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The BEST Sweet Potato Curry Recipe

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4 from 31 reviews

A vibrant and creamy Sweet Potato Curry with rich Thai red curry paste, coconut milk, and fresh herbs. This comforting dish features tender sweet potatoes simmered in fragrant aromatics and coconut milk, finished with spinach and crunchy cashews for added texture. Perfect for a flavorful vegetarian meal ready in under an hour.

  • 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 the olive oil in a medium saucepan over medium heat. Add the sliced onions and cook for about 1 minute until they start to soften. Stir in the minced garlic and ginger, cooking until the mixture is soft and fragrant.
  3. Add Curry Paste: Stir the Thai red curry paste into the aromatics, ensuring it is evenly coated and everything is well combined to develop the curry base.
  4. Cook Sweet Potatoes: Add the chopped sweet potatoes to the pan, stirring to coat them with the curry paste mixture. Pour in the coconut milk and water or broth, making sure the sweet potatoes are just covered by the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered until the sweet potatoes are tender, approximately 15-20 minutes.
  5. Add Spinach: Once potatoes are soft, remove the pan from heat and stir in the roughly chopped spinach. The residual heat will gently wilt the spinach, adding freshness to the curry.
  6. Prepare Toppings: While the spinach wilts, finely chop the cashews, basil, and coriander. You can do this by hand or pulse quickly in a food processor for even distribution.
  7. Serve: Ladle the sweet potato curry over steamed rice and generously top with the chopped cashews, basil, and coriander for a burst of flavor and crunch.

Notes

  • Use vegetable broth instead of water for a richer flavor.
  • Adjust the quantity of ginger based on your preference for spice.
  • For a vegan option, ensure the curry paste is free from fish sauce or substitute if needed.
  • If you prefer additional protein, add cooked chickpeas or tofu.
  • Serve immediately for best texture; leftovers can be refrigerated for up to 3 days.
  • 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/the-best-sweet-potato-curry-recipe/