Prepare all the ingredients: mince the garlic, chop the onion, peel and cut the sweet potato and broccoli into medium-sized pieces, dice the tomato.
Set a medium pan over medium heat and add in the olive oil. Once the oil is heated, add in the minced garlic and continue cooking until golden brown, being sure not to burn it. Add in the white onion and cook for 1 minute more.
Add curry powder, sea salt, brown sugar, and diced tomato. Sauté until the tomatoes are softened.
Add sweet potato and 1/2 cup of water (or vegan broth). Mix until well combined. Cover the pan and allow it to simmer over medium heat for around 5 minutes.
Continue to add broccoli, stir well and put the lid on, and simmer for another 3 minutes until all veggies are half-cooked. For the last one, we add mushrooms and cook over high heat for about 3 minutes.
Throw in a can of coconut milk, add black pepper (optional) and bring it to a simmer and let it simmer away until the veggies are soft and cooked through.
Adjust seasoning to taste. If you would like, you can add more salt or sugar.
Remove from heat and serve with rice or quinoa. Enjoy!