This vegan Thai sweet potato curry is a hearty plant-based meal that’s healthy, flavorful, comforting, and filling. Easy to cook & it makes great leftovers!
Where has this Thai vegetable curry been all my life?! I’ve made it for work lunches three times already. It’s really easy to make, and a pot of it is easily 5-6 meals for me. It nukes like a dream, I get some veggies, and the coconut milk makes it luxuriously creamy.
This is definitely one of the best vegan recipes I’ve ever made. The sweet potatoes just melt in your mouth… and they release starch to make the creamy coconut sauce extra delicious.
This vegan coconut curry is easy to make. You just chop things as you go along and add them to the pot. It doesn’t take much effort, any particularly fancy ingredients, or too much time.
I’m really liking sweet potatoes lately! Not long ago I posted these sweet potato pitas with arugula and garlic dressing, and I made them on the same day as I first made this curry. I was actually going to use chicken in this recipe, but I decided not to at the last minute.
I had sweet potatoes on the brain since I had already decided to make the other recipe, so that’s how this Thai sweet potato curry recipe happened!
Tips for making the best vegan Thai curry
- The juice from half a lime goes into the pot while cooking this meal, but I suggest serving it with extra lime on the side so everyone can adjust this recipe to their individual taste preferences. It’s a little sweet and a little sour and a whole lot of delicious.
- You can also adjust the amount of curry paste to suit your preferences. I kept it at a heaping tablespoon. The finished result offers plenty of flavor and a little heat, but not more than I, the spice wuss, can handle. The fresh ginger also adds a bit of heat and zing, so keep that in mind.
- You’ll notice that I served this with rice. That’s optional. I typically measure out 1/4 cup uncooked jasmine rice, cook it, and add it to the pot when everything else is done.
- In the recipe I recommend adding fresh basil and cilantro in at the end. If you’re tempted to skip that step, I do suggest using at least one of the two herbs – it really does add another dimension of flavor and freshness to this bowl of comfort.
- I’ve made this easy coconut curry with more veggies than indicated (e.g. a large sweet potato and more than one large carrot), so I simply add more vegetable broth to the pot so the veggies are covered when you’re simmering them.
- I recommend using full fat coconut milk as suggested for this sweet potato curry recipe. Yes, the calorie count is scary when you’re staring at the can attempting to do the math, but if you think about it, the rest of the recipe is veggies, and this recipes makes at least 4 generous servings.
I really hope you enjoy this vegan Thai coconut curry recipe! Let me know in the comments below if you’ve made it or if you have any questions.
Thai Sweet Potato Coconut Red Curry
This vegan sweet potato curry is a hearty plant-based meal that's healthy, flavorful, comforting, and filling. It makes great leftovers!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 medium sweet potato, peeled and cut into 1/2" thick pieces
- 1 large carrot, sliced
- 1 (13.5 ounce) can full fat coconut milk
- 3 cloves garlic, minced
- 1 tablespoon ginger, finely chopped
- 2 cups vegetable broth
- 1-2 tablespoons Thai red curry paste
- 1/2 tablespoon soy sauce
- Juice of 1/2 lime + extra lime wedges for serving
- 1 red pepper, cut into thin strips
- 1/2 tablespoon brown sugar
- Small handful fresh basil, chopped
- Small handful fresh cilantro, chopped
- Cooked rice (optional, see note below)
- Heat olive oil on medium high heat in a fairly large soup pot. Add the onion and sauté for 5-7 minutes, stirring occasionally. It's ok if it goes a little brown - that adds more flavor.
- Add the garlic and ginger to the pan and cook for about a minute, stirring, until fragrant.
- Add the veg broth, curry paste, sweet potato, and carrot. Stir. Increase heat so it comes to a boil, then reduce to medium-low heat and simmer for 10 minutes.
- Add the coconut milk, soy sauce, red pepper, lime juice, and sugar. Increase heat to medium-high and let it simmer for another 10-15 minutes (if it's bubbling furiously, reduce the heat). The sauce will thicken up a bit and the veggies will fully soften.
- Before serving, add the chopped herbs and cooked rice to the pot or to each bowl depending on how you want to serve it. Serve with extra lime wedges on the side.
I recommend playing with the curry paste, lime, and soy sauce quantities to suit your individual tastes. I'd stick to one tablespoon of curry paste if you're not a big spice fan. The ginger also adds a bit of heat, so keep that in mind. I sometimes add a bit of extra soy sauce (I like it salty) and some extra lime to my bowl.
I measure 1/4 cup uncooked rice, cook it, and then add it to the pot at the end. This isn't a lot of rice for such a large quantity of curry, so keep that in mind if you want a full serving of rice for each person. I think this curry is hearty enough without a lot of rice, so that's why I don't add much.
I use Thai Kitchen red curry paste in this recipe. It's vegan. Some others contain fish ingredients so just make sure to read the label if that's an issue.
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