Veggie-Packed Sweet Potato and Wattleseed Curry

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Australian-inspired vegetable curry featuring sweet potatoes and aromatic wattleseed for a unique earthy flavor. This Australian-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs sweet potatoes, peeled and diced, carrots, sliced, red bell pepper, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

2 cups sweet potatoes, peeled and diced
1 cup carrots, sliced
1 cup red bell pepper, chopped
1 medium onion, diced
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (14 oz) coconut milk
1 cup vegetable broth
2 tsp ground wattleseed
2 tbsp curry powder
2 tbsp olive oil
1 tsp salt
1/4 cup fresh coriander, chopped

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Instructions

Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 3-4 minutes until fragrant and softened.
Step 2: Stir in 2 tbsp curry powder and 2 tsp ground wattleseed, cooking for 1 minute to release the spices’ aroma.
Step 3: Add 2 cups peeled and diced sweet potatoes, 1 cup sliced carrots, and 1 cup chopped red bell pepper. Stir well to coat the vegetables with spices.
Step 4: Pour in 1 can (14 oz) coconut milk and 1 cup vegetable broth. Add 1 tsp salt and bring the mixture to a gentle simmer.
Step 5: Cover and cook for 20-25 minutes, stirring occasionally, until the sweet potatoes and carrots are tender and the sauce thickens.
Step 6: Remove from heat and stir in 1/4 cup chopped fresh coriander. Serve hot with steamed rice or flatbread.