Sweet Potato Curry
This sweet potato curry is hearty, flavorful and so comforting! This one pot dinner is great for busy weeknights, holidays, and leftovers. The unique and robust flavors will have you coming back for more!
Why You’ll Love This Recipe
- This sweet potato curry is quick and easy.
- Everything is made in one skillet.
- Each serving contains vegetables.
- The sweet potatoes become soft and tender.
- The broth is so creamy and flavorful.
- This recipe is made without lentils and without chickpeas. Feel free to add them in if desired.
- This recipe is Whole30 compliant, Paleo, grain free, gluten free, dairy free, vegan, egg free, sugar free and nut free.
- Check out this Butternut Squash Curry or this Yellow Curry for another Thai inspired dinner!
Ingredients & Substitutions
These are the main ingredients and substitutions for sweet potato curry. Scroll down to the recipe card for full ingredients list and instructions.
Use olive oil, avocado oil or coconut oil. This helps cook the onions until soft.
Finely dice white onion or shallots. This adds flavor without the texture of onions.
Cube sweet potatoes into no larger than 1 inch pieces. Try to make them equally sized.
A little ginger paste adds a great flavor. Fresh ginger is preferable, but ginger powder can be used as well.
Both red curry powder and curry powder add a deep flavor. If possible, feel free to use red curry paste.
Canned coconut milk is far superior to traditional milk for this recipe. Canned coconut milk is thick, creamy and helps thicken the sauce. In addition, it is made from only one ingredient and vegan.
Vegetable broth adds a great flavor to the sauce. If not strictly vegan, feel free to use chicken or beef broth.
Chopped spinach adds a pop of color and freshness. Additionally, it increases the vegetable content.
If not strictly vegan, feel free to add in some cooked shredded chicken or ground meat.
Taste & Texture
This sweet potato curry is warm, hearty and flavorful. The biggest flavors are curry, sweet potatoes and the broth.
The sauce is so creamy and somewhat thick. Sweet potatoes become nice and tender!
How to Make
First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.
Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.
Cook for 2 minutes.
Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.
Turn heat off. Add in chopped spinach. Stir until wilted.
Finally, ladle curry into bowls.
Expert Tips & Tricks
Finely dice the onions. They are meant more for flavor than texture.
Cut sweet potatoes into 1 inch cubes. Make them equally sized for best results.
Do not skimp on the seasonings! Taste as you cook and adjust as desired.
Use canned coconut milk. No other milk compares in terms of thickness and creaminess.
Continue cooking curry until sweet potatoes are fork tender. This usually takes 15 to 18 minutes.
Turn heat off before adding spinach. The spinach really just needs to be stirred in.
How to Serve & Store
Serve sweet potato curry hot and fresh! Leftovers are delicious as well.
Serve over rice, cauliflower rice, mashed cauliflower or spaghetti squash.
For a meat option, feel free to stir in cooked shredded chicken or cooked ground chicken.
Store leftovers in the fridge for up to 4 days.
This Tandoori Chicken is another favorite!
To reheat, add leftovers to a skillet with a splash of broth or water. Then heat until warmed.
Freeze for up to 1 month.
Frequently Asked Questions
Sure! Butternut squash is a great idea.
Sweet potato goes well with both sweet and savory flavors. The options are endless!
Yes, freeze for up to 1 month.
Use canned coconut milk. This can be found in the Asian aisle or baking aisle in grocery stores.
Yes, this recipe is vegan as written. It is also gluten free.
Sure! I have added shredded chicken, grilled chicken and ground chicken.
You May Also Like
- Butternut Squash Curry
- Whole30 Chicken Tikka Masala
- Pumpkin Chili (Whole30)
- Whole30 Baked Meatballs
- Air Fryer Sweet Potato Fries
If you make this sweet potato curry recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dinner Recipes.
Get the Recipe: Sweet Potato Curry
- First, add olive oil and diced onion to a large skillet. Cook for 3 to 4 minutes over medium heat, until onions have softened.
- Add in cubed sweet potatoes, ginger paste, red curry powder and curry powder. Gently stir to coat sweet potatoes in spices.
- Cook for 2 minutes.
- Next, add in canned coconut milk and broth. Bring to a light boil. Place lid on skillet and cook for 15 to 18 minutes until potatoes are fork tender.
- Turn heat off. Add in chopped spinach. Stir until wilted.
- Finally, ladle curry into bowls.
- Finely dice onions. Replace with shallots if desired.
- Dice sweet potatoes into no larger than 1 inch cubes.
- Canned coconut milk is the best option for this recipe. It is much thicker and more creamy than other milks.
- Continue cooking until sweet potatoes are fork tender.
- Please taste as you cook. Then, adjust spices and seasonings as desired.
- Store leftovers in the fridge for up to 4 days.
- Freeze up to 1 month.
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