Cook for a couple of minutes. Hi, Pamela, Thanks so very much and so happy you love this recipe! Then add the broth, sweet potatoes, lentils and tomatoes. Cover the pot. Don't skip on fresh basil at the end!! Pat chicken thighs dry and season with salt and pepper. Aromatic yellow curry mild spiced with sweet potato, onion. To defrost let the curry thaw on the countertop until defrosted. We love them with anything saucy and spicy. Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen. This was delicious! Turned out pretty good. Hoping I love it just as much as the stovetop version! Bring to a boil, reduce heat to medium-low and simmer for 8-10 minutes. How To Make Thai Sweet Potato Curry Recipe (With Step By Step Pictures) Scrub and rinse sweet potato. Add the sweet potato, red pepper and coconut milk, gently bring to a simmer and stir in the salt, sugar, soy sauce and lime juice. Or just mix it up and make it colourful by swapping out some of the sweet potato for other vegetables. Theres nothing better on a cold winter day than coming home to a cozy curry for dinner that will warm you up from the inside out. Once carrot is slightly brown, add chicken broth. Keep the heat at medium otherwise the oil will burn. With a simple method and using only common ingredients, this recipe is perfect for lunch or a quick weekday dinner. Peel potatoes, transfer to a bowl, and mash with a potato masher. How much you add is up to you. A dutch oven, large frying pan or wok are all good options. Thanks again! But of course, use whatever vegetables you have that need to be used! In a medium pot, combine quinoa and 3 cups water. If your Thai Sweet Potato Curry isnt flavorful, try adding another tablespoon of curry paste and some more soy sauce if its lacking salt. Re-lid and let simmer for 5-10 minutes, or until the potatoes are cooked. To a large skillet, add the oil, onion, and saut over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently. Im thrilled to hear this curry was a success. Step 2 Bring coconut milk and curry paste to a simmer in a saucepan. Directions Step 1 Preheat oven to 375 degrees. When the skillet is hot add in the cut up chicken. Store in the freezer. If you tried thisSweet Potato Curryor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness! Creamy Thai curry sweet potato soup is full of nourishing ingredients including red lentils, sweet potatoes and coconut milk that will fill you up while keeping things healthy. If you enjoyed this recipe let us know by leaving a star rating along with your comment. Add the sweet potatoes, coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil on medium-high heat, mixing occasionally. Add the sweet potatoes, coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil on medium-high heat, mixing occasionally. Lets talk about the best vegetarian curry you will EVER have in your life. Vegetable, tofu and brown rice. In a large skillet or wok, heat oil over medium-high heat until shimmery. As the curry cooks down it will begin to thicken. I realized I dont have any on me and fresh tomatoes were all I had. Your email address will not be published. Yes, you can freeze it, but with all those vegetables, it could be watery after thawing it out. Fantastically easy and delicious! Add green onions and saute for 3 minutes. Stir spinach, cilantro and lime juice into curry until spinach is wilted. Hi, Ruth, Thanks so much for your question. SECOND Add the sweet potato and the rest of the ingredients to a food processor and process until it's smooth and creamy. It's a great recipe for using up veggies, we had some leftover kale in the last one we made too. The hubby loves it and everyone who has tried it is a huge fan. In a recipe like this, you can even use the stem of the broccoli. If you dont like coconut milk, you can technically replace it with more vegetable broth in this curry. Instead, cook them in the curry for just a few minutes towards the end of the cooking time, so they retain some of their crisp freshness. Add the sweet potato chunks and stir to coat. Add garlic, ginger, and onion, and saut until translucent. Pour the coconut milk into the pan and mix to combine, scraping bottom of the pan to remove any sediment. Stir in the garlic and ginger, red curry paste, red pepper flakes, and brown sugar. Make-ahead! This tasty vegan Thai Red Curry with sweet potato is super easy and comforting. Fantastic, thanks for your lovely feedback Nicole. January 5, 2022 (updated April 28, 2022). Step 3. . SUBSTITUTIONS: Almost any vegetable can be used in this curry. Remove the lid and stir in 2 cups of coconut milk, 2 teaspoon brown sugar, and 1 tablespoon tamarind paste, and cook for 2 minutes. Feel free to report back on how it goes cooking it in the instant pot. Substitute sweet potatoes for white potatoes. 