Sweet Potato Curry

5 from 5 votes

This rich, creamy Sweet Potato Curry is an easy, nutritious weeknight dinner or meal prep option. Naturally dairy-free, it can be made vegetarian or vegan too!

Prep Time25

Cook Time20

Total Time45

Course: Dinner

Cuisine: Healthy, Indian

Keyword: sweet potato curry

Servings: servings

Author: Chelsea Lords

Cost: $7.82

Equipment

Large pot

Ingredients

1/3 cup diced shallot 1 large shallot
1-1/2 teaspoons minced garlic 3 cloves
2 tablespoons finely minced ginger from a 1 and 1/2-inch piece
4-1/2 cups diced sweet potato 2 medium sweet potatoes; cut into bite-sized pieces
2 tablespoons coconut oil or ghee
3 tablespoons red curry paste see note 1
1-1/2 teaspoons yellow curry powder
1/4 teaspoon ground coriander
3/4 cup vegetable stock or broth; chicken stock or broth works too
1 (15-ounce) can coconut milk full-fat
1 (14.5-ounce) can fire-roasted diced tomatoes
1 teaspoon salt
1 to 2 teaspoons granulated sugar optional
3 cups fresh baby spinach
2 teaspoons fish sauce optional (if not vegetarian)
Serving suggestions see note 2

US - Metric

Instructions

Dice the shallot, mince garlic and ginger. (I peel the ginger with a spoon or vegetable peeler and finely mince it.) Peel and dice sweet potatoes to get about 4-1/2 cups. Set aside.
Heat coconut oil in a large, deep pot over medium-high heat. Add shallots and sauté 2–3 minutes or until they start to turn golden. Add sweet potato, garlic, and ginger. Stir to coat everything with oil.
Add red curry paste, yellow curry powder, and coriander. Stir until sweet potato is well coated. Continue to cook spices and veggies 3–5 minutes or until everything is fragrant. Pour in vegetable stock, coconut milk, and can of tomatoes. Stir and add salt.
Bring sauce to a simmer, then lower heat and cover with a lid. Cook sweet potatoes about 18–25 minutes. (Check tenderness by piercing with a fork; if it pierces easily, it’s ready). Remove lid and continue to simmer a few minutes to thicken the sauce. Depending on the tomatoes, you may need to add 1–2 teaspoons sugar. Taste and add as needed. Remove from heat and let cool 1–2 minutes before gently stirring in spinach and allowing it to wilt (about 1 minute). If desired, add fish sauce.
Serve Sweet Potato Curry over cooked basmati rice. Squeeze fresh lime over each dish, and if desired, top with finely chopped nuts and freshly chopped cilantro.

Notes

Note 1: For vegan version, make sure your red curry paste is vegan; Thai Kitchen® is vegan. If concerned about spice, start with 2 tablespoons.

Note 2: Serving suggestions: cooked basmati rice, fresh lime, crushed nuts (optional; I like pistachios), and/or fresh cilantro.

Nutrition Note: Nutrition Facts do not include rice or optional toppings.

Storage: To freeze, let cool completely, then store in an airtight container in the freezer for up to 3 months.

Nutrition