Vegan Sweet Potato Curry

5 from 1 vote

I've been making this creamy Vegan Sweet Potato Curry every Thursday for weeks now! My family loves that it's not too spicy and that it's ready in just 45 minutes using their favorite peanut butter, mild Thai red curry paste, and sweet potatoes. They lick their bowls clean!

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Cuisine: Thai

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 459kcal

Author: Anjali Shah

Ingredients

1½ tablespoons coconut oil , use broth for oil free
1 yellow onion , diced
2 cloves garlic , minced
3-4 tablespoons Thai Red Curry Paste
2 sweet potatoes , peeled and diced (about 3 cups)
15 ounces diced tomatoes , one can
1 cup low-sodium vegetable broth
2 teaspoon sea salt , divided
¼ teaspoon black pepper
¼ cup smooth natural peanut butter
½ cup lite coconut milk
2 tablespoons chopped cilantro
Juice of 1 lime
3 cups cooked jasmine rice , or rice of choice
¼ cup chopped peanuts , for garnish

US Customary - Metric

Instructions

Heat the coconut oil in a pot or large skillet over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and red curry paste and stir until fully incorporated with the onions.
Add the sweet potatoes, tomatoes, vegetable broth, 1 teaspoon of salt, and pepper. Increase the heat to high and bring to a boil and then reduce the heat to medium-low. Simmer for 30 to 35 minutes until the sweet potatoes are fork tender.
Meanwhile, in a small cup or bowl, whisk together the peanut butter, coconut milk, and remaining 1 of teaspoon of salt. Pour into the skillet with the sweet potatoes and stir to combine.
Remove from the heat. Add the cilantro and lime juice. Serve with the cooked rice and garnish with the chopped peanuts.
Jasmine rice cooks in just 15 minutes, so you could easily make it while the curry is simmering.

Notes

My #1 Secret Tip for making this sweet potato curry is to use a good quality curry paste. I’ve tried a bunch over the years, and some were just too salty or overpowered the whole dish. Now, I’ve learned to begin with a little, taste along the way, and only add more if it needs a bit more kick. It’s the easiest way to keep the flavor balanced and make sure everyone at the table loves it.
Peel and chop the sweet potatoes evenly: This helps them cook through at the same time. If some are too big, they’ll stay hard while the smaller ones fall apart.

Stir in the peanut butter slowly: I like to spoon it in a little at a time and stir gently to avoid clumps. It blends much smoother this way.

Let it rest for a few minutes before serving: Once the heat is off, I let the curry sit for five minutes. It thickens just slightly and the flavors get even better.

Nutrition