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When it’s cold outside, nothing beats the autumn chill better than a bowl of curry. If you’re a slimmer following a vegan diet – or someone who’d just like to try a veg-packed spicy sensation – we’ve got a vibrant vegan curry recipe for you. And this satisfying mix of sweet potato, spinach and warming spices is ready in just 35 minutes, making it a perfect plant-based dinner for busy weeknights.

What I love about this vegan curry recipe is its versatility. You can play around with different vegetables and spices to work with whatever you’ve got in your kitchen, or switch things up by adding tofu or chickpeas for added filling power. Plus, because this vegan curry uses only fresh veggies and store cupboard staples, it’s brilliantly budget-friendly – and you can make the meal stretch even further by reheating any leftovers for lunch the next day.

If you’re looking to lose weight while following a plant-based diet – or just looking to eat less meat, dairy and eggs – you’ll find plenty of meal ideas over on the Slimming World member website, including a seven-day vegan menu to help you get started.

Now it’s time to satisfy those curry cravings. It takes only 35 minutes to cook up this vegan curry – and then you’ll be tucking into a fantastically filling fakeaway, without your weight loss plans getting curried away.

Slimming World vegan curry

serves 4
1 Syn per serving
ready in 35 mins
vegan

What you need:

low-calorie cooking spray
1 large onion, thinly sliced
500g sweet potatoes, peeled and cut into bite-size chunks
2 tbsp mild curry powder (members can check if their preferred brand is Free by using the Food Search)
400g can chopped tomatoes
120ml reduced-fat coconut milk
400g baby leaf spinach
roughly chopped coriander leaves, to serve

What you do:

1. Spray a large, non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and stir-fry for 2-3 minutes. Turn the heat to high and add the sweet potatoes, curry powder and chopped tomatoes. Stir, then cook for 2-3 minutes.

2. Stir in the coconut milk and 200ml water and bring to the boil. Reduce the heat to low, cover and simmer gently for 8-10 minutes or until the sweet potatoes are just tender.

3. Stir in the spinach and cook for 4-5 minutes or until the leaves are wilted. Season lightly, then remove from the heat. Divide between 4 bowls and sprinkle with the chopped coriander to serve.

MORE ON THE BLOG:

Deliciously vegan recipes to inspire you
Slimming World vegan paella
Sal’s vegetarian chilli
Slimming World vegetarian recipes

How are you celebrating World Vegan Day? We’d love to see your plant-based meals – and find out what you think of our vegan curry recipe – on the blog. You can also share on social using #theSlimmingWorldblog

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