Thai Sweet Potato Curry – Drenched in a peanut butter red curry sauce, sweet potatoes never tasted better! This easy recipe comes from my cookbook, The Meatless Monday Family Cookbook. Available in stores and online NOW!
This dish is total comfort food. It’s creamy, sweet and savory, mildly spicy, yet still kid friendly.
The easy curry sauce is a blend of just a handful of pantry ingredients. The whole thing can be made in less than an hour and most of that is hands-off!
Dinnertime made easy. Enjoy!
What is Meatless Monday
Meatless Monday is a global campaign aimed at helping people reduce their intake of meat and increase their intake of fruits, vegetables, and whole grains.
Of course, I encourage you to enjoy meatless meals every day, but one day a week is a great start! Do what you can, when you can. The more you practice Meatless Monday or eating plant based meals in general, the easier it will become.
Reasons to Start Your Own Meatless Monday
There are many reasons to start enjoying plant based meals. My #1 reason is for health. I believe a whole food plant based diet is the healthiest way to eat.
For your Health: Plant based meals contain a slew of vitamins, minerals, fiber, healthy fats, and yes, even protein! You’ll also find lots of antioxidants and anti-inflammatory properties in all those fruits and veggies you’ll be eating.
Other reasons that may resonate with you: For the Environment, For Economic Reasons, and For the Animals.
The Meatless Monday Family Cookbook
With over 100 recipes in The Meatless Monday Family Cookbook, you only need to cycle through them twice to get through a whole year of Meatless Mondays. Of course, they’ll be your go-to recipes for anytime you want to enjoy a meatless meal – Monday or not!
Recipe chapters include: Hearty Soups, Satisfying Salads, Loaded Handhelds, Bountiful Bowls, Perfect Pasta, One-Pot Wonders, Comforting Casseroles (like Sloppy Joe Casserole with Cornbread Crust), Center Stage Vegetables (where you’ll find this Thai Sweet Potato Curry), and Breakfast for Dinner. There is also a chapter on Sauces and Staples that are used throughout the book.
More Easy Meatless Family Dinners the Whole Family will Love:
- Vegan Cauliflower Bolognese
- Chickpea Veggie Burger
- BBQ Hawaiian Tofu Bowl
- Easy Vegan Tortilla Pizza
- Vegan Broccoli Cheese Soup
- Slow Cooker Red Lentil Stew
- Meatless Mexican Sloppy Joes
- Pumpkin Lentil Chili
Benefits of Eating Sweet Potatoes
Sweet Potatoes are incredibly healthy. They boast high amounts of vitamins A, C, and several Bs, fiber, potassium, antioxidants (like beta-carotene) and anti-inflammatory properties. It’s a good carb!
Beta-carotene is more readily absorbed by the body when combined with a little fat, which makes the peanut butter in this Sweet Potato Curry recipe a perfect complement.
Love sweet potatoes? Don’t miss these other vegan sweet potato recipes:
- Sweet Potato Almond Soup
- Coconut Curry Soup with Sweet Potato Noodles
- Falafel Spiced Oven Baked Sweet Potato Fries
- Sweet Potato Cauliflower Soup
- Sweet Potato Quinoa Bowl
Thai Red Curry Paste
I use the Thai Kitchen brand of Thai Red Curry Paste. It’s mild in spicy heat, which is perfect for the kids, with flavors of garlic and ginger. It can be found in most typical grocery stores near the Asian foods.
Don’t swap it out for any other color of curry paste…they are not all the same…and some will be spicy hot. Different brands are going to differ in heat level as well. If you use any other brand than Thai Kitchen, I suggest starting with just 1-2 tablespoons, taste, and add more if you need it so as to not go overboard on the heat.
Thai Sweet Potato Curry
I hope you love this Thai Sweet Potato Curry as much as we do. If you try it, please come back and leave me a comment below with your feedback and be sure to leave a star rating in the recipe card, too!
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 1½ tablespoons (23 g) coconut oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3–4 tablespoons (45–60 g) Thai Red Curry Paste
- 2 sweet potatoes, peeled and diced (about 3 cups or 400 g)
- 1 can (15 ounces, or 425 g) diced tomatoes
- 1 cup (235 ml) low-sodium vegetable broth
- 2 teaspoon salt, divided
- ¼ teaspoon black pepper
- ¼ cup (65 g) smooth natural peanut butter
- ½ cup (120 ml) lite coconut milk
- 2 tablespoons (2 g) chopped cilantro
- Juice of 1 lime
- 3 cups (474 g) cooked jasmine rice, or rice of choice
- ¼ cup (36 g) chopped peanuts, for garnish
Heat the coconut oil in a 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.
Meanwhile, 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.
~Jasmine rice cooks in just 15 minutes, so you could easily make it while the curry is simmering.
Amount Per Serving: Calories: 388 Total Fat: 15g Sodium: 789mg Carbohydrates: 53g Fiber: 6g Sugar: 7g Protein: 10g