality curry paste. I’ve tried a bunch over the years, and some were just too salty or overpowered the whole dish. Now, I’ve learned to begin with a little, taste along the way, and only add more if it needs a bit more kick. It’s the easiest way to keep the flavor balanced and make sure everyone at the table loves it.

Other Tips To Keep In Mind:

Peel and chop the sweet potatoes evenly: This helps them cook through at the same time. If some are too big, they’ll stay hard while the smaller ones fall apart.
Stir in the peanut butter slowly: I like to spoon it in a little at a time and stir gently to avoid clumps. It blends much smoother this way.
Let it rest for a few minutes before serving: Once the heat is off, I let the curry sit for five minutes. It thickens just slightly and the flavors get even better.

📖 Variations

Oh this sweet potato curry? It’s totally stuck around since the first time I made it. Everyone in my house asks for it now, so I keep it in our weekly rotation. And the best part? I can change it up depending on what’s in my fridge that day. Here are a few fun ways I like to switch it up:

Leafy Greens Addition: I like to stir in a couple handfuls of fresh spinach or chopped kale right at the end. It wilts down quickly and adds even more nutrients.

Butternut Squash Swap: If I’m out of sweet potatoes, I’ll use cubed butternut squash. It gives a similar sweetness and cooks up just as soft and creamy.

Nut-Free Version: For friends with nut allergies, I’ve made this recipe with sunflower seed butter instead of peanut butter. It still turns out rich and flavorful, just slightly different and still delicious.

🍽 Serving Suggestions

My vegan sweet potato curry is already a complete meal when served over fluffy jasmine rice, but I sometimes serve it with pressure cooker quinoa for a nuttier texture. I also love adding extra touches to make dinner special with some soft vegan flatbread to soak up the creamy sauce.

When I want something to cool down the spice, I like making this watermelon, feta mint salad for a refreshing crunch. On curry nights with friends, these roasted tandoori cauliflower bites are a great table addition to complement the spicy flavors of the curry.

🧊 Storage Directions

Refrigeration: I let the curry cool completely, then transfer it to an airtight container and pop it in the fridge. It stays good for about 4 to 5 days, and I usually enjoy the leftovers for a quick lunch during the week.

Freezing: I freeze half of it in a freezer-safe container. I leave a little space at the top since it expands a bit once frozen. It keeps well for up to 2 months and still tastes great after thawing.

Reheating: To reheat, I warm it slowly on the stovetop over medium-low heat and add a splash of water or broth if it looks too thick.

❓Recipe FAQs

What kind of peanut butter works best?

I like using smooth natural peanut butter, the kind that’s just peanuts and a little salt. If yours has sugar in it, just taste the curry before adding any extra sweetness. I’ve learned that some peanut butters make it a bit too sweet, so a quick taste test goes a long way.

Can I add protein to this curry?

Definitely. I’ll toss in a can of chickpeas or even some cooked lentils when I want to make it a bit more filling. It’s a great way to stretch the meal, especially if we have friends over or I want leftovers for lunch the next day. It blends in with the sauce so well, no one even notices they’re getting a little extra protein.

What’s the best way to cut the sweet potatoes?

chop them into small cubes, about the size of dice. It helps them cook faster and absorb all the good curry flavors. Bigger chunks take longer and sometimes stay a little too firm in the middle. Smaller pieces are just easier for everyone to eat, especially the kids.

🍛 More Thai Cuisine Recipes!

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