There is the perfect blend of sweet and spicy in this Sweet Potato Coconut Curry! It is filled with lots of sweet potatoes, red potatoes, carrots and onions and comes together in one pot!
I love the balance of sweet and spicy in this dish. Sweet potatoes bring the sweet and savory flavors. Along with the sweet potato, I added chunks of red potatoes, sliced carrot and lots of onion & garlic. The coconut milk, brown sugar, and tomatoes add to the sweetness and the minced serrano, paprika, cumin, and pepper help to balance it all out.
I also love, love, love, that it can be made in one big pot (although you’ll still need a cutting board, a blender and a handful of gadgets/utensils). The fewer the dishes the happier the cook!
I love serving this recipe and my Homemade Massaman Curry over white rice to soak up all the flavor and top it with peanuts to add in a crunch.
Table of Contents
Recipe Ingredients
Brown Sugar – adds a hint of sweetness to tie the dish together.
Curry Powder – a necessity in any curry recipe, like my Instant Pot Coconut Curry Chicken.
Coconut Milk – adds in that smooth creamy flavor into the dish.
For full list of ingredients and amounts see the recipe card below.
How to Make Sweet Potato Coconut Curry
Step 1: In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute.
Step 2: Next, add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile pepper and cook for 2 additional minutes.
Step 3: Pour in the light or full-fat coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit.
Step 4: When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot.
Step 5: Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.
FAQs
Simply swap out chicken broth for vegetable broth and you have yourself a vegan sweet potato coconut curry!
Absolutely! If you want to bulk up this dish, try adding some thin slices of cooked chicken, tofu, chickpeas or shrimp, at the very end- it’ll be even more delicious!
Of course! Put all ingredients in the slow cooker and cook for 6-8 hours on low or 3-4 hours on high!
Storage and Reheating
You can store this sweet potato curry recipe in an airtight container for up to 4 days in the refrigerator or 3 months in the freezer.
To reheat, thaw in the refrigerator overnight and heat up on the stovetop until heated through. Or you can also microwave until heated through.
More Delicious Thai Recipes To Check Out
Sweet Potato Coconut Curry Recipe
Ingredients
- 2 tbsp olive oil
- 2 tbsp curry powder
- 1/4 tsp paprika
- pinch cumin
- 2 medium sweet potatoes - peeled and cut into 1-inch cubes
- 2 medium red potatoes - peeled and cut into 1-inch cubes
- 1 carrot - peeled and sliced
- 1 yellow onion - diced
- 4 cloves garlic - minced
- 1 tbsp ginger - freshly minced
- 1/2 serrano chile pepper - minced
- 1 (14 oz) can coconut milk - light or full-fat
- 1 (14 oz) can low-sodium chicken broth
- 2 roma tomatoes - chopped
- 2 tbsp brown sugar
- 1 1/2 tsp salt
- 1/2 tsp black pepper - or white pepper
Garnishes
- cooked rice - white or brown
- chopped peanuts
- chopped cilantro
- peppers - sliced
- coconut milk
Instructions
- In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the curry powder, paprika and cumin, toast until fragrant, about 1 minute. Add the potatoes, carrot and onion, stir to coat with the spiced oil. Cover and allow the vegetables to cook until soft, about 5 minutes. Add the garlic, ginger and chile, cook for 2 additional minutes.
- Pour in the coconut milk, chicken broth, tomatoes, brown sugar, salt and pepper. Scrape the bottom to remove any browned bits, then bring to a simmer and cook for 10 minutes or until the curry thickens a bit. When the potatoes are fork-tender, remove 2 cups of the mixture and pour into a blender. Blend until smooth, then return to the pot. Stir, then serve immediately with rice. Garnish with chopped peanuts, cilantro, slices of pepper and coconut milk.
So delicious thank you! Even the meat eaters loved it!
Excellent and easy, and works for our vegan friends AND or friends with dairy and gluten allergies.
Delicious! Was enjoyed by the whole family, the youngest being 3 years old.
That’s so great that your 3 year old liked it too!
So tasty and really hits the spot on a cold night.
Yay!! So glad you enjoyed the curry!