Sweet Potato Coconut Curry

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!

 

Our family has a love-hate relationship with sweet potatoes. I love them and my husband hates them 😉 I’ll take them any way you prepare them: bake them, fry them, or chop them and toss them in this cozy bowl of curry. I kind of prefer the latter… and surprisingly, so does he!

If you love curry as we do then you will also want to try our yellow coconut curry chicken or our homemade massaman curry

Sweet Potato Coconut Curry

Sweet Potatoes are the Perfect Addition

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. [insert video of me doing a happy dance here]

Sweet Potato Coconut Curry

How to Make Coconut 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.

Sweet Potato Coconut Curry

Storing, Freezing + Reheating

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:  

4.8 from 6 reviews
Sweet Potato Coconut Curry
 
Prep time
Cook time
Total time
 
This one-pot sweet potato coconut curry is bursting with sweet and spicy flavor! Grab a bowl and cozy on up with this fall-inspired dish!
Author:
Yield: 4-6 servings
Ingredients
  • 2 tbsp. olive oil
  • 2 tbsp. curry powder
  • ¼ 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. fresh minced ginger
  • ½ 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
  • 1½ tsp. salt
  • ½ tsp. white or black pepper

  • Garnishes:
  • Cooked rice (white or brown)
  • Chopped peanuts
  • Chopped cilantro
  • Sliced pepper
  • Coconut milk
Directions
  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. 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.
  2. 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.
Notes
-Chicken would be a great addition to this curry! Just add in some thinly sliced cooked chicken at the very end.


Recipe source: Life Made Simple