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Creamy vegan coconut curry with sweet potatoes

Enjoy this creamy and delicious vegan coconut curry at home, packed with lots of vegetables and flavour – the perfect comfort food for cold winter days! Each serving provides 20g of protein.

Nutritional information per serving:

Calories: 782
Protein: 20.5g
Fat: 32.5g, of which saturated: 21.6
Carbohydrates: 95g
Sugar: 24.5g
Dietary fibre: 12.8g
Salt 0.82 g

What you need (2 people):

  • 1 tablespoon coconut oil
  • 1 red onion
  • 1 tablespoon minced garlic
  • ½ tablespoon minced ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 large sweet potato, diced
  • 2 tablespoons Thai red curry paste
  • ½ cup vegetable stock (90ml)
  • ½ can chickpeas
  • ½ can coconut milk
  • 2 cups kale, finely chopped
  • ½ tablespoon lime juice
  • 1 microwave bag jasmine rice

What to do:

Melt coconut oil over medium heat, add onion and sauté until soft. Add garlic and cook for 2 minutes. Add ginger, coriander, salt and sweet potato. Stir. Cook for 4–5 minutes (the potatoes should still be firm). Add curry paste, stock and chickpeas. Cover, increase the heat and bring to the boil. Reduce the heat and simmer for 8–10 minutes. Add coconut milk, kale and lime juice. Simmer until kale is cooked through. Serve with rice and freshly chopped coriander.


Have fun trying it out and bon appétit from PureGym!

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