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This Thai-Style Sweet Potato Curry is the perfect weeknight dinner. It's creamy, satisfying, and packed with addictive flavors. Your family will be running to the table!
I absolutely love reviewing cookbooks and finding delicious recipes to add to my collection. Especially, when the recipes are easy and require simple ingredients to make cooking a breeze.
Well, I found another winner called The Meatless Monday Family Cookbook by Jenn Sebestyen. I've made a handful of recipes so far and I'm completely impressed. They came together well and were full of flavor. Totally kid-approved too!
This Sweet Potato Curry is featured in the book and it has quickly become a family favorite. The best part is that I get to share it here with you, too. You're going to love it!
Jenn also runs her own food blog over at Veggie Inspired and shares a variety of healthy plant-based recipes that are approachable and family-friendly. It's a great site to visit when you need recipes that will appeal to vegans and carnivores.
Inside the Meatless Monday Cookbook
The recipes are divided into 10 categories with one extra category to help get you started. Jenn shares her favorite pantry staples, simple kitchen tools, and great tips to help get kids involved in the kitchen.
You'll find over 100 mouth-watering recipes like Cauliflower Steaks with Lentils and Romesco Sauce, Sloppy Joe Casserole, Meaty Mushroom Stew, Sheet-Pan Tofu Fajitas, Very Berry Quinoa Salad, BBQ Chickpeas and Veggie Bowls, Banana Walnut Baked Oatmeal and so much more.
The recipes are all perfect for busy weeknights or lazy Sundays and you won't need any hard-to-find ingredients either. You'll get tons of flavorful recipes that are family-friendly and satisfying!
HOW TO MAKE SWEET POTATO CURRY
- Sauté the onions over medium heat until soft and translucent.
- Add the garlic and red curry paste and stir until fully incorporated with the onions.
- Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Simmer on medium-low until the sweet potatoes are fork-tender.
- Whisk together the peanut butter, coconut milk, and salt. Pour into the skillet with the sweet potatoes and stir to combine. Remove from the heat. Add the cilantro and lime juice.
What to serve with Sweet Potato Curry
Serve it with cooked jasmine rice and garnish with chopped peanuts, more cilantro, and a lime wedge if desired. You can also serve it with cauliflower rice, quinoa, or couscous instead of regular rice. The sky's the limit!
More recipes to try for Meatless Monday
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!
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Recipe
Thai Sweet Potato Curry
Ingredients
- 1½ tablespoons coconut oil
- 1 yellow onion , diced
- 2 cloves garlic , minced
- 3–4 tablespoons Thai red curry paste
- 2 sweet potatoes , peeled and diced (about 3 cups)
- 15 ounces diced tomatoes , canned
- 1 cup vegetable broth , low-sodium
- 2 teaspoon salt , divided
- ¼ teaspoon black pepper
- ¼ cup smooth natural peanut butter
- ½ cup lite coconut milk
- 2 tablespoons cilantro , chopped
- Juice of 1 lime
- 3 cups cooked jasmine rice or rice of your choice
- ¼ cup chopped peanuts for garnish
Instructions
- Heat the coconut oil in pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions. Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
- In a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
- Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.
Notes
- The brand of peanut butter I use is on the saltier side, so I decreased the amount of salt by half in the coconut milk and peanut butter mixture.
- I decreased the peanut butter to 3 tablespoons (I have a weird family that doesn't like it and they gobbled it up happily without a peep).
- I diced the potatoes into smallish cubes so they cooked through faster.
- If the liquid cooks down before the potatoes are tender, just add a few splashes of broth and keep simmering on medium-low.
Gery
Wow! What a great recipe! Vegan Higgs has become my ‘go to’ for recipes. Every single one I have tried has been a tasty success! Thank you for helping me eat better.
Melissa Huggins
This is such a nice compliment! Thank you for the kind words. 🙂
Aisha
I’m allergic to peanuts can I skip the peanut butter and peanuts?
Melissa Huggins
Hi Aisha, you can try use almond butter and just omit the peanuts. The flavor profile will be different but still so delish!
Jennifer Mitchell
This was really really good! Followed the recipe with one exception, I added about a tablespoon of fish sauce instead of one of the teaspoons of salt. Love the addition of peanut butter to curry, adda a great richness.
Kori
I’m not even vegan, but now I’m considering it! Literally the best curry I’ve ever made. Hands down. SO GOOD. Will definitely be making this more often. Thank you!
Support @ Vegan Huggs
Hi Kori! Wow! What a compliment! We're so glad you loved the curry and thank you so much for trying it out! 🙂
Ann
Thanks for this recipe. Many of our curry recipes are heavier on the coconut milk which can be hard on my digestive system. This one is a perfect vase curry and we just add whatever veggies we have on hand.
Support @ Vegan Huggs
Hi Ann! We are so glad that you liked the recipe! Thanks for giving it a try 🙂
Lisa
I made this last night. Holy cow, was it good! Thank you!
Support @ Vegan Huggs
Hi Lisa, we're so glad you loved it! Thanks for trying it out 🙂
Rory Lambe
Excellent,filling and tasty! Not complicated to make,but delicious to eat. Thanks for sharing!!👍👍
Melissa Huggins
So glad you liked it! Thank you so much! 🙂
Joan
A friend recommended this recipe and I'm sure glad she did. (Her meatatarian husband gave it his stamp of approval). We used Kabocha Squash we still had from our fall crop. We cut up the Squash the day before (the most difficult part of the entire recipe)It was quick and easy to put together. This would be a good meal to throw together after work. I found I was able to reduce the salt. I used garden tomatoes we had frozen for winter use. I'm going to add more Squash next time just because I like to get in lots of veg. Such a great recipe. Thank you for sharing!
Melissa Huggins
Hi Joan, I'm so glad it worked out for you! It sounds perfect with the squash. I must try it now. Thank you for trying it out. 🙂
Rachel
I made this for supper tonight. It turned out so good! We’re not vegan but are looking for more plant based options. My husband, 3 year old and one year old all loved it. I think a lot hinges on having a red curry that you really like bc that’s where it gets most of the distinct flavor. I added a tablespoon of fresh grated ginger bc I felt like the dish needed more flavor. That might be the fault of the red curry sauce I used though and not the recipe itself. I also had soy sauce on the table, and it went well with it too. Thanks for sharing this recipe!
Melissa Huggins
Hi Rachel, I'm so glad you liked it! I agree, the brand of red curry paste makes a big difference. Thank you for giving it a try 🙂
Jenn
Thank you, Melissa! What beautiful photos! So happy you are enjoying this recipe and the book!
Melissa Huggins
You're most welcome! We're making the mushroom stew tonight. Can't wait! 🙂