This warm and cozy Vegan Thai Sweet Potato Curry recipe is easy to make in one pot. Roasted sweet potatoes and spinach are simmered in a rich red curry sauce and then served over rice to leave you with a comforting and wholesome dinner.
For more fall and winter recipes like this, check out my sweet potato, Asian, fall, meal prep, and winter recipe round-ups.
Ingredients for Thai Sweet Potato Curry
- Sweet potatoes
- Oil
- Garlic
- Tomato paste
- Red curry paste
- Vegetable broth
- Full-fat coconut milk
- Salt
- Spinach
- Basmati rice
How to Make Vegan Thai Sweet Potato Curry
Step 1:
Start by cooking the rice according to the instructions on the packaging.
Step 2:
Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
Step 3:
Lay the diced sweet potatoes on the baking sheet and drizzle 1 tablespoon of oil over top. Toss to combine, then roast the sweet potatoes for 10-15 minutes. Set aside.
Step 4:
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the chopped onions and cook until soft and translucent. Stir in the minced garlic, tomato paste, and red curry paste and cook for 1 more minute.
Step 5:
Add the vegetable broth, coconut milk, and baked sweet potatoes to the skillet. Reduce the heat to low and simmer the curry for 20-25 minutes, stirring occasionally.
Step 6:
Finish by stirring the spinach into the curry and cook until the leaves wilt, about 1 minute. Serve the curry over cooked basmati rice and enjoy.
Thai Sweet Potato Curry (Vegan)
Ingredients
- 2 medium sweet potatoes (peeled and diced (320 g))
- 2 tbsp neutral-tasting oil
- 2 cloves garlic (minced)
- 1 tsp tomato paste
- 2 tbsp red curry paste
- 1 cup vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp salt
- 2 cups baby spinach (60 g)
- 1/2 cup dry rice
Instructions
- Start by cooking the rice according to the instructions on the packaging.
- Preheat the oven to 400ºF (200ºC) and line a baking sheet with parchment paper.
- Lay the diced sweet potatoes on the baking sheet and drizzle 1 tablespoon of oil over top. Toss to combine, then roast the sweet potatoes for 10-15 minutes. Set aside.
- Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Once hot, add the chopped onions and cook until soft and translucent. Stir in the minced garlic, tomato paste, and red curry paste and cook for 1 more minute.
- Add the vegetable broth, coconut milk, and baked sweet potatoes to the skillet. Reduce the heat to low and simmer the curry for 20-25 minutes, stirring occasionally.
- Finish by stirring the spinach into the curry and cook until the leaves wilt, about 1 minute. Serve the curry over cooked rice and enjoy.
