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.
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?
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.
Score! My dad just dug out my car for me while I was writing this post. Procrastination you paid off yet again.
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.
Then use an immersion blender to purée until smooth.
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.
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.
Thai Sweet Potato Curry
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
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
Nutrition
Featured Ingredient: Sweet Potato. 123 Days, 57 Recipes to go. (Ah!)
Bon Appetegan!
Sam
Alicia says
Amazing, what else is there to say. I substituted broccoli for cauliflower as I cannot tolerate cauliflower.
This recipe is awesomeness in a bowl/on a plate - yummy.
Jess @ IDTLC Support says
Terrific! Thanks for sharing your substitution experience.
Christiane says
Wow, this is truly amazing!!! So perfect for the Fall season. Thank you!
Lucy says
Sooo delicious!! One of my favourite vegan recipes for sure.
Heather Gilbert says
Delicious Sam! Thank you! Love your recipes! Keep them coming!!
Marcia Glass says
How do you feel about substituting broccoli for cauliflower?? (staring into my fridge as we speak ;)) . . .
Sam Turnbull says
Sounds great!
Nancy says
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.
Sam Turnbull says
You're welcome 🙂
LBN says
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.
Sam Turnbull says
Aww, amazing! So glad you found my recipe and enjoyed it so much 🙂
Karen says
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
Sam Turnbull says
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
TD says
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.
Sam Turnbull says
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!
Joanne says
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!
Sam Turnbull says
Great idea! So happy you enjoyed it, Joanne 🙂
Becky Holland says
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.
Sam Turnbull says
Absolutely, just subscribe here and you will be on my mailing list 😀
Dan says
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!
🙂
Sam says
ME! ME! I knew!! Haha. So very happy you are loving the recipe Dan 🙂
Christina says
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 🙂
Sam says
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!
Jess says
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
Samantha Turnbull says
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! 🙂
Kathy Sturr says
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!
Samantha Turnbull says
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!
Neil says
YUM ! I love curry and this one sounds particularly gooooood.
Samantha Turnbull says
Haha thank you, it is very scrumptious indeed!
Leigh C says
That is a good looking meal! I think we'll have it for dinner tomorrow! YUM! Thanks for sharing!!
Samantha Turnbull says
You're welcome Leigh. It's my new favourite!
Helene says
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.
Samantha Turnbull says
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 😉