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    Home » Recipes » Soups & Stews

    February 8, 2015 31 Comments

    Thai Sweet Potato Curry

    6.9K shares
    Jump to Recipe

    Is it just me or is it a hearty, creamy, smooth, rich, comfort food, Thai Sweet Potato Curry kinda day? I know, you were totally thinking the same thing. The snow is a blowing, and I am dreading digging out my car, so I thought of an excellent solution. Stay home and make curry. I am so smart. Ok, well I am not really that smart because a) I'm not at home, I'm visiting my parents, and b) I have to dig out my car to get home. Boo. I am pretending none of that's true right now because it's better that way.

    thai-sweet-potato-curry




    I think there is a running theme with all my recent recipes... stay in, curl up, hide from snow, and eat deliciousness. Ok, maybe I am in need of a dash of outdoor adventure! ...Digging out a car is considered outdoor adventure, isn't it?

    vegan-sweet-potato-curry-with-cauliflower

    What I love about this sweet potato curry is that you simmer the sweet potatoes with broth, coconut milk, and spices, and then you blend. The sweet potatoes make this into a creamy, silky curry sauce. I love all things creamy, silky and saucey! The sauce is so good, it's difficult to resist slurping it all up right there and then. Hold out, you can do it. Sauté some cauliflower, and toss in some peas, top with a fresh squeeze of lime and a little cilantro, and wham bam! Delicious bowl of please eat me every day this week. I really could did eat this every day for a week. Even my dog Audrey was a fan, and she has a very picky palette.

    thai-sweet-potato-curry-vegan

    Score! My dad just dug out my car for me while I was writing this post. Procrastination you paid off yet again.

    sweet-potato-curry-cook-sauce

    In a big 'ol soup pot, toss in sweet potatoes, ginger, garlic, vegetable broth, coconut milk, red curry paste, and soy sauce. 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.

    creamy-sweet-potato-curry-sauce

    Then use an immersion blender to purée until smooth.

    sautee-onions-and-cauliflower-for-curry

    Chop up an onion and ½ a head of cauliflower and sauté in a little oil until it's all browned and delicious.

    *Secret lazy tip: If you are in a really lazy mood, you can skip sautéing the onion and cauliflower and just toss the veggies directly into the sweet potato sauce. Sautéing the veggies separately does add more flavour and texture from caramelizing the veggies. The decision is yours.

    sweet-potato-curry-cauliflower-peas

    Whether you sautéed the cauliflower and onion first, or you are deciding to skip that step, toss it into the sweet potato sauce and simmer until the cauliflower is soft enough to eat, but still holds it's shape. Stir in the frozen peas and cook just another minute so the peas are heated through. Serve with rice.

    Leftovers taste even awesomer the next day.

    vegan-thai-sweet-potato-curry

     

    Print Recipe
    5 from 10 votes

    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. 
    Prep Time10 mins
    Cook Time30 mins
    Total Time40 mins
    Course : Main Course
    Cuisine : AmericanCanadianThai
    Servings: 4
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the sweet potato sauce:

    • 2 ½ cups vegetable broth
    • 2 medium sweet potatoes, peeled and cubed
    • 1 cup full-fat coconut milk (the kind in a can)
    • 3 tablespoons Thai red curry paste
    • 2 tablespoons soy sauce
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced

    For the vegetables:

    • 1 tablespoon light oil, such as canola or vegetables
    • 1 yellow onion, chopped
    • ½ head cauliflower, cut into florets
    • 1 ½ Cups fresh or frozen peas
    • Salt & pepper, to taste
    • Lime wedges
    • Cilantro, roughly chopped
    • Cooked rice for serving
    US Customary - Metric
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    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 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

    Make-ahead/free: the curry can be prepped and stored in an air-tight container in the fridge for up to 4 days or frozen.

    Nutrition

    Calories: 300kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Featured Ingredient: Sweet Potato. 123 Days, 57 Recipes to go. (Ah!)

    Bon Appetegan!

    Sam

    link
    « Vegan Cashew Pesto Pasta
    Mixed Vegetable Fajitas »

    Reader Interactions

    Comments

    1. Christiane says

      November 11, 2022 at 4:58 pm

      5 stars
      Wow, this is truly amazing!!! So perfect for the Fall season. Thank you!

      Reply
    2. Lucy says

      February 22, 2021 at 2:12 pm

      5 stars
      Sooo delicious!! One of my favourite vegan recipes for sure.

      Reply
    3. Heather Gilbert says

      December 03, 2020 at 5:32 pm

      Delicious Sam! Thank you! Love your recipes! Keep them coming!!

      Reply
    4. Marcia Glass says

      October 16, 2020 at 11:26 am

      How do you feel about substituting broccoli for cauliflower?? (staring into my fridge as we speak ;)) . . .

      Reply
      • Sam Turnbull says

        October 22, 2020 at 11:12 am

        Sounds great!

        Reply
    5. Nancy says

      May 03, 2020 at 12:43 pm

      5 stars
      Made this with a couple of additions. Cubed carrots and tofu. It was so delicious. I will definitely make this again. Thanks for the great recipe, Sam.

      Reply
      • Sam Turnbull says

        May 06, 2020 at 4:00 pm

        You're welcome 🙂

        Reply
    6. LBN says

      July 08, 2019 at 2:03 pm

      5 stars
      i made this exactly according to the recipe except I added some cubed sweet potato to it as well (I sauteed it with the cauliflower). AMAZING! Everyone loved it (gave the recipe to 3 of the people who tried it!) and I promise this will be in the rotation for years to come. So glad I found this website and this recipe.

