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. It is sweetened by coconut milk, brown sugar and tomatoes and spiced by minced serrano, paprika, cumin, and pepper!
If you love curry as we do then you will also want to try our yellow coconut curry chicken or our homemade massaman curry!
Delicious Sweet Potato Curry
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. That’s a thing, right?!
I simmered everything until it was tender, then blended a few cups of it to create a thick and smooth curry. It was bursting with flavor and texture… and guess what? My husband loved it as much as I did! Ummm, I’m pretty sure in the 7 years we’ve been married I’ve never seen him go back for seconds of a dish involving sweet potatoes.
How to Make Sweet Potato Curry
- Begin with a large skillet set over medium-high heat and add the oil. When the oil is hot, add the curry powder, paprika, and cumin, toast until fragrant, about 1 minute.
- Next, add the potatoes, carrot, and onion, and 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.
- Then, 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 it into a blender. Blend until smooth, then return to the pot.
- Serve immediately with rice, garnished with chopped peanuts, cilantro, slices of pepper and coconut milk.
Crockpot version: Put all ingredients in the slow cooker and cook for 6-8 hours on low or 3-4 hours on high!
Add some protein: 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.
How to Store, Freeze + Reheat Sweet Potato Curry?
This soup stores very well 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.
I can’t wait to make this curry again! It’s got the right balance of flavors and the perfect amount of texture. I love how much it makes and how amazing it tastes as leftovers. Enjoy!
Check out more of our Thai inspired recipes here:
Sweet Potato Coconut Curry Recipe
- 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
- cooked rice - white or brown
- chopped peanuts
- chopped cilantro
- peppers - sliced
- coconut milk
- 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.
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!