Thai Sweet Potato Curry

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5 from 1 vote

Thai Sweet Potato Curry

Blend the sweet potatoes with spices, vegetable broth, and coconut milk to make a creamy, silky curry sauce. Totally delicious and tastes even better the next day. Vegan and gluten-free. 
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Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Meal Type: Dinner
Special: Freezer-Friendly, Gluten-Free, Nut-Free, Seasonal (Cold Weather), Soy-Free
Ingredient: Cauliflower, Peas, Potatoes, Rice, Sweet Potatoes
Servings: 4
Ingredients
For the sweet potato sauce:
  • 2 1/2 cup(s) vegetable broth
  • 2 medium sweet potatoes peeled and cubed
  • 1 cup(s) full-fat coconut milk (the kind in a can)
  • 3 tablespoon(s) Thai red curry paste
  • 2 tablespoon(s) soy sauce
  • 3 clove(s) garlic minced
  • 1 tablespoon(s) fresh ginger minced
For the vegetables:
  • 1 tablespoon(s) light oil such as canola or vegetables
  • 1 yellow onion chopped
  • 1/2 head(s) cauliflower cut into florets
  • 1 1/2 cup(s) fresh or frozen peas
  • Optional toppings for sweet potato curry: lime wedges, chopped fresh cilantro
US Customary - Metric
Instructions
To make the sweet potato sauce:
  • Add all of the sweet potato sauce ingredients to a large pot and put over medium-high heat. Bring to a gentle boil and cover with lid. Cook for about 10 to 15 minutes until the sweet potato is completely cooked and falls apart easily when pierced with a fork.
  • Use an immersion blender or standing blender and blend the sweet potato mixture until it is a smooth sauce. Alternatively, you could use a standing blender, but make sure to blend only small batches at a time to keep from the hot liquid exploding out of your blender.
For the vegetables:
  • Heat the oil in a separate pan and sauté the cauliflower and onion until they are tender and lightly browned. 
  • Now add the cauliflower and onion mixture to the sweet potato sauce. Cover and heat through. Add the peas and cook for another minute to heat through. If your curry is too thick you can thin it with a bit more vegetable broth or water.
  • Season with salt and pepper as desired, and then serve with rice, a wedge of lime, and some cilantro.
Notes
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Nutrition
Calories: 300kcal
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