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Creamy Vegan Coconut Curry With Sweet Potato


Enjoy this creamy and delicious vegan coconut curry at home, packed with lots of veg and flavour - it's the perfect comfort meal for the colder winter days! Each serving provides 20g of protein.


Serves 2

  • tablespoons coconut oil
  • red onion 
  • 1 tbsp minced garlic
  • 1/2 tbsp minced ginger
  • tsp ground coriander
  • tsp salt
  • large sweet potatoes, cubed
  • 2 tbsp Thai red curry paste
  • ½ cup vegetable stock (90ml)
  • ½ can chickpeas
  • ½ can coconut milk
  • 2 cups kale, finely sliced
  • ½ tbsp lime juice
  • 1 bag microwave jasmine rice


  1. Melt coconut oil over medium heat, add onion and cook until soft. Add garlic continue cooking for 2 mins.
  2. Add ginger, coriander, salt and sweet potatoes. Stir. Cook for about 4-5 mins (potatoes should still be firm).  Add curry paste, stock and chickpeas.
  3. Cover and turn up heat until boiling. Reduce heat and simmer for 8-10 mins 
  4. Add coconut milk, kale and lime juice. Simmer until kale cooked.
  5. Serve with rice and some freshly chopped coriander.

Nutrition information per serving:

  • 782 calories
  • 20.5g protein
  • 32.5g fat
  • Of which saturates 21.6
  • 95 carbohydrate
  • 24.5g sugar
  • 12.8g fibre
  • 0.82g salt

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