Sweet Potato Curry is rich, creamy, and perfect for a delicious weeknight dinner or meal prep. Naturally dairy-free, it’s easy to make vegetarian or vegan!
Ingredients
- Shallot, Garlic, & Ginger: Use a spoon to peel ginger for quick, mess-free prep.
- Sweet Potatoes: Cut them into small, even pieces for quicker, even cooking.
- Coconut Oil: You can also use ghee if you’re not dairy-free.
- Red Curry Paste & Seasonings: Adjust the paste for spice preference.
- Veggie Stock: Chicken stock or broth works as well.
- Coconut Milk: Use full-fat coconut milk for the best consistency.
- Fire-Roasted Tomatoes: If the curry tastes too tangy, add 1–2 tsp of sugar.
- Salt: Taste and change seasonings at the end.
- Fresh Baby Spinach: Stir it in at the end to keep it fresh.
Quick Tip
For extra flavor, squeeze fresh lime juice over the curry just before serving!
How To Make Sweet Potato Curry
- Prep: Chop veggies into small pieces.
- Cook: Heat oil in a pot. Add shallots, then stir in sweet potatoes, garlic, and ginger.
- Season: Mix in curry paste and seasonings. Cook.
- Simmer: Pour in broth, coconut milk, and tomatoes. Add salt and cook until the sweet potatoes are soft.
- Finish: Stir in spinach to wilt. Add a little sugar and fish sauce if needed.
- Serve: Spoon the curry over rice and squeeze lime juice on top.
Storage
Leftover Sweet Potato Curry?
Let the sweet potato curry cool completely, then transfer it to an airtight container.
Store in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave until warm.
More Plant Based Meals
- Sweet Potato Burrito Bowls with the best sauce
- Chickpea Salad perfect for lunch
- Healthy Tacos with an easy corn salsa
- Roasted Sweet Potato Quinoa Salad with a lemon dressing
- Quinoa Chili ready in 30 mins
Sweet Potato Curry
This rich, creamy Sweet Potato Curry is an easy, nutritious weeknight dinner or meal prep option. Naturally dairy-free, it can be made vegetarian or vegan too!
Equipment
Ingredients
- 1/3 cup diced shallot 1 large shallot
- 1-1/2 teaspoons minced garlic 3 cloves
- 2 tablespoons finely minced ginger from a 1 and 1/2-inch piece
- 4-1/2 cups diced sweet potato 2 medium sweet potatoes; cut into bite-sized pieces
- 2 tablespoons coconut oil or ghee
- 3 tablespoons red curry paste see note 1
- 1-1/2 teaspoons yellow curry powder
- 1/4 teaspoon ground coriander
- 3/4 cup vegetable stock or broth; chicken stock or broth works too
- 1 (15-ounce) can coconut milk full-fat
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 teaspoon salt
- 1 to 2 teaspoons granulated sugar optional
- 3 cups fresh baby spinach
- 2 teaspoons fish sauce optional (if not vegetarian)
- Serving suggestions see note 2
Instructions
- Dice the shallot, mince garlic and ginger. (I peel the ginger with a spoon or vegetable peeler and finely mince it.) Peel and dice sweet potatoes to get about 4-1/2 cups. Set aside.
- Heat coconut oil in a large, deep pot over medium-high heat. Add shallots and sauté 2–3 minutes or until they start to turn golden. Add sweet potato, garlic, and ginger. Stir to coat everything with oil.
- Add red curry paste, yellow curry powder, and coriander. Stir until sweet potato is well coated. Continue to cook spices and veggies 3–5 minutes or until everything is fragrant. Pour in vegetable stock, coconut milk, and can of tomatoes. Stir and add salt.
- Bring sauce to a simmer, then lower heat and cover with a lid. Cook sweet potatoes about 18–25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it’s ready). Remove lid and continue to simmer a few minutes to thicken the sauce. Depending on the tomatoes, you may need to add 1–2 teaspoons sugar. Taste and add as needed. Remove from heat and let cool 1–2 minutes before gently stirring in spinach and allowing it to wilt (about 1 minute). If desired, add fish sauce.
- Serve Sweet Potato Curry over cooked basmati rice. Squeeze fresh lime over each dish, and if desired, top with finely chopped nuts and freshly chopped cilantro.
Recipe Notes
Note 1: For vegan version, make sure your red curry paste is vegan; Thai Kitchen® is vegan. If concerned about spice, start with 2 tablespoons.
Note 2: Serving suggestions: cooked basmati rice, fresh lime, crushed nuts (optional; I like pistachios), and/or fresh cilantro.
Nutrition Note: Nutrition Facts do not include rice or optional toppings.
Storage: To freeze, let cool completely, then store in an airtight container in the freezer for up to 3 months.
Nutrition
Serving: 4servings | Calories: 467kcal | Carbohydrates: 46g | Protein: 7g | Fat: 31g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1269mg | Potassium: 970mg | Fiber: 7g | Sugar: 13g | Vitamin A: 25623IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is absolutely delicious! I’ve never thought about adding sweet potato to a traditional red curry, but I certainly will from now on. Thank you!
I’m soo happy to hear you loved this! The sweet potato is the best addition. Thanks for your comment! 🙂
This looks incredible! My family is going to love this! Thank you for the recipe!
Looks amazing! Can’t wait to try this one.
This was fantastic and had such a great flavor!
Oh my goodness! This dish is so delicious! ???? Its a cold, overcast day here in Los Angeles plus the quarantine is causing some cabin fever, so enjoying a warm bowl of curry was the perfect meal. I will be adding this one on rotation. Easy, quick and healthy! ????
I am sooo happy to hear this! So glad you loved it. Thanks for your comment! 🙂