Vegan Sweet Potato Curry

Well, we lasted a second day. Not as bad as we thought, right? I’m all for plant based and vegan. I’m not for twigs and berries though. If we’re not going to be eating meat and animal products, then we must explore the world of flavor. I’m completely all for this idea. I mean, who wouldn’t be.

So, I thought to myself what could I drum up next. I love sweet potatoes. Actually, roasted with olive oil, salt, and pepper, they’re kinda my fave. I also love Jamaican curry.

Side bar.

Did I tell you that I’m a curry newbie? So, I’m not a huge fan of super deep Indian curries. Hey, I’m still a newbie – give me a few more go-rounds. I didn’t think I was into the Jamaican curries either until a just a few years ago.

So, I’m living in NYC – you know, living life. I was in Harlem for a Bid Whist game. We’ll need to get into why I love the game so much on another post. Anyway, we were taking a bit of a break and there was a Golden Krust next door. Now, listen. The West Indians frown upon me when I say I like Golden Krust. You have to know that not each one is created equal. For example, the one in Jersey City near Journal Square has the best ox tails…ever!

I digress.

So, the lady was like, “Do you want to taste the curry chicken to decide?” It was between that and stew chicken. I reluctantly agreed. Best. Decision. Ever. I was like, “why does this taste like my Grandmama’s smothered chicken?” Well, not really. But, sorta. Anyway, I’ve been a love of Jamaican curry every since.

Here comes this recipe. Listen, I was born in a second floor apartment on Chicago’s West Side…not some Caribbean dwelling a stone’s throw away from the sea. My point is – don’t judge me for my shortcuts on this dish. I had to do what I had to do to make it quick…and that cornstarch slurry WILL save your life.

One more thing. I also noticed that I had to add more salt toward the end to really bump up the flavor. You might need to do the same. There are a LOT of spices going on with the curry powders and whatnot. And while spices are great, without adding salt, they just taste muddled like some after thought of a stepchild.

Here’s the photo:

Here’s the video:

Vegan Sweet Potato Curry
1 large sweet potato, diced into about half and inch cubes
1 good pinch of salt
1 good pinch of black pepper
About 1 tablespoon of olive oil

For the curry,
1 cup of onion, diced
1 cup of bell pepper, diced
2 teaspoons of chopped garlic
2 teaspoons of olive oil
1 good pinch of salt
1 good pinch of black pepper
1 1/2 tablespoons of curry powder
1/2 teaspoon of garlic powder
1 1/2 cups of vegetable stock
1/2 cup of coconut milk
5 sprigs of fresh thyme

If you’re short on time:
1/2 tablespoon of cold water
1/2 tablespoon of cornstarch

*rice
*chopped chives, for garnish

Start by preheating the oven to 350 degrees.

Toss the diced sweet potatoes with olive oil, salt, and pepper. Then roast in the oven until they’re golden brown. This should take anywhere from 12-15 minutes in a hot oven. If they’re a little extra crispy, who cares?

Next, start the base of the curry. Saute the onion and bell pepper in olive oil. Season with a bit of salt and pepper. Once the onions and bell peppers are soft, add in the garlic, curry powder, and garlic powder. Cook for about 2 minutes. If your pan is a bit dry, add in a little more olive oil.

Then, add in the vegetable stock, coconut milk, and fresh thyme and cook until the mixture is nice and thick. This takes a while – about 30 minutes.

If you’re short on time, mix together the cornstarch and water and after about 10 minutes of the curry cooking, add it. It’ll thicken immediately. Then, reduce the heat and simmer.

To finish the dish, pour in the roasted sweet potatoes in the sauce. Then, serve over rice and garnish with chopped chives.