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Vegan Sweet Potato Curry Recipe

VEGAN SWEET POTATO CURRY
VEGAN SWEET POTATO CURRY
  • Preparation time
    25 min
  • Difficulty
    Easy
  • Number of servings
    10

For foodservice professionals, menu innovation is a priority - especially when plant-based options are in high demand. This vegan sweet potato curry is a satisfying dish that combines rich textures and warm spices, making it an ideal choice for your menu. 

 
It’s filling, delicious and contributes 2 of your 5 a day! The secret to this hearty plant-based curry is our GARDEN GOURMET® Vegan Fillet Pieces made with soy and wheat for an unbelievable taste, so incredibly close to real chicken. Add to it the gently fried onions, the sweet potatoes, rice, spinach and this easy sweet potato curry will be the highlight of the day for your lucky customers. 

Whether you're serving diners or preparing in-flight meals for long-haul travelers, this dish delivers consistency, taste, and ease of preparation at scale. With premium ingredients like GARDEN GOURMET® Vegan Fillet Pieces and MAGGI® Rich & Rustic Tomato Sauce, it brings the warmth of a home-cooked curry into commercial kitchens with no compromise on flavor or efficiency. Make this scrumptious sweet potato vegan curry recipe in just 20 minutes. 

Ingredients
  • GARDEN GOURMET® Vegan Fillet Pieces
  • 1kg MAGGI® Rich & Rustic Tomato Sauce
  • 750g GARDEN GOURMET Vegan Fillet Pieces
  • 400g can chickpeas, rinsed and drained
  • 375g baby spinach leaves
  • 50g coriander leaves, chopped
  • 35g root ginger, peeled and finely chopped
  • 5 garlic cloves, finely chopped
  • 3 medium sweet potatoes, peeled and chopped into chunks (750g trimmed)
  • 3 red onion, sliced
  • 2tbsp olive oil
  • 7tbsp curry paste - choose you’re favourite!
To Serve:
  • 1.250kg (125g per portion) cooked wholegrain rice
  • 5 cardamom pods (optional)
  • 2½tsp turmeric (optional)
Preparation
  • 1
    Cook the onion in the oil over a low heat for 5-10 minutes until turning crispy and brown. Set aside to serve with the curry.
  • 2
    Peel and chop the sweet potato into chunks and cook in a pan of boiling water for about 5 minutes, drain.
  • 3
    Cook the rice according to the pack instructions adding the cardamom and turmeric to the water, if you have it. Drain and set aside.
  • 4
    Gently warm the curry paste in a large non-stick pan and fry the ginger and garlic. Add the sweet potato chunks and drained chickpeas and coat in the curry paste mixture. Add the MAGGI Rich & Rustic Tomato Sauce, cover and cook for about 3-4 minutes. Add the GARDEN GOURMET Vegan Fillet Pieces and heat through for 3-4 minutes. Finally stir through the spinach and allow it to wilt for 1-2 minutes with the lid on.
  • 5
    Serve the curry with the rice, topped with the crispy onions and fresh coriander.
Why This Vegan Sweet Potato Curry Works in Foodservice Businesses

This recipe isn't just popular - it's practical. Here’s why:

  • Quick Prep Time: Just 20 minutes from start to finish.
  • Scalable: Portioned for 10 servings and easily scalable for bulk preparation.
  • Consistent Results: Using high-quality products ensures consistency in every batch.
  • Versatile Serving Options: Serve as a main dish or include it as part of a hot buffet or lunchbox.
  • Global Appeal: Suited for various dietary preferences and diverse audiences.

Energy

 Fat Saturates Sugars Salt

2363 kJ

562 kcal

 14.7 g 2.1 g 15.2 g 1.31 g
28%* 21%* 11%* 17%* 22%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

Typical Nutrition Values Per 100g Per serve Adult RI % RI*

Energy kJ

 640 2363 8400  

Energy kcal

 152 562 2000 28%

Fat g

 4.0 14.7 70 21%

of which saturates g

 0.6 2.1 20 11%

Carbohydrate g

 19.9 73.7 260 28%

of which sugars g

 4.1 15.2 90 17%

Fibre g

 3.9 14.4 - -

Protein g

 7.2 26.5 50 53%

Salt g

 0.35 1.31 6 22%

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.