This nourishing Sweet Potato Curry is good for any season, all year round. Loaded with fresh vegetables and Thai inspired flavours, it’s is vegan, comforting, and absolutely delicious!
I’m allllll about soup season, y’all. Especially when it involves this sweet potato curry. Throw in some extra fresh veggies, make it in ONE POT, and now I’m one happy gal. However, I gottttta tell ya that this curry is a dish I can honestly enjoy all. year. long.
It’s just packed with fresh vegetables (sweet potato being the star!), has a delicious Thai-inspired coconut broth and can be eaten as is or served with rice, quinoa, or farro to soak up allllll the sauce (HIGHLY recommended). Therefore, THE best way to enjoy a bowl of comfort ANY day of the year!
SWEET POTATO CURRY: GOOD FOR ALL SEASONS
Since making the move to B.C. a few months back, a good handful of people felt the dire need to ‘warn’ me of the gloomy, rainy days that lie ahead. Mind you, it was the dead of summer and I’m a Toronto girl afterall, unsure of whether I was missing the humidity at the time or thankful that it doesn’t exist on this side of the country. They’d say things like ‘we get rain instead of snow.” Or, “you’ll be thankful for the rain when you’re not in -20°C weather in the middle of a classic Toronto snow storm.”
So, I mean, I’ve had a-plenty of time to prepare for these supposed torrential downpours that apparently make up most of the West coasts’ winter. Now that we’re already a week into December, I guess I am kinda glad that my winter jacket is still on it’s hook. And albeit writing this on a gloomy, rainy Monday, rain, too, has kinda been M.I.A. Just the other day, I was in a t-shirt outside. The one year I’m on my soup game…
Either way, friends, trust me when I say that this cozy + comfy sweet potato curry will matter-of-factly warm ya bones, if the climate you live in calls for it. But, if you’re lucky like me, throw a t-shirt on and enjoy it anyway…it’s too good to limit to only one season. And did I mention it’s vegan?!
INGREDIENTS TO MAKE SWEET POTATO CURRY
Loads of fresh delicious veggies and a few spices and seasonings make up this flavourful Thai inspired sweet potato curry. Let’s discuss them in a little bit more detail down below:
- Sweet Potato: The star of the dish! It’s soft and tender and has the perfect texture for this curry.
- The Vegetables: I love using broccoli, mushrooms, bell peppers, spinach, and shallots. However, you could use a combination of your personal favourites. Equally, you may omit some of the veggies used in this recipe if you don’t like them. Fresh is best but you may substitute frozen if that’s all you have on hand. Just keep in mind that you may have to reduce the cooking time by at least 10 minutes if using frozen veggies (keep checking on them throughout, you don’t want to overcook them and have them get mushy).
- Red Curry Paste: Don’t be scared of this one…it’s where the flavour comes from, in my opinion. I could see how it may *sound* spicy. But it’s not. Like, at all.
- Cashews: Adds some crunch to this dish! If you want, you could use peanuts instead. PRO TIP: For added flavour (and if you’re feeling a little *extra*) try toasting them in a dry skillet over medium heat for a few minutes before garnishing the dish.
- Ginger: Adds a nice fresh bite and aroma to the dish. Goes beautifully well with the rest of the ingredients. Fresh ginger is best as it’s more potent and will provide more flavour.
- Garlic: As always. For flavour.
- Coconut Milk: For flavour and makes the curry extra creamy and delicious. Full fat works best in this recipe.
- Coconut Oil: For sautéeing, adds flavour. Feel free to use a different oil, such as avocado or olive, instead if you prefer. Or, you can use ghee or butter.
- Lime: Adds freshness, acidity, and a bit of zing to the dish. Fresh is best in this recipe.
- Salt/Pepper: As always. For extra seasoning and flavour.
HOW TO MAKE SWEET POTATO CURRY
Believe me, this sweet potato curry is so easy, comes together in just 30 minutes and essentially is a one pot meal. Aka automatic extra points for less dishes….am I right? Here, I use cubed sweet potato, fresh chopped broccoli, red peppers, mushrooms, and spinach but you could feel free to use whatever vegetables you currently have on hand! Chopped cashews add a nice crunch, white rice is perfect for soaking up the delicious coconut Thai-inspired broth, and the fresh squeezed lime juice adds an unexpected burst of flavour. It’s comfort in a bowl!
