Vegan Curried Sweet Potato With Fresh Herbs


by: theblendergirl

This curried sweet potato dish would have to be one of my all-time favourite vegetable side dishes. It is dead easy to make and has a depth of flavour that is hard to beat. If you are looking for a delicious vegan sweet potato dish, this is it! I got a version of this vegan recipe from a dear friend about fifteen years ago and have served it up to hungry hoards ever since. If you are in Australia, this dish works really well with steamed Japanese pumpkin. Those of you in the U.S will want to use orange sweet potato or yams. YUMMO! Just a note about the turmeric. Be careful! It can stain your counter tops. But don't let that stop you from making this curried sweet potato which is absolutely phenomenal. If you are looking for tasty vegetarian recipes, vegan recipes, allergy free recipes, or gluten and dairy free recipes look no further. This quick easy healthy recipe is gluten-free, dairy free, egg free, nut free, soy free and sugar-free, and can be enjoyed by the whole family. Not to be missed!


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serves: 8

10 cups heaped of 1-2 inch cubes of sweet potato, yams, or Japanese pumpkin that has been lightly steamed until just tender

2 cups (about 2 medium) finely chopped brown onions

1 cup freshly chopped cilantro/coriander

1 cup freshly chopped parsley

1/2 cup cold-pressed organic extra virgin olive oil

2 tbsp finely minced ginger

2 tbsp finely minced garlic

2 tsp brown mustard seeds

2 tsp ground turmeric

2 tsp ground curry powder

1/2-1 tsp Celtic sea salt

Nutrition Facts
Vegan Curried Sweet Potato With Fresh Herbs

Servings Per Recipe: 8

Amount per Serving

Calories: 177

  • Total Fat: 16.4 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 161.6 mg
  • Total Carbs: 6.8 g
  •     Dietary Fiber: 2 g
  •     Sugars: 0.2 g
  • Protein: 2.6 g

how is this calculated?

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1.  Lightly steam the sweet potato until tender. You don't want it too soft or it will become a mushy ball when mixed together.

2.  Heat the oil in a wok on high heat and stir-fry the mustard seeds until they just pop.

3.  Now add in the turmeric, curry powder, ginger and garlic .

4.  Stir in the sea salt and onions and cook until the onions are translucent.

5.  Chop up your cilantro and parsley in the food processor and stir through the mixture.

6.  Transfer the mixture to a mixing bowl and fold through the sweet potato, yams or pumpkin until uniformly coated with the mixture.

7.  Serve with rice and greens and devour! YUMMO!

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