Name: Creamy Thai Sweet Potato Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai-Inspired
Ingredients: 1 tablespoon coconut oil; 1 small yellow onion (diced); 2 cloves garlic (minced); 1 tablespoon freshly grated ginger; 2 tablespoons red curry paste; 1 (14 oz) can full-fat coconut milk; 1 cup vegetable broth; 2 medium sweet potatoes (peeled and cubed); 1 red bell pepper (sliced); 1 (15 oz) can chickpeas (drained and rinsed); 1 tablespoon soy sauce or tamari; 1 teaspoon brown sugar; juice of 1 lime; salt to taste; fresh cilantro and lime wedges for serving

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If you’re looking for a vibrant, comforting, and deeply flavorful dish that will make you crave leftovers, look no further than Creamy Thai Sweet Potato Curry. This vegan-friendly recipe brings together sweet potatoes, hearty chickpeas, and peppers in a luxuriously creamy coconut bath, all scented with ginger, garlic, and zesty red curry paste. It’s fast enough for a cozy weeknight, beautiful enough for a dinner party, and guaranteed to win you over with each velvety spoonful of bold, Thai-inspired flavor.

Creamy Thai Sweet Potato Curry Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Creamy Thai Sweet Potato Curry matters, and that’s exactly why it comes together with just a handful of staple items you might already have in your pantry or fridge. Here’s how each one boosts taste, adds creaminess, or pops color on your plate.

Coconut Oil: Essential for kicking off a flavorful base and giving the aromatics a lush start.
Yellow Onion: Sautéed to build sweet, savory depth in the curry’s foundation.
Garlic: Brings bold, irresistible aroma and the classic warmth every curry craves.
Freshly Grated Ginger: Adds zingy brightness and that distinctive, lively Thai note.
Red Curry Paste: The real flavor powerhouse—infuses everything with gentle heat and a punch of umami.
Full-Fat Coconut Milk: Provides that luscious, creamy texture and rich coconut taste.
Vegetable Broth: Balances creaminess and helps all the flavors mingle together while simmering.
Sweet Potatoes: Cubed and simmered, they become soft, slightly sweet, and soaking up all that curry magic.
Red Bell Pepper: Brings cheerful color and crisp-tender bites to the mix.
Chickpeas: Heartiness alert! They add plant-based protein and wonderful texture.
Soy Sauce or Tamari: Just a splash, for depth and delightfully savory flavor (and to keep it gluten free if you wish).
Brown Sugar: A hint of sweetness to round out every bite and balance the spices.
Lime Juice: Freshly squeezed to brighten up the entire dish just before serving.
Salt: Season to taste to make all the flavors sing.
Fresh Cilantro and Lime Wedges: For serving, to add fresh herbaceous notes and zingy pops.

How to Make Creamy Thai Sweet Potato Curry

Step 1: Sauté the Aromatics

Start by heating the coconut oil in a large pot over medium heat. Toss in the diced onion and let it soften for 3 to 4 minutes. Once you smell that sweet onion aroma, stir in the minced garlic, freshly grated ginger, and red curry paste, cooking for just a minute or two until your kitchen smells absolutely incredible. This step is key—the flavors will carry throughout your Creamy Thai Sweet Potato Curry from the very start.

Step 2: Add Coconut Milk and Broth

Pour in the coconut milk and vegetable broth, scraping up any flavorful browned bits on the bottom of the pot. Stir well to combine everything into a creamy, fragrant base. You’ll see the broth and coconut milk swirl together—this is where the lusciousness of the finished curry is born.

Step 3: Build the Hearty Base

Now it’s time for sweet potatoes, bell pepper, and chickpeas to take a dip. Add them to your pot along with the soy sauce (or tamari) and a touch of brown sugar. Give it all a gentle stir. These ingredients are what make Creamy Thai Sweet Potato Curry hearty and satisfying, bringing color and satisfying texture to every bowl.

Step 4: Simmer to Perfection

Bring everything to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 15 to 20 minutes. Check your sweet potatoes—they should be fork-tender and luscious, almost melting into the curry sauce. The flavors deepen and meld as it simmers, making that signature creamy, rich texture.

Step 5: Brighten and Serve

Right at the end, stir in the lime juice to add a burst of brightness. Season with salt to taste—don’t skip this, it brings all the flavors together. Ladle your Creamy Thai Sweet Potato Curry into bowls, garnishing with fresh cilantro and extra lime wedges for the perfect finish.

