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
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
- Large pot
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! 🙂