This sweet potato curry is a healthy, delicious dinner option. Packed with sweet potatoes and spinach in creamy coconut milk and Thai curry paste. Perfect for meal prep, it's ready to enjoy over rice any night of the week.
You'll also love my coconut salmon curry, cauliflower curry, easy chicken curry, and my sweet potato butternut squash soup.
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⭐️ Why this recipe works
- Flavourful: The blend of sweet potatoes, Thai red curry paste, and coconut milk creates a perfect balance of sweet, spicy, and creamy flavours.
- Quick and Easy: This recipe requires minimal prep and can be ready in under 30 minutes, making it perfect for a weeknight dinner.
- Versatile: Easily adaptable to various dietary preferences, it can be made vegan, gluten-free, and even keto with minor adjustments.
- Meal Prep Friendly: This curry stores well, making it a great option for meal prepping.
🧾 Ingredients overview
- Sweet Potatoes: The main ingredient, providing sweetness and a hearty texture.
- Olive Oil or Vegetable Oil: Used to sauté the aromatics, adding richness.
- Red Onion: Adds a slight sweetness and depth of flavor.
- Garlic: Provides a robust and aromatic base.
- Ginger: Adds warmth and a hint of spice.
- Thai Red Curry Paste: The key flavour component, adding heat and complexity.
- Coconut Milk: Makes the curry creamy and rich.
- Water or Broth: Adjusts the consistency of the curry.
- Spinach: Adds a fresh, green element and extra nutrients.
- Cashews, Basil, Coriander (optional toppings): Add crunch, freshness, and an additional layer of flavor.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Sweet Potato Curry recipe step-by-step
- Prep Ingredients: Chop the sweet potatoes into cubes and roughly chop the spinach. Set aside.
- Cook Aromatics: In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until they begin to soften, about 1 minute. Add the garlic and ginger, and continue to cook until everything is soft and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste, ensuring it coats the aromatics well.
- Cook Sweet Potatoes: Add the sweet potatoes to the pan, stirring to coat them in the curry paste. Pour in the coconut milk and water or broth, ensuring the potatoes are just covered. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Add Spinach: Remove the pan from the heat and stir in the chopped spinach once the potatoes are tender. The residual heat will wilt the spinach.
- Prepare Toppings: While the spinach is wilting, chop the cashews, basil, and coriander until fine. You can do this by hand or in a food processor.
- Serve: Serve the curry over a bed of steaming rice and top with chopped cashews, basil, and coriander.
📖 Variations
- Sweet Potatoes: Substitute with butternut squash for a different flavour profile.
- Thai Red Curry Paste: Swap with yellow or green curry paste for a different taste.
- Spinach: Replace with kale or Swiss chard for an alternative green.
- Vegetable Broth: Use chicken broth or water with a bouillon cube for added flavor.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Texture: Add crunchy vegetables like bell peppers or snap peas for texture contrast.
- Aromatic Rice: Make this pilau rice for the perfect side dish.
- Brighten Up: Squeeze fresh lime juice over the curry before serving to add a fresh, tangy contrast.
- Leftover Use: Use leftovers as a filling for wraps or a topping for baked potatoes.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled curry in an airtight container in the fridge for up to 4 days.
- Freezer: For longer storage, place the curry in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To reheat, thaw in the fridge overnight if frozen, then warm in a saucepan over medium heat until heated through. Add a splash of water or broth if needed.
❓Recipe FAQ's
What type of broth is best for this recipe?
Vegetable broth is ideal for a vegetarian version, but chicken broth can add extra flavour if you’re not vegan.
How do I prevent the curry from being too watery?
Simmer the curry uncovered to let the excess liquid evaporate and thicken the sauce.
Looking for other healthy curry recipes like this? Try these:
If you tried this Sweet Potato Curry please let me know in the comments below, and please leave a star rating while you're there!
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The BEST Sweet Potato Curry
This sweet potato curry is a hearty and flavorful dish perfect for any night of the week. Packed with nutritious ingredients and aromatic spices, it’s a delicious and healthy option that’s also great for meal prepping and freezing.
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Servings: 4 servings
Ingredients
- 500 g sweet potatoes, peeled and chopped
- 2 tablespoons olive oil or vegetable oil
- 1 red onion, finely sliced
- 3 cloves garlic, minced
- 2 tablespoons ginger, minced (adjust to taste)
- 4 tablespoons Thai red curry paste
- 400 ml full-fat coconut milk
- 300 ml water or broth
- 300 g spinach, roughly chopped
Optional Toppings
- 3 tablespoons cashews, chopped
- ½ bunch basil, chopped
- ½ bunch coriander, chopped
Instructions
- Prep Ingredients: Chop the sweet potatoes into cubes and roughly chop the spinach. Set aside.
- Cook Aromatics: In a medium saucepan over medium heat, warm the olive oil. Add the onions and cook until they begin to soften, about 1 minute. Add the garlic and ginger, and continue to cook until everything is soft and fragrant.
- Add Curry Paste: Stir in the Thai red curry paste, ensuring it coats the aromatics well.
- Cook Sweet Potatoes: Add the sweet potatoes to the pan, stirring to coat them in the curry paste. Pour in the coconut milk and water or broth, ensuring the potatoes are just covered. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
- Add Spinach: Remove the pan from the heat and stir in the chopped spinach once the potatoes are tender. The residual heat will wilt the spinach.
- Prepare Toppings: While the spinach is wilting, chop the cashews, basil, and coriander until fine. You can do this by hand or in a food processor.
- Serve: Serve the curry over a bed of steaming rice and top with chopped cashews, basil, and coriander.
Notes
- Freezing the Curry: Allow the curry to cool completely before transferring it to containers or freezer bags. Label the bags with the date and recipe name. Lay the bags flat in the freezer for easier storage.
- Reheating the Curry: Stovetop: Remove from the freezer and reheat gently in a pan over low heat. Add a bit of water if the curry is too thick. Stir occasionally until heated through.
- Microwave: Place in a microwave-safe container and reheat on medium power for 30 seconds, stirring between each interval until hot.
Nutrition
Calories: 266kcal | Carbohydrates: 26g | Protein: 6g | Fat: 17g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 96mg | Potassium: 783mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18109IU | Vitamin C: 20mg | Calcium: 110mg | Iron: 5mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Shane
Just made this recipe for my veganuary and it is incredible! Love it!
Deborah Rainford
So happy you love it!
Charlotte Cook
I love this one. I slightly over did the ginger so I added red lentils to it. I actually split this into 8 small potions to serve alongside a chicken curry. A quick spoon of natural yoghurt when I reheated (to take the edge off my ginger mistake) and it was a really delicious accompaniment.
Deborah Thompson
No such thing as overdoing the ginger in anything!!! But I'm so happy that it fit into your meal planning! That's what it's all about!