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 bell 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.
- Serves 4-6.
- 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.
- The brand of coconut milk matters! I use Thai Kitchen brand because it's less watery/richer than other brands I've tried.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Calories: 319kcal | Carbohydrates: 25g | Protein: 4g | Fat: 24g | Saturated Fat: 19g | Sodium: 653mg | Potassium: 562mg | Fiber: 3g | Sugar: 8g | Vitamin A: 12402IU | Vitamin C: 47mg | Calcium: 55mg | Iron: 4mg