How to Serve Creamy Thai Sweet Potato Curry

Garnishes

A handful of fresh cilantro sprinkled over the top and a few lime wedges on the side make this dish as beautiful as it is delicious. If you want to go the extra mile, try a scatter of chopped peanuts or a drizzle of coconut cream for indulgence.

Side Dishes

I love serving Creamy Thai Sweet Potato Curry over a mound of fluffy jasmine rice or nutty quinoa so it can soak up every bit of sauce. Steamed rice noodles work beautifully too. For a crunch contrast, try pairing it with a side of quick-pickled cucumbers or a light Thai-inspired slaw.

Creative Ways to Present

Think outside the bowl! Spoon your curry onto baked sweet potato halves, stuff it into bell peppers, or pile it atop a crisped-up roti for a fun, handheld dinner. For meal prep, portion it into jars with layers of rice and greens for an impressive grab-and-go lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Thai Sweet Potato Curry will keep in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and meld together the longer they sit, making tomorrow’s lunch even more delicious. Just be sure to let it cool before sealing and popping it in the fridge.

Freezing

For longer storage, place completely cooled curry into freezer-safe containers or zip-top bags (leave a little room for expansion). It’ll keep beautifully in the freezer for up to three months. Thaw overnight in the fridge before reheating to maintain that creamy texture.

Reheating

To reheat, simply warm your Creamy Thai Sweet Potato Curry gently on the stovetop over medium-low heat, stirring occasionally. If it thickens up too much, add a splash of coconut milk or water to loosen it until you reach your desired creaminess. It microwaves well, too—just heat in short bursts, stirring between each until piping hot.

FAQs

Can I make this curry spicier or milder?

Absolutely! For more heat, add extra red curry paste or a dash of chili flakes. To keep it milder, use less red curry paste and consider adding a bit more coconut milk to balance the spice.

Can I use different vegetables?

Definitely. Creamy Thai Sweet Potato Curry is super adaptable. Try swapping in carrots, zucchini, green beans, or spinach—whatever’s in season or waiting in your fridge.

Is this recipe gluten-free?

Yes, as long as you use tamari (instead of soy sauce), the curry is naturally gluten-free. Both options work, just check the label to be sure.

What can I use instead of chickpeas?

Feel free to substitute white beans, lentils, or even cubes of tofu for the chickpeas if you want a change. Each will bring a slightly different texture but keep the dish hearty and nourishing.

Can I add greens?

Yes! Stir in a handful of spinach or chopped kale during the last few minutes of cooking—this instantly adds color, nutrients, and extra freshness to your Creamy Thai Sweet Potato Curry.

Final Thoughts

If you haven’t tried making Creamy Thai Sweet Potato Curry yet, now’s the time to bring some bold, beautiful comfort to your kitchen. With just a bit of chopping and stirring, you’ll create a dreamy dish with flavors so vibrant it’ll quickly become a regular in your dinner rotation. Gather your ingredients, invite some friends, and let the cozy, creamy magic happen!

Creamy Thai Sweet Potato Curry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: Emma
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegan, Gluten-Free

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Description

Indulge in the aromatic flavors of Thailand with this creamy and comforting Sweet Potato Curry. This vegan dish is a delightful blend of tender sweet potatoes, hearty chickpeas, and vibrant bell peppers, all simmered in a luscious coconut curry sauce. Perfect for a cozy dinner that’s easy to whip up!

Ingredients

Scale

Main Curry:

1 tablespoon coconut oil
1 small yellow onion (diced)
2 cloves garlic (minced)
1 tablespoon freshly grated ginger
2 tablespoons red curry paste
1 (14 oz) can full-fat coconut milk
1 cup vegetable broth
2 medium sweet potatoes (peeled and cubed)
1 red bell pepper (sliced)
1 (15 oz) can chickpeas (drained and rinsed)
1 tablespoon soy sauce or tamari
1 teaspoon brown sugar
juice of 1 lime
salt to taste

Serving:

fresh cilantro and lime wedges for serving

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Instructions

Prepare the Base: Heat coconut oil in a large pot. Sauté onion until soft. Add garlic, ginger, and red curry paste; cook until fragrant.
Build the Curry: Pour in coconut milk and broth. Add sweet potatoes, bell pepper, chickpeas, soy sauce, and brown sugar. Simmer until sweet potatoes are tender.
Finish and Serve: Stir in lime juice, season with salt, and serve warm. Garnish with cilantro and lime wedges.