Sweet Potato Curry is rich, creamy, and reliable for a satisfying weeknight dinner or meal prep. Naturally dairy-free, it’s straightforward 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 mix 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: mix 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 move 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 reliable for lunch
- Healthy Tacos with an straightforward corn salsa
- Roasted Sweet Potato Quinoa Salad with a lemon dressing
- Quinoa Chili ready in 30 mins