First, you cook up all the veggies in some coconut oil (which adds a nice flavour to the curry and smells delicious). Then you add in the aromatics which in this case is the Thai red curry paste which really tastes this curry to the next level. Finally, simmering the vegetables on low heat until they’re fork tender finishes this dish in under 30 minutes. Garnishing the curry with fresh chopped parsley or cilantro, toasted cashews or peanuts, and serving it alongside some rice is HIGHLY recommended.
KEY TIPS TO MAKING THIS SWEET POTATO CURRY
You can find full instructions for how to make this vegan sweet potato curry in the recipe card down below, but here are a few quick tips to keep in mind:
- Cut all your vegetables before you start the cooking process as it moves fast and you want to have everything ready in order to move quickly and efficiently.
- Make sure you cut all your vegetables into the same sizes to ensure even cooking. 1-inch pieces work best for this recipe as cutting them too small cooks them too quickly and therefore, makes them mushy.
- Don’t over simmer this sweet potato curry as the broccoli and sweet potatoes will turn to mush if cooked too long in the coconut milk broth. Pay attention and don’t have the heat on too high.
FREQUENTLY ASKED QUESTIONS
You fancy a little spice now, do ya? No problem. I love adding red chili flakes, sriracha, or chopped Thai red chilies to this dish for some spice!
Yes! If you’re looking to keep this dish vegan, chickpeas or tofu are an amazing option. If not, I love adding chicken or pork pieces.
YES. YES. AND YES. This sweet potato curry is totally freezable! That’s my absolute favourite part about (almost) any soup, ya know! Portion it out into freezer safe containers or large ziploc bags and you’ll have sweet potato curry any night of the week! Just thaw it in the fridge the night before you want to use it and reheat in a small soup pot until heated through.
Store leftover sweet potato curry in an airtight container in the fridge for up to 4 days. Let it cool completely before sealing, and reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens up too much.
LOVE CURRIES? Then you have to try my creamy pumpkin chicken curry or my spinach and chickpea curry recipe next!
MORE COMFORTING CLASSICS
CHUNKY BEEF STEW (SLOW COOKER)
CHEESY PHILLY CHEESESTEAK CASSEROLE
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP
LOVE THIS RECIPE? PIN IT FOR LATER!
YEAR-ROUND SWEET POTATO CURRY
Ingredients
- 1 large Sweet Potato cubed into 1-inch pieces
- 1 Red Bell Pepper seeded and chopped into 1-inch pieces
- 1 small head Broccoli cut into florets
- 1 cup Mushrooms sliced
- 3 Cloves Garlic minced
- 2 handfuls Fresh Spinach
- ¼ cup Cashews chopped
- 4 tbsp Red Curry Paste*
- 2 (14oz.) cans Full Fat Coconut Milk unsweetened
- 2 Shallots diced
- 1 tbsp Fresh Ginger minced
- 2 cups Cooked Rice* for serving
- 2 tbsp Coconut Oil
- Salt and Pepper to taste
- 2 Fresh Limes sliced
Instructions
- Heat the oil in a large stock pot over medium heat. Add the onions, shallots, mushrooms, and peppers and sautée, stirring frequently, until soft and onions translucent, around 3 minutes. Now add the garlic and ginger and stir until fragrant, an additional 30 seconds to a minute.
- Add the sweet potato and broccoli and give it a good stir.
- Immediately add the red curry paste and coconut milk and season with salt and pepper. Bring to a boil then reduce to a simmer. Cover the pot and leave, stirring occasionally until the broccoli and potatoes are fork tender, about 20 minutes.
- In the last minute of cooking, stir in the spinach and juice of one lime.
- Then, turn off the heat. Taste. And add more salt and pepper as needed. Put the curry in bowls garnished with the chopped cashews. Pour over cooked rice, squeeze a bit more lime. And Enjoy!
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Notes
Nutrition
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