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–+ servings
bowl of cubed sweet potato with other veggies such as spinach and sliced mushrooms, rice, parsley, chopped cashews and sliced lime, spoon in the bowl, fresh bunch of parsley and bowl of rice in the background, small bowl of cashews in the background

YEAR-ROUND SWEET POTATO CURRY

Packed with Veggies. Serve with Rice, Quinoa or Farro or eat as is, like a Soup or a Stew. Either way, it's guaranteed to warm ya bones and irresistibly delicious!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings

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.
    pot of sliced mushrooms and red pepper chunks
  • Add the sweet potato and broccoli and give it a good stir.
    pot of broccoli florets, cubed sweet potatoes, sliced mushrooms and red pepper chunks
  • 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.
    pot of cubed sweet potatoes, red pepper chunks, sliced mushrooms and broccoli florets in an orange broth
  • In the last minute of cooking, stir in the spinach and juice of one lime.
    pot of fresh spinach
  • 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!
    two bowls of sweet potato curry and veggies with chopped parsley and cashews, 2 lime wedges

Notes

To keep this meal vegan, make sure you use the Thai red curry paste that does not contain fish sauce (read your ingredients, people!)
Check out my easy instant pot brown rice or my instant pot white rice recipe to serve with this curry.

Nutrition

Serving: 1Serving | Calories: 624kcal | Carbohydrates: 115g | Protein: 16g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 120mg | Potassium: 1242mg | Fiber: 11g | Sugar: 11g | Vitamin A: 17724IU | Vitamin C: 193mg | Calcium: 185mg | Iron: 4mg
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