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.
Servings: 4
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
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
Find it online:
https://itdoesnttastelikechicken.com/thai-sweet-potato-curry/