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Sweet Potato Curry

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
Cuisine Healthy, Indian
Keyword sweet potato curry
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 368 kcal

Ingredients

  • 1/3 cup diced shallot (~1 large shallot)
  • 1 and 1/2 teaspoons minced garlic (~3 cloves)
  • 2 tablespoons finely minced ginger (~from a 1 and 1/2 inch piece)
  • 4 and 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 (Note 1)
  • 1 and 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 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 cilantro

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes

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