      Reply
      • Sam Turnbull says

        July 13, 2019 at 10:57 am

        Aww, amazing! So glad you found my recipe and enjoyed it so much 🙂

        Reply
    7. Karen says

      August 17, 2018 at 12:51 pm

      5 stars
      Sam, you've done it again. This was SO good. I had some sweet potatoes and cauliflower just begging to be cooked, and a bunch of green beans from our garden (instead of the peas). The sweet potatoes make the sauce so velvety. MMMM. A splash of lime juice once it was in the bowl and voila.
      I would never in a million years make that black ice cream you just posted (funny video, but ew, no) ;-p but I'll be making this recipe again and again! 5+ stars

      Reply
      • Sam Turnbull says

        August 19, 2018 at 10:55 am

        Hahahaha! I don't actually expect people to make the ice cream, those vids are more just for fun! But I am glad you enjoy my actual recipes intended for making! Haha

        Reply
    8. TD says

      November 15, 2017 at 9:04 am

      Hi!

      Do you have a recipe for Vegan Thai Red Curry Paste? All the ones I can find in the store have shrimp paste.

      Thank!

      Kind regards.

      Reply
      • Sam Turnbull says

        November 15, 2017 at 12:37 pm

        Hi TD, no I don't but I will add it to my list. The brand I used is Thai Kitchen which is vegan (at least in Canada). Hope that helps!

        Reply
    9. Joanne says

      March 29, 2017 at 9:43 am

      5 stars
      Very tasty, thanks Sam! The sweet potato makes a lovely velvety-textured sauce. Leftovers make great soup as well - just chuck it in the blender with some extra water/vegetable broth!

      Reply
      • Sam Turnbull says

        March 29, 2017 at 10:22 am

        Great idea! So happy you enjoyed it, Joanne 🙂

        Reply
    10. Becky Holland says

      February 24, 2017 at 8:20 pm

      I would live to be added to your emailing list.
      Been a vegan for 19 years and would never choose any other way. this curry looks great. Thank you.

      Reply
      • Sam Turnbull says

        March 04, 2017 at 9:41 am

        Absolutely, just subscribe here and you will be on my mailing list 😀

        Reply
    11. Dan says

      April 22, 2016 at 2:18 pm

      WOW! What a fantastic recipe with so few ingredients! I am just amazed at how good the sweet potato base and some spices created such a yummy meal! I've been cooking all of your recipes and have been loving them all! And this is vegan? Who knew it could be this good. Obviously not me....but I do now!

      🙂

      Reply
      • Sam says

        April 23, 2016 at 9:47 am

        ME! ME! I knew!! Haha. So very happy you are loving the recipe Dan 🙂

        Reply
    12. Christina says

      March 01, 2016 at 12:39 pm

      My boyfriend and I decided to do a two week vegetarian meal for dinner stint. Last night was night 1, and OMG this recipe is amazing! It was so simple and easy. The ingredients were less than $25, it made a lot of leftovers ( considering it's just the two of us) and is super healthy. We added more spice to it and left a few of the sweet potato chunks. This is one of those meals that makes you excited to cook because the end result is just awesome! Thank you 🙂

      Reply
      • Sam says

        March 01, 2016 at 3:54 pm

        Oh that's so awesome Christina! So very happy you loved the recipe so very much 🙂 Let me know if you have any questions or need any support for your two week challenge!

        Reply
    13. Jess says

      February 09, 2015 at 3:37 pm

      Hi!!
      I've been lactose intolerant for a few months now, and every now and then I still eat cheese... >_<
      Its pretty bad.
      I recently signed up for the email subscription, and now I get to look at foodporn all the time!! Foodporn that won't make me sick!!!! I'm definitely making this curry, it looks so delicious. Making my mouth water as we speak.
      <3 <3 <3

      Reply
      • Samantha Turnbull says

        February 09, 2015 at 5:40 pm

        Hi Jess! Haha yes you do!! Isn't it crazy that 75% of the populations is lactose intolerant. It's not actually an illness, it's the norm! We are the only species that continues to drink milk into childhood and then adulthood, we just switch to a cows milk for no apparent reason. So weird when you think about it. So glad you are loving my recipes. Enjoy the curry! 🙂

        Reply
    14. Kathy Sturr says

      February 09, 2015 at 12:13 pm

      Oh YUM! Definitely on the menu. By the way I seem to make that red pepper nacho dip almost weekly! I hope it's an early Spring!

      Reply
      • Samantha Turnbull says

        February 09, 2015 at 12:27 pm

        Oh yay! Glad you enjoy the red pepper cashew dip so much! It's so creamy, and satisfying. I hope it's an early spring too. The snow is nice in the country, but in the city it can get annoying after awhile. Looking forward to all the fresh foods spring will bring too!

        Reply
    15. Neil says

      February 09, 2015 at 9:35 am

      YUM ! I love curry and this one sounds particularly gooooood.

      Reply
      • Samantha Turnbull says

        February 09, 2015 at 9:40 am

        Haha thank you, it is very scrumptious indeed!

        Reply
    16. Leigh C says

      February 09, 2015 at 8:32 am

      That is a good looking meal! I think we'll have it for dinner tomorrow! YUM! Thanks for sharing!!

      Reply
      • Samantha Turnbull says

        February 09, 2015 at 9:38 am

        You're welcome Leigh. It's my new favourite!

        Reply
    17. Helene says

      February 08, 2015 at 2:59 pm

      Humm... This looks really yummy!
      I usually do my curry with brocoli potatoes peas and zucchinis, but i'm definitely gonna try this sweet potatoe one! The sauce looks delicious.

      Reply
      • Samantha Turnbull says

        February 09, 2015 at 9:31 am

        Thank you Helene. That's what I love about curries, they can be done in so many different delicious combos! Yes, the sauce is dreamy 😉

        Reply

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