One-Pot Sweet Potato Curry – Quick, Budget-Friendly & Naturally Vegan

One-Pot Sweet Potato Curry – Quick, Budget-Friendly & Naturally Vegan

KEY INFO

Total Cost: $8-10 for entire meal
Cost Per Portion: $2-2.50

• Sweet potatoes: $0.75
• Coconut milk: $0.60
• Onion/tomato/aromatics: $0.40
• Chickpeas: $0.35
• Spices: $0.15
• Spinach: $0.20
• Rice side: $0.30

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy
Dietary Tags: Vegan, vegetarian, gluten-free, dairy-free, nut-free
Price Level: Very inexpensive

EQUIPMENT NEEDED

Essential Tools:

• Large pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Measuring cups and spoons

Cheaper Alternatives:

• Any deep skillet instead of Dutch oven
• Box grater instead of microplane for ginger
• Regular spoon instead of wooden spoon

INGREDIENTS

Main Components:

• Sweet potatoes: 2 large (1.5 lbs/700g), peeled and cubed
• Yellow onion: 1 large, diced
• Tomatoes: 2 medium (or 1 can diced/400g), chopped
• Garlic: 3 cloves, minced
• Fresh ginger: 1-inch piece, grated
• Chickpeas: 1 can (15 oz/425g), drained and rinsed
• Full-fat coconut milk: 1 can (14 oz/400ml)
• Vegetable broth: 1 cup (240ml)
• Fresh spinach: 4 cups packed (120g)

Spices & Seasonings:

• Coconut oil: 2 tablespoons (30ml)
• Curry powder: 2 teaspoons
• Ground coriander: 2 teaspoons
• Ground cumin: 1 teaspoon
• Turmeric: 1 teaspoon
• Red chili flakes: ¼ teaspoon (adjust to taste)
• Salt: 1 teaspoon (or to taste)
• Lime juice: 2 tablespoons (30ml)

For Serving:

• Cooked basmati rice
• Fresh cilantro, chopped
• Lime wedges

*Common substitutions: Use lite coconut milk to save $1, swap chickpeas for lentils, frozen spinach works too*

METHOD

1. Heat coconut oil in your largest pot over medium heat. Add diced onion and cook for 5 minutes until softened and lightly golden.
2. Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant – your kitchen should smell amazing right now.
3. Add all the spices – curry powder, coriander, cumin, turmeric, and chili flakes. Stir constantly for 30 seconds until the spices bloom and smell toasty.
4. Pour in chopped tomatoes along with ½ teaspoon salt. Cook for 4-5 minutes, stirring occasionally, until tomatoes break down into a chunky sauce.
5. Add cubed sweet potatoes and drained chickpeas. Stir everything together so the vegetables get coated in that gorgeous spice mixture.
6. Pour in coconut milk and vegetable broth. Bring the whole pot to a gentle boil, then reduce heat to maintain a steady simmer.

7. Cover and simmer for 20-25 minutes until sweet potatoes are fork-tender but not mushy. Stir every 8-10 minutes to prevent sticking.
8. Stir in fresh spinach and let it wilt for 2 minutes. The leaves should be bright green and just collapsed.

9. Add lime juice and taste for seasoning. Adjust salt, add more lime juice if needed, or bump up the heat with extra chili flakes.
10. Serve immediately over fluffy basmati rice with fresh cilantro and lime wedges on the side.

CRUCIAL TIPS

Money-Saving Hacks:

• Buy sweet potatoes in bulk bags – they keep for weeks
• Use curry powder instead of individual spices if you’re just starting out
• Frozen spinach works and costs half the price of fresh
• Make your own coconut milk by blending coconut flakes with hot water

Success Secrets:

• Don’t skip the spice blooming step – this builds the flavor foundation
• Cut sweet potatoes into 1-inch cubes so they cook evenly without falling apart
• Taste and adjust – every curry powder blend is different in intensity
• Add spinach at the very end to keep it bright green and fresh-tasting

Common Mistakes to Avoid:

• Boiling coconut milk too hard (it can split and look curdled)
• Adding salt too early with tomatoes (makes them tough)
• Overcooking sweet potatoes into mush
• Forgetting to bloom the spices (results in flat, dusty flavor)

STORAGE & VARIATIONS

Storage Instructions:
Store leftovers covered in the refrigerator for up to 4 days. The flavors actually improve overnight as everything melds together. Reheat gently on the stovetop with a splash of broth if needed.

Scaling Tips:
This recipe doubles beautifully for meal prep. Use a larger pot and increase liquid by about ¼ cup for bigger batches. Halving works too – just use a smaller saucepan.

Delicious Variations:

• Thai-style: Swap curry powder for red curry paste and add fish sauce
• Protein boost: Stir in cubed tofu or tempeh with the sweet potatoes
• Extra vegetables: Bell peppers, eggplant, or green beans all work beautifully
• Budget version: Skip coconut milk entirely and use extra broth for a lighter curry
• Seasonal twist: Try butternut squash instead of sweet potatoes in fall

This sweet potato curry has become my go-to when I need to stretch our grocery budget without compromising on nutrition or satisfaction. The combination of creamy coconut milk, warming spices, and hearty sweet potatoes creates something that feels indulgent while costing less than a fancy coffee drink.

I love how this recipe adapts to whatever vegetables are on sale or hiding in my crisper drawer. Last week I threw in some wilted bell peppers and leftover green beans – absolutely delicious. The key is building that spice base properly and not rushing the simmering process.

Your family will never guess this restaurant-quality curry cost under $10 to make. Serve it over rice with some naan or flatbread if you’re feeling fancy, and watch everyone come back for seconds.