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!
PREP INGREDIENTS: dice the shallot, mince the garlic, and mince the 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 and 1/2 cups. Set aside.
VEGGIES: Heat the coconut oil in a large deep pot over medium-high heat. Add the shallots and saute them for 2-3 minutes or until they are beginning to get 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 white 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 curry over cooked basmati rice. Squeeze fresh lime over each dish and if desired top with finely chopped nuts and freshly chopped cilantro.
Note 1: if vegan, make sure your red curry paste is vegan; Thai Kitchen is vegan. If worried about spice, start with 2 tablespoons.
Nutrition Facts do not include rice or optional toppings