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Sweet Potato Curry Recipe

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4.4 from 179 reviews

A flavorful and comforting Sweet Potato Curry featuring tender sweet potatoes simmered in a rich Thai red curry coconut sauce, finished with fresh spinach, cashews, basil, and coriander for a deliciously vibrant meal perfect for a cozy dinner.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 500 g sweet potatoes (peeled and chopped)
  • 2 tablespoons olive oil or vegetable oil
  • 1 red onion (finely sliced)
  • 3 cloves garlic (minced)
  • 2 tablespoons ginger (minced, adjust to taste)
  • 4 tablespoons Thai red curry paste
  • 400 ml full-fat coconut milk
  • 300 ml water or broth
  • 300 g spinach (roughly chopped)

Toppings

  • 3 tablespoons cashews (chopped)
  • ½ bunch basil (chopped)
  • ½ bunch coriander (chopped)

Instructions

  1. Prep Ingredients: Chop the sweet potatoes into cubes and roughly chop the spinach. Set these aside to prepare for cooking.
  2. Cook Aromatics: Heat olive or vegetable oil in a medium saucepan over medium heat. Add the sliced red onion and cook until it starts to soften, about 1 minute. Then add the minced garlic and ginger, cooking until the mixture is soft and fragrant.
  3. Add Curry Paste: Stir in the Thai red curry paste, making sure it evenly coats the onion, garlic, and ginger mixture to release its rich flavors.
  4. Cook Sweet Potatoes: Add the cubed sweet potatoes to the pan and stir to coat them well in the curry paste. Pour in the coconut milk and water or broth just enough to cover the potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered until the sweet potatoes are tender, approximately 15-20 minutes.
  5. Add Spinach: Once the sweet potatoes are tender, remove the pan from heat. Stir in the roughly chopped spinach. The residual heat will gently wilt the spinach without overcooking it.
  6. Prepare Toppings: While the spinach is wilting, finely chop the cashews, basil, and coriander by hand or with a food processor to prepare the fresh toppings for the curry.
  7. Serve: Serve the sweet potato curry hot over a bed of steaming rice, garnished with the chopped cashews, basil, and coriander for added texture and flavor.

Notes

  • You can adjust the amount of ginger according to your taste preference for more or less heat.
  • Substitute water with vegetable or chicken broth to enhance the depth of flavor.
  • This curry pairs perfectly with steamed jasmine or basmati rice.
  • For a nuttier flavor, lightly toast cashews before chopping and adding as topping.
  • Leftovers can be refrigerated and taste even better the next day after flavors meld.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/sweet-potato-curry-recipe/