Oh oh oh, you sweet, precious Sweet Potato Red Curry, I love you. Like really really love you. This Sweet Potato Curry is crazy simple to stir together on a chilly night when all you want to do is curl up on the couch with a cuddly blanket…and a warm comforting bowl of this Sweet Potato Curry, of course. Vegan. Gluten free.
Sweet Potato Red Curry
I’m all about simple recipes and I cannot believe how EASY peasy this Sweet Potato Red Curry was to throw together, and the sweet potato and coconut red curry flavor is out of this world G double O D good. It’s like a big bowl of heaven.
I’m absolutely adding this one to my weekly meal rotation because why spend more time in the kitchen cooking when you can turn to deliciously quick recipes like this one?
This meal is meatless and gluten free, and on the cheap as well. Enjoy a bowl of curry by itself or serve over a bed of brown rice, quinoa, or sorghum. I used sorghum in this recipe here 🙂
If you’re unsure about curry you’ve got to try this recipe! It will win your heart over. It’s not spicy, but has a warm full bodied and sweet flavor from the sweet potatoes, coconut, and maple syrup. I love how comforting a bowl of this curry is on a chilly night (or day).
Sweet Potato Red Curry
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 4 servings 1x
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Oh oh oh, you sweet, precious Sweet Potato Red Curry, I love you. Like really really love you. This Sweet Potato Curry is crazy simple to stir together on a chilly night when all you want to do is curl up on the couch with a cuddly blanket…and a warm comforting bowl of this Sweet Potato Curry, of course. Vegan. Gluten free.
Ingredients
- 1 tablespoon coconut oil
- 1/2 onion, diced
- 1 tablespoon minced ginger
- 1 large sweet potato, diced
- 1 can garbanzo beans, drained
- 1 can unsweetened coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon maple syrup
Instructions
- In large pot, heat coconut oil over medium high heat and sauté onions until translucent.
- Stir in ginger and sweet potato and cook for a few minutes to begin to soften.
- Add garbanzo beans, coconut milk, curry paste, and maple syrup and stir to incorporate.
- Bring curry to a boil, and reduce heat to simmer and cook covered with lid until potatoes are softened.
- Serve warm by itself or over your favorite grain– brown rice, quinoa, sorghum.
- Category: Vegetarian
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 349
- Sugar: 8g
- Sodium: 518mg
- Fat: 21g
- Saturated Fat: 18g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: sweet potato curry, vegetarian red curry, coconut milk
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Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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Excellent. I wondered about 3 T of red curry paste, but it was perfect flavoring. It’s on the weekly rotation. My husband who is skeptical about meatless dishes commented on how it is really good!
★★★★★
Looks delicious! And I love that it only requires 8 ingredients and is ready in 20 minutes.