Vegan Masala Curry Recipe with Sweet Potato (dairy free, low FODMAP option)

Vegan masala curry recipe! It's based on my fave creamy, slightly spicy curry, but made with sweet potato. It's gluten free and dairy free too. Read the FODMAP guidance in the FAQs if it applies to you!

Cuisine Indian

Keyword vegan masala curry recipe

Prep Time 5

Cook Time 15

Total Time 20

Servings -3

Calories 391kcal

Author Becky Excell

Ingredients

1/4 of my Tikka Masala Curry Paste recipe above
200 g-300g sweet potato roughly 3 medium-sized ones
2 tbsp gluten free flour
400 ml tin of full fat coconut milk see FODMAP info in FAQs if you need to
400 ml tin of chopped tomatoes
2 big handfuls of baby spinach
salt and pepper to taste

To serve

coriander optional
180 g basmati rice

Instructions

Pre-heat your oven to 180C or 200C (fan).
Start by peeling and chopping your sweet potato into discs around 1cm thick. Place onto a baking sheet that's pre-greased with some vegetable oil. Make sure both sides of the sweet potato get covered in oil. Pop in the oven for around 20 minutes.
Whilst they're roasting, begin lightly frying your tikka masala curry paste in a large saucepan on a low heat.
Next, add your gluten free flour and mix it around, allowing it to coat the curry paste as much as possible. Make sure you're still on a low heat or the flour can burn!
Once the flour has had around 20 seconds to coat the paste, add in your chopped tomatoes and mix the curry paste into it as much as possible. Break up any lumps as best you can.
After 30 secs-1 minute of mixing, add in your full fat coconut milk.
Bring to the boil and simmer until your curry reaches a nice thickness - this can take anywhere from 10-15 minutes. Add in your spinach and cook for a further couple of minutes until it's all wilted.
Add your roasted sweet potato discs in at the last minute so they don't go totally soggy.
Serve it up with basmati rice and throw some chopped coriander on top if you're feeling fancy.
Enjoy!

Nutrition