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Creamy Thai Sweet Potato Curry Recipe

Creamy Thai Sweet Potato Curry Recipe


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4.7 from 12 reviews

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

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

Instructions

  1. Prepare the Base: Heat coconut oil in a large pot. Sauté onion until soft. Add garlic, ginger, and red curry paste; cook until fragrant.
  2. 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.
  3. Finish and Serve: Stir in lime juice, season with salt, and serve warm. Garnish with cilantro and lime wedges.

Notes

  • Serve over jasmine rice or quinoa.
  • For extra greens, stir in a handful of spinach or kale during the last few minutes of cooking.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai-Inspired

Nutrition

  • Serving Size: 1 bowl
  • Calories: 420
  • Sugar: 9g
  • Sodium: 540mg
  • Fat: 22g
  • Saturated Fat: 16g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 11g
  • Cholesterol: 0mg