This Easy Sweet Potato Curry is a creamy and delicious plant-based option that comes together quickly and has the most amazing leftovers! Serve it by itself or with cauliflower rice to keep it Whole30 compliant or serve over your favorite rice for an easy weeknight dinner.
This post is sponsored by Califia Farms, but the opinions are my own.
Easy Sweet Potato Curry Recipe
Get those Dutch Ovens out! The weather is turning a bit cooler and we are SO ready for all things soup! Starting out with this Sweet Potato Chili made extra creamy and delicious with coconut milk. I love that it is made without gums or stabilizers (aka no weird stuff) and BONUS it is Whole30, dairy-free, and gluten-free. It is the best plant-based curry!
If you love curry and are looking for some added protein, you should try our Shrimp Curry!
What You Will Need
- olive oil – just a little bit in the pot to help sauté the garlic and onions.
- garlic & onion – classic aromatics that are getting the flavor party started in the pot.
- fresh ginger, ground turmeric, kosher salt, and pepper – seasonings that bring a lot of traditional flavors to this delicious curry.
- sweet potatoes – an obvious staple of this dish that have a ton of nutrients!
- full fat canned coconut milk – this will typically separate in the can so be sure to reincorporate in a bowl with an immersion blender.
- red curry paste – bringing all that great curry flavor!
- unsweetened almond milk – brings some added creaminess and can be substituted with another plant-based milk or regular milk if you want.
- russet potato, green bell pepper, and red bell pepper – perfect additions for added texture and color.
- fresh lime juice – a bit of acidity to really amplify all those great flavors.
- fresh basil – the perfect flavor addition!
Why You Will Love This Recipe
- Flavorful: This dish is not lacking in the flavor department. With the curry, lime juice, fresh basil and potato – there is just so much flavor packed into each bite.
- Quick: This really comes together quit fast with just 30 minutes of cook time!
- Leftovers: It is one of those dishes that almost gets better with time – so leftovers are encouraged. Plus, it makes a healthy amount, so get ready for the most amazing work-lunches!
- Plant-Based: You won’t even miss the meat here – this curry is so hearty and filling!
How To Make Sweet Potato Curry
First, you can begin by prepping all of the ingredients in the recipe card. Then bring a large dutch oven to a medium-high heat and add a drizzle of olive oil. Add the garlic and onion to the pot to sauté for about 2-3 minutes.
Next, add the seasonings and cubed sweet potatoes, continuing cooking for about 5-7 minutes.
Now pour in the coconut milk, almond milk, & curry paste. Then the potatoes, bell peppers, lime juice, and basil. Continue stirring and cooking for 10-15 minutes or until the potatoes are fork tender.
Finally, taste your curry and see if any adjustments need to be made to the salt, pepper, lime juice, or basil.
What To Serve With Sweet Potato Curry
There are a variety of options and it depends on any dietary restrictions. If you are making this Whole30 then you can eat it as-is or serve over some homemade cauliflower rice. If you aren’t concerned with Whole30, feel free to serve with some jasmine rice or any of your favorite varieties of rice.
Storage Tips
Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Which also makes it perfect for meal prepping for the week. Or place in a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge and then reheat on the stove.
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Easy Sweet Potato Curry
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian-Inspired
Description
Easy Sweet Potato Curry – a simple and delicious recipe that makes the BEST leftovers! Perfect for a quick weeknight dinner!
Ingredients
- 2–3 tablespoons extra virgin olive oil
- 2 tablespoons garlic, minced
- 1/2 sweet yellow onion, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 medium sweet potatoes, diced
- 2 cans coconut milk, full-fat
- 2 jars, 4oz red curry paste
- 1/2 cup unsweetened almond milk
- 1 russet potato, cubed
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 teaspoon fresh lime juice
- 1/4 cup fresh basil, roughly chopped
- Optional toppings: chopped cashews, chopped fresh cilantro, and lime wedges
Instructions
- Drizzle olive oil in large Dutch Oven.
- Bring to medium heat and add garlic and onions. Let cook until onions reduce, about 2-3 minutes.
- Add ginger, turmeric, salt, pepper and sweet potatoes. Let it cook for about 5-7 minutes, stirring occasionally.
- Add coconut milk, curry paste and almond milk. Stir to combine.
- Bring to a simmer and then add russet potato, green bell pepper, red bell pepper, lime juice and basil.
- Continue simmering approximately 10-15 minutes or until potatoes are cooked, but still fairly firm.
- Taste and add additional salt, ginger, lime juice, or basil as desired.
- Serve as-is or with rice.
Notes
- Coconut Milk: we recommend recombining your coconut milk with an immersion blender before adding it to the pot if it has separated in the can.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 6 oz
- Calories: 228
- Sugar: 3.9 g
- Sodium: 133.3 mg
- Fat: 16.5 g
- Carbohydrates: 19.6 g
- Protein: 3.1 g
- Cholesterol: 0 mg
Jennifer says
This looks delicious and I’m planning on making it soon! What brand of red curry do you use?
Erin says
Hi Jennifer – I use the 4oz Thai Kitchen red curry paste!