1. In small saucepan, heat 1 tablespoon olive oil and add 2 tablespoons red curry paste, cook for a minute or two to soften, cool slightly. Enjoy! The most traditional way to serve Thai curry is with rice. Stir in the spinach and cook until just wilted, 1 to 2 minutes. Add about 2 tablespoons coconut milk and curry paste, stirring to dissolve it. Meanwhile, heat the oil in a large saucepan over medium heat. It combines the flavors and textures of Thai red curry and red lentil dhal and comes together in just one pot! Add the chicken stock and the diced sweet potato. Just know that there are some good vegan curry pastes you can buy that will work perfectly for this recipe, just check that the ingredients don't contain fish or shrimp. Scrape the sides and process again. Serve curry warm over jasmine rice with additional cilantro and lime wedges. Store leftovers in the fridge for 7 days or in the freezer for 3 months. Season with additional salt and pepper to taste if needed. Add your broth and salt, cover and bring to a boil. But. Allow for mixture to heat up. Chop it up into small bites and they will be soft after simmering. Not an obvious choice for a Thai curry, but sweet potato is a perfect match! So I think tomorrows leftovers will be fantastic as the flavors soak into the vegetables. Add the lentils, stock, salt and browned sweet potatoes to the pot and . While the rice is cooking, begin to make the curry by heating a large skillet with deep sides over medium heat. I have it on rotation for my monthly meals. Notify me via e-mail if anyone answers my comment. Add vegetable stock, soy sauce and coconut milk and stir together. Bring to a simmer, cover and cook until potatoes are fork tender - about 5-7 minutes. - + Ingredients 1 tablespoon olive oil 1 medium onion (diced) 2 cloves garlic (minced) 1 tablespoon ginger (finely grated) 1 tablespoon Thai red curry paste Keywords: curry with sweet potato, Thai sweet potato curry, sweet potato curry, Tag @choosingchia on Instagram and hashtag it #choosingchia, posted by Jessica Hoffman on Im Carol, a personal chef with 20 years of experience cooking food people want to eat! Swap out the cauliflower for broccoli, sweet potatoes for the Yukons, baby kale for spinach, etc. This easy recipe combines the typical flavours of a Red Thai Curry with the subtle sweetness of sweet potato. Ther are curry pastes are made with shrimp paste in them, so its important to check the label to see if it contains that ingredient. Then pour in the coconut milk, half fill the tin with cold water and add to the pan. This easy Thai sweet potato soup with red curry is spicy, fragrant and packed with comforting flavors that makes it perfect for a cold night. Sweet Potato Curry is easy to make and packed with Thai curry flavour! Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. This Vegan Thai Red Curry recipe is spicy, delicious, healthy and versatile! Slowly simmer until liquid reduces by about half. This was outstanding. Add 1 cup of the coconut milk and cook for 1 minute, then add sweet potatoes. Please read my disclosure. Add the red curry paste and cook for 3-5 minutes, stirring with a wooden spatula. I have already done this as its cooking right now lol, but just wanted to get your input. Your email address will not be published. the brand of curry paste, the type of soy sauce, the vegetable brothetc.) With spinach and sweet potato, it boasts two of your five-a-day and it's under 400 calories Cook this tasty, budget-friendly vegan curry for an easy family dinner. Add the cauliflower florets. Im adding it to my menu for the next couple weeks and am going to try throwing it all in the crockpot before work. Add coconut milk, lime . Let the curry cool to room temperature, then transfer to an airtight container and place in the freezer for up to 3 months. This recipe makes a big pot; if you make a half-recipe you can freeze the remaining coconut milk for future use. Thanks for a delicious, healthy and most importantly to a working mom with kids an EASY-to-make recipe. It adds a very slight hint of coconut taste that pairs well with the spices in the curry. In a pot over medium heat, heat sesame oil. Vegan Thai Red Curry is what to make when you have an abundance of vegetables! Ingredients Units Scale 1 tablespoon oil 2 shallots, thinly sliced 2 sweet potatoes, peeled and cubed 3 - 4 cups fresh baby spinach 2 - 3 tablespoons curry paste (see notes) 1 14 - ounce can regular coconut milk Remove from heat and mix in the spinach. Bring it to a boil, then reduce heat to medium-low and simmer for 8 to 10 minutes. Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender. Thanks again and hope you enjoy!! Add onions and sweet potatoes to pan and let cook, stirring occasionally until vegetables begin to get tender and slightly browned, about 5 minutes. For serving, garnish on the plate with chopped or finely sliced spring onion, red chili, fresh Thai basil, mint or coriander leaves. With its orange colour, it also looks good! At this time, add the fish sauce and stir. I made double quantities. Peel skin off and chop into 1 inch cubes. Add tofu or chickpeas for protein. There are many different ways you can serve this Sweet Potato Curry. We deliberately kept this ingredient list on the short side. Instructions. The transformation, 2 cups (475 ml) chicken broth (skip this if you want a thicker curry), 1 pound sweet potatoes, peeled and cubed (about 4 cups), 1 pound butternut squash, peeled and cubed (or zucchini, red pepper, or other veg), 1 pound firm white fish, rinsed and cubed, or shrimp (uncooked fresh or frozen). We freeze leftovers in containers for my husband to take out of town for work. It makes great leftovers! Thanks so much, Chris! Vegetables in Thai Red Curry with Sweet Potato Noodles Butternut Squash in Fresh Green Curry Thai Red Curry Lentil Soup with Sweet Potatoes More flavor-packed vegan dinners: Cauliflower and Chickpea Tacos with Chipotle Lime Slaw Vegan Indian Cauliflower and Chickpea Curry Cauliflower Red Lentil and Potato Curry Curried Roast Vegetables Add the sweet potato and stir to combine with the onions. Bake on a baking sheet until soft, about 1 hour. (I lived in Thailand for 14 years and the paste is often green, red, or even yellow). Thai Sweet Potato Carrot Soup: Heat the oil in a large pot over medium-high heat. Thai Red Curry with Chicken and Sweet Potatoes Yield: 4 servings Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes This quick meal is naturally dairy-free! Nigella adds fresh mango cubes (or canned pineapple) at the end. Vegetables in Thai Red Curry with Sweet Potato Noodles, Thai Red Curry Lentil Soup with Sweet Potatoes. It's the perfect, satisfying veggie-packed meal that delivers comfort in every bite. In a small saucepan, heat coconut milk with curry paste over low heat. Add the curry paste and coriander stalks and cook,. Add the remaining 1 tablespoon olive oil to the pot and set the heat to medium-low. Required fields are marked *. Excellent recipe! Fried briefly with the garlic and ginger it forms the flavour base the curry builds on. Add curry, tomato paste, and carrot, and stir thoroughly. Looks amazing and will try it tonight. Healthy! Add the ginger, lemongrass paste and Thai red curry paste to the pot and cook, stirring, about 1 minute. Mixed Entres (5 Pcs) 1 x Spring Roll, 1 x Curry Puff, 1 x Money Bag, 1 x Chicken Satay, 1 x Fish Cake. halved lengthwise and sliced -inch thick on the diagonal, seeds and membranes removed, thinly sliced, or regular basil, coarsely chopped plus more for garnish. Heat oven to 375 degrees. (The potatoes should be close to done.). Thank you! Heat oil over medium heat. Partially cover pot and cook until carrots are crisp-tender, 10-15 minutes. I added tofu. This dip is made with sweet potato, cannellini beans, almond butter, red curry paste, and a few more simple ingredients. Yes, the curry paste is key. In a large sauce pan or frying pan (with a fitting lid), melt the coconut oil on medium to medium-high heat. Reheat in a pot on the stove or in the microwave. Minus the meat, plus extra veggies. Heat oil in a heavy bottomed frying pan and add the curry paste. Stir in the curry paste and fry for another minute. The sweet potatoes and the chickpeas make it SUPER hearty and more than make up for it. See the recipe card below for the exact quantities. Allow it to simmer for about 15 minutes until sweet potatoes are fork tender. Vary the veggies and add tofu or chickpeas for protein. Add lime juice and adjust for salt. The hubby loves it and everyone who has tried it is a huge fan. Can I freeze this. Then lower the heat to low and cover and let simmer for 20 minutes or until the potatoes are tender. Preheat oven to 400 and prepare chicken. Thanks for sharing the recipe . Has this ever happened to you? Your email address will not be published. Instructions. Add the chicken and cook until lightly brown. Open the pot and add the baby spinach to the pot. Required fields are marked *. Let cool slightly. It's the perfect, satisfying veggie-packed meal that delivers comfort in every bite. Cook another 5 minutes or until vegetables are just tender and potatoes are easily pierced with a knife. Thanks again! Plus the starches will likely thicken the sauce a bit. For our wedding party we cooked up a huge batch of Thai green curry, for which we also made the curry paste ourselves. The bulk of the curry is sweet potato, with a side kick of red pepper. Add the red pepper, cover with a lid and cook for a further 5 minutes. Mix coconut milk mixture, half the sugar, half the butter and salt into potatoes. If you want to add some snap peas or mangetout, dont add them from the beginning. We sometimes toss in some chopped kale too. We make a LOT of curries around here and you know that means the latest one is going to be the current obsession. Heat 1 1/2 teaspoons of the coconut oil in a large skillet over medium-high heat. fresh Thai basil, mint or cilantro / coriander leaves. Add the sweet potatoes, chickpeas, coconut milk, water, salt, and pepper and stir to combine. Did you make this recipe? There's plenty of sauce in this recipe so you can certainly substitute fresh tomatoes for canned tomatoes. Add the red curry paste, garlic and ginger and give it a stir. Fantastic to hear! We recommend using some good quality organic coconut milk, as it has the least stabilisers and other unnecessary additives. Add ginger, garlic, red curry paste, sriracha, lemongrass, cayenne, and coriander. Cover and cook till the sweet potatoes are tender. Add the coconut milk, vegetable broth, soy sauce, coconut sugar and lime juice and bring to a slight boil. Small-diced tomatoes and coconut milk make up the sauce portion and youre going to want to let this simmer 20-25 minutes until the sweet potatoes are fork tender. I would suggest reheating on the stovetop. Sign up for the newsletter and get new recipes delivered to your inbox, plus my top 10 recipes ebook absolutely free! $8.90. Here are 3 key items. Add the onion and cook, stirring occasionally, until translucent, 4 to 6 minutes. $18.00. Add the ginger and garlic and fry for a minute until aromatic. There are only two simple steps involved in whipping this curry dip up. Do not let ginger-garlic brown. (The potatoes should be close to done.). 2 cups peeled and cubed sweet potato about