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This rich and creamy Sweet Potato Curry Stew is the ultimate comfort food! It’s packed with vibrant vegetables, creamy coconut milk, and warming spices that make every bite absolutely delicious. This is one of my favorite sweet potato recipes to make for busy weeknights because it’s hearty, healthy, and so easy to prepare!
Whether you’re making it in your Instant Pot or Slow Cooker, this recipe is guaranteed to become one of your new go-to easy vegetarian dinner ideas.
Why You’ll Love This Sweet Potato Curry Stew
If you’re like me and love quick, wholesome meals that don’t compromise on flavor, this curry is for you! It’s naturally gluten-free, vegetarian, and made with simple ingredients that you probably already have in your kitchen.
As a nutritionist, I love this recipe because it’s rich in fiber, loaded with antioxidants, and offers a satisfying plant-based source of nutrients. Sweet potatoes are one of the best complex carbohydrates for sustained energy, and the combination of vegetables and coconut milk adds a perfect balance of flavor and nourishment.
It’s also a great make-ahead meal! You can store it for up to 5 days and enjoy it as a meal prep lunch or an easy Meatless Monday dinner idea.
How to Make Sweet Potato Curry Stew
This vegetarian curry recipe comes together beautifully with just a few simple steps.
- Sauté your aromatics: Start with a bit of oil, garlic, and ginger to build flavor.
- Add the vegetables: Sweet potatoes, bell peppers, carrots, and tomatoes give this stew its hearty texture.
- Add spices and coconut milk: Stir in curry powder, turmeric, and a touch of cumin. Pour in creamy coconut milk and let everything simmer until the sweet potatoes are perfectly tender.
- Finish with lime and cilantro: Don’t skip this part! The lime juice brightens the flavors, while the cilantro adds a fresh, herby finish that ties it all together.
If you want to make this more filling, try serving it with cauliflower rice or basmati rice. It’s equally delicious on its own as a thick, comforting stew.
Tips to Make It Perfect Every Time
- Adjust the spice level: Add more curry powder or a pinch of cayenne if you like extra heat!
- Make it ahead: This stew tastes even better the next day as the flavors continue to develop.
- Storage tip: Store leftovers in these favorite glass containers or freezer-safe bags for easy reheating throughout the week.
- Add protein: If you want to boost the protein content, add chickpeas or lentils for a satisfying twist.
This Sweet Potato Curry Stew is the kind of meal that reminds you how satisfying and flavorful vegetarian cooking can be. Whether you enjoy it as a cozy lunch or hearty dinner, it’s comfort in a bowl!
Enjoy!
Slow Cooker or Instant Pot Sweet Potato Curry Stew
Ingredients
- 1 tbsp olive oil or avocado oil
- 1/2 large onion, diced
- 2 inch piece of fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 2 small sweet potatoes, peeled and diced
- 1 large zucchini, diced
- 1 red or orange bell pepper, diced
- 1 14 oz can diced tomatoes
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp sea salt
- 2 tbsp thai red curry paste
- 1 14 oz can full fat coconut milk + 1/2 cup
- Juice of 3 limes
- Cilantro for garnish
Instructions
- For the Instant Pot:
- Begin by selecting the saute function on your Instant Pot. Once hot, add oil and onion. Cook for 3 minutes or until onion is fragrant and translucent. Add ginger and garlic, cook for another 1-2 minutes.
- Add remaining vegetables, and diced tomatoes. Mix in spices, salt and curry paste.
- Slowly fold in coconut milk and continue to mix until everything is well incorporated. Press cancel on your Instant Pot.
- Secure the lid. Select the manual function and cook on high pressure for 5 minutes. Use a quick release. Open lid once pressure is released, stir in lime juice.
- Garnish with cilantro and serve hot.
- For the Slow Cooker
- Place all vegetables: onion through bell pepper into your slow cooker.
- Mix spices, salt, and paste in a bowl with diced tomatoes. Pour on top of your vegetable mixture. Now mix in the coconut milk.
- Top with the lid and cook for 4 hours on low or until vegetables are softened.
- Stir in lime juice and serve with garnished cilantro.
What’s the nutritional value for this? I love it!
Well, I liked it, but didn’t love it. I let it sit 15 minutes under pressure (after the 5 minute turn off) and that made the sweet potatoes mushy. My bad! While I didn’t hate the lime flavor, it was REALLY seriously strong. If I make it again, I’ll changed the recipe to 2 limes or less and I won’t over cook it!!
Have you tried freezing this? Wondering how it would do if I made a double batch to freeze. Thanks!
Yes, you can freeze this recipe!
Made this recipe in my Instant Pot last night. Loved when I tasted before adding the lime. For both my husband and 3 limes was too much. It cranked up the heat but masked the true flavor of the dish. Otherwise I loved it. Alot of flavor. Enjoy
OK I finished making it. In Canada we have ml for cans not oz but I put a larger can of diced tomatoes, and one can full fat coconut milk, and one can lite coconut milk, and the juice of 2 large limes. It turned out very tasty. I would definitely make it again.
I could not get the recipe to print, so wrote it all down. I hope it will be cooked enough using the quick release. I use the natural pressure on a lot of soup recipes and it works great. You can leave the oil out and just use a bit of water or stock to saute also to keep it WFPB friendly also.
Hi Steffany! Thanks for your comment and sorry you couldn’t get the recipe to print. It works great to print from a smart phone, but a little more tricky on a desktop. Trying to fix this. Hope you enjoy the soup! And you can definitely use a natural release too.
This is good, but, it’s not a curry. It’s a soup. In fact, just about everything I make in my InstantPot, following recipes, turns out as soup. Even oatmeal! I’m back to pots and pans.
Hi Peter, it’s supposed to be a soup, not curry! Glad you enjoyed it 🙂
If doubling the recipe, is the cook time the same?
Yes!