SWEET POTATO COCONUT CURRY
Sweet Potato Coconut Curry is a delightful fusion of sweet and spicy flavours, combining tender sweet potatoes with rich coconut milk and aromatic Thai red curry paste. This vegan-friendly dish is not only comforting but also packed with nutrients, making it a perfect choice for a wholesome meal. The addition of lime juice adds a zesty kick, which enhances the overall taste. Quick to prepare and cook, this curry is ideal for busy weeknights or when you crave something warm and satisfying. Serve it over steamed rice or with naan bread to soak up the luscious sauce.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
Thai
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer
OCCASION/HOLIDAY
Casual Dinner
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Wheat / Gluten-Free, High Fibre, Low Fat
DISH TYPE
Soup / Stew
INGREDIENTS
- ½ cup diced sweet potato
- ½ cup coconut milk
- ½ onion, chopped
- 1 clove garlic, minced
- ½ tsp red curry paste
- 1 tsp lime juice
- 1 tsp olive oil
FULL NUTRITIONAL INFORMATION
- Calories: 353.5 kcal
- Fat: 28.8 g
- Saturated Fat: 22 g
- Carbohydrate: 24.3 g
- Sugar: 5.6 g
- Sodium: 68 mg
- Fiber: 3.3 g
- Protein: 4.4 g
- Cholesterol: 0.2 mg
- Calcium: 63.3 mg
- Iron: 4.5 mg
- Potassium: 593.2 mg
PREPARATION
- Heat Olive Oil: Warm olive oil in a saucepan over medium heat.
- Sauté Onion: Add chopped onion and sauté until translucent, about 5 minutes.
- Add Spices: Stir in minced garlic and red curry paste; cook for 1 minute until fragrant.
- Combine Ingredients: Add diced sweet potato and coconut milk; stir to combine.
- Simmer: Bring to a gentle boil, then reduce the heat and simmer, uncovered, for 15 to 20 minutes or until the sweet potatoes are tender.
- Add Lime Juice: Stir in lime juice and season with salt to taste.
- Serve: Serve hot, optionally accompanied by rice or naan.
PREP TIME
5 minutes
COOKING TIME
20 minutes
TIPS
- Dice Sweet Potatoes Evenly: Cut the sweet potatoes into small, even pieces to ensure they cook evenly.
- Adjust The Spice Level: Adjust the amount of red curry paste to suit your preferred level of heat.
- Use Full-Fat Coconut Milk: This provides a creamier and richer curry.
- Add Greens: Stir in fresh spinach during the last few minutes of cooking for added nutrients.
VARIATIONS
- Protein Boost: Add chickpeas or tofu for extra protein.
- Vegetable Addition: Add bell peppers or green beans for an extra crunch.
- Spice Level: Add fresh chilli or chilli flakes for an extra kick of heat.
- Creamy Twist: Stir in a spoonful of almond or cashew butter for a more decadent sauce.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm over medium heat on the stovetop, adding a splash of water or coconut milk if needed.