Home > Dinner > Sweet Potato Curry Sweet Potato Curry October 10, 2019 | 7 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Rich and creamy Sweet Potato Curry is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally dairy-free; it can also easily be made vegetarian or vegan! Ingredients Shallot, Garlic, Ginger: Provide the base flavors; shallot for sweetness, garlic for savoriness, and ginger for spice. Sweet Potato: Main ingredient, adds bulk and natural sweetness. Coconut Oil/Ghee: Used for sautéing, adds richness. Red Curry Paste, Yellow Curry Powder, Coriander: Key seasonings for the curry’s distinct flavor. Vegetable/Chicken Stock: Enhances flavor and cooks sweet potatoes. Coconut Milk: Creates a creamy texture and sweet flavor. Fire-Roasted Diced Tomatoes: Add smokiness and balance sweetness. Sea Salt, Optional Sugar: Season to enhance and balance flavors. Baby Spinach: Adds color and a mild flavor to the sweet potato curry. QUICK TIP Fish sauce? It’s a fermented condiment, made from salted fish or shrimp. It adds a deep, savory, umami taste to foods and doens’t taste like fish. Soy sauce is often substituted for fish sauce, even though the flavors are very different. How To Make Sweet Potato Curry Prep: Dice shallots, mince garlic and ginger, and chop sweet potatoes. Sauté: Heat oil in a pot, add shallots, then sweet potatoes, garlic, and ginger. Season: Stir in red curry paste, yellow curry powder, and coriander until fragrant. Simmer: Add vegetable or chicken stock, coconut milk, and diced tomatoes. Season with salt and cook until sweet potatoes are soft. Finish: Add baby spinach to wilt. Optionally, sweeten with sugar and enhance flavor with fish sauce. Serve: Serve the sweet potato curry over basmati rice, garnished with lime juice, nuts, and cilantro. STORAGE Can You Freeze Sweet Potato Curry Yes, you can freeze sweet potato curry. Let it cool completely, then store in an airtight container. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in a microwave. More Plant-Based Meals Sweet Potato Burrito Bowls Chickpea Salad Healthy Tacos Roasted Sweet Potato Quinoa Salad Quinoa Chili FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Sweet Potato Curry 5 from 5 votes - Review this recipe This rich and creamy Sweet Potato Curry is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally dairy free; it can also easily be made vegetarian or vegan! SAVE TO RECIPE BOX Print Recipe Sweet Potato Curry 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This rich and creamy Sweet Potato Curry is perfect for a healthy weeknight dinner or weekly meal prep. This curry is simple to make and naturally dairy free; it can also easily be made vegetarian or vegan! Course Dinner, Main Course Cuisine Healthy, Indian Keyword sweet potato curry Prep Time 25 minutes minutes Cook Time 20 minutes minutes Total Time 45 minutes minutes Servings 4 servings Chelsea Lords Calories 467kcal Author Chelsea Lords Cost $7.82 Ingredients▢ ⅓ cup diced shallot (~1 large shallot)▢ 1 ½ teaspoons minced garlic (~3 cloves)▢ 2 tablespoons finely minced ginger (~from a 1 and 1/2 inch piece)▢ 4½ cups diced sweet potato (~2 medium sweet potatoes; cut into bite-sized pieces)▢ 2 tablespoons coconut oil (or ghee)▢ 3 tablespoons red curry paste (Note 1)▢ 1 ½ teaspoons yellow curry powder▢ ¼ teaspoon ground coriander▢ ¾ cup vegetable stock (or broth) (chicken stock or broth works too)▢ 1 can (15 ounces) full-fat coconut milk▢ 1 can (14.5 ounces) good quality fire-roasted diced tomatoes▢ 1 teaspoon fine sea salt▢ 1-2 teaspoons white sugar optional▢ 3 cups fresh baby spinach▢ 2 teaspoons fish sauce, optional (if not vegetarian)▢ Serve with: cooked basmati rice, fresh lime, crushed nuts (optional; we like pistachios), and fresh cilantroUS - Metric USMetric InstructionsPREP INGREDIENTS: Dice the shallot, mince the garlic and ginger. (I peel the ginger with a spoon or vegetable peeler and then finely mince it.) Peel and then dice the sweet potatoes to get about 4 ½ cups. Set aside.VEGGIES: Heat the coconut oil in a large deep pot over medium-high heat. Add the shallots and sauté them for 2-3 minutes, or until they start to turn golden. Add the sweet potato, garlic, and ginger. Stir to coat everything with the oil.SEASONINGS: Add the red curry paste, yellow curry powder, and coriander. Stir until all the sweet potato is well coated. Continue to cook the spices and veggies for 3-5 minutes or until everything is fragrant. Pour in the vegetable stock, coconut milk, and entire can of tomatoes. Stir and add in the salt. SIMMER: Bring the sauce to a simmer and then lower the heat and cover with a lid. Allow the sweet potatoes to cook all the way through, about 18-25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it's ready). Remove the lid and continue to simmer for a few minutes to thicken the sauce. Depending on the tomatoes you used, you may need to add 1-2 teaspoons sugar. Taste and add as needed. Remove from heat and let cool for 1-2 minutes before very gently stirring in the baby spinach and allowing it to wilt (~1 minute). If desired, add fish sauce.SERVE: 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 NotesNote 1: Curry paste: For vegan version, make sure your red curry paste is vegan; Thai Kitchen® is vegan. If concerned about spice, start with 2 tablespoons. Nutrition Facts do not include rice or optional toppings Nutrition FactsServing: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
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! ???? Reply
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! Reply
I’m soo happy to hear you loved this! The sweet potato is the best addition. Thanks for your comment! 🙂 Reply
