The BEST Sweet Potato Curry Recipe (Quick & Easy) - Savvy Bites (2024)

This sweet potato curry is a weeknight saviour. It's all about a quick and easy dinner that only requires basic larder ingredients and some fresh herbs. But don't be fooled by the simplicity of this vegan style curry. It's all about texture and depth of flavour with crunchy chopped cashews, creamy sweet potatoes, spicy Thai red curry paste, sweet coconut milk and bright citrusy lime juice.

This curry! It's definitely shot to the top of my "favourites" list this month. There's just something so surprising and intriguing about this little bowl of curry. It's so simple and has all the healthy labels going for it. It's-

• vegan
• gluten-free
• dairy-free
• sugar-free
• full of veggies and really healthy!

Sweet Potato Curry
Like this recipe? Pin it to your Dinner pinboard!
Follow SavvyBites on Pinterest

Ingredients

But what you really need to know is what your shopping list of going to look like. So here we go... less than 10 ingredients stand between you and the best vegan sweet potato curry ever! I'm excited for you!

1. sweet potatoes
2. red onion
3. Thai red curry paste- this curry paste has lots of lemongrass and fish sauce in it to bring all those flavour notes that we need, making it easy to use minimal ingredients.
4. garlic
5. ginger
6. lime
7. coconut milk
8. spinach
9. basil & coriander
10. cashews

Let me just quickly explain the basil, coriander and cashew situation. It really is all about adding the texture of chopped cashews and that flavour hit of all the fresh chopped herbs that truly elevate this curry. I very... VERY generously load this on top of my curry and maybe definitely add extra as I eat. Please don't skip this step. It truly is worth it.

Instructions (step by step)

• One of the most important steps in making curry is to sweat the onions, garlic and ginger the right way. We're looking for a moderate heat so that the onions start to soften without colour.

• Once the onions, garlic and ginger are soft add in the curry paste and stir it well. Chop the sweet potato and spinach so that they will cook evenly. Then add the sweet potato to the pot and stir well so that the chunks get coated in the curry paste.

• Add in the coconut milk and water. You can always use vegetable stock here if you prefer, but I think this curry has tonnes of flavour already and it doesn't really need it.
• Bring everything to a simmer and let it continue to simmer until the potatoes are cooked through. Once the potatoes are cooked, turn off the heat and add in the chopped spinach to wilt. There will be enough heat in the curry that the spinach will wilt without the heat being on under the pot.

Pro tips

• Cut the sweet potato so that they are all the same size so they cook evenly.
• Use full-fat coconut milk for a super creamy texture. (This recipe still works really well with reduced fat, it's just not quite as creamy).
• Buy already washed spinach so that you can save some time. Chop the spinach so that it wilts better and faster.

Variations

This recipe is the perfect base recipe to add in extra vegetables and some proteins if you like.

• Skip the sweet potato and use butternut squash
• Add chickpeas
• Add in chicken or prawns
• Use peanuts instead of cashews for the topping.

How to freeze curry

This curry is perfect for freezing.

1. Let it cool completely to room temperature or in the fridge.
2. Divide into containers or freezer bags and label with the date and recipe. (No surprises when you defrost!)
3. Place in the freezer (lay the bags flat if you're using freezer bags.)

How to reheat

To reheat the curry, defrost in the fridge overnight or on the worktop for a few hours. Because this curry doesn't have meat in it, it's fine to defrost at room temperature for a few hours.

Reheat stovetop

Remove to curry from the freezer bag or the container and place in a pan. Over low heat, gently reheat the curry and add some water if it's too thick. Once the curry is hot all the way through, serve over a bed of rice or noodles.

Reheat microwave

Place in a container and reheat on medium at 30-second intervals and stirring after every interval.

There is so much love in my heart for a simple curry and some very easy, healthy and freezer/ meal-prep friendly recipes right now that I think I might just burst. And I'm just trying to spread that all that love one easy curry recipe at a time!

More Easy Weeknight Recipes On Savvy Bites

• Easy Red Lentil Dhal Curry
• Egg Fried Rice
• Easy Sweet And Sour Chicken

Tools used to make this sweet potato curry

1. Microplane zester
2. Stainless steel pot

So in this time of uncertainty, we really need lots of simple and healthy comfort food, and this is how we can make that happen. Thinking of you and cooking along right next to you! ♥

THANKS SO MUCH FOR READING AND COOKING ALONG WITH ME! IF YOU MAKE THIS RECIPE OR HAVE A QUESTION, I’D LOVE IT IF YOU LEFT A COMMENT AND A RATING. YOU CAN ALSO FOLLOW ALONG ONPINTEREST,FACEBOOKANDINSTAGRAMTO SEE WHAT WE’RE EATING, PINNING AND A LITTLE BEHIND THE SCENES TOO!

More Easy Dinners