Photo: Creamy Coconut Curry

Creamy Coconut Curry with Okinawan Sweet Potatoes

Coconut adds creaminess to this vegan Okinawan sweet potato curry!

6-8 Servings

Updated: Fri, 07/24/2020 - 8:15am

#CookWithUs: Creamy Coconut Curry | Live Cooking Demo | Plant-Based


  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1 Tablespoon coriander
  • 1 teaspoon ginger powder
  • Pinch of cayenne
  • 2 medium Okinawan sweet potatoes, peeled and finely diced
  • 1 (15-ounce) can garbanzo beans, rinsed and drained
  • 1 (15-ounce) can coconut milk
  • 1 cup vegetable broth
  • Sea salt to taste
  • 1 Tablespoon arrowroot starch or as needed


  1. Saute onion and garlic in a sauce pan for a few minutes, until onions start to become translucent.
  2. Add spices, and brown for another minute.
  3. Add Okinawan sweet potato and continue to brown for a couple of minutes.
  4. Add garbanzo beans, coconut milk, broth and salt.
  5. Bring to a boil, cover with a lid and simmer for 20 minutes.
  6. Add arrowroot starch as needed to thicken. Once desired consistency is achieved, serve over rice or naan bread and enjoy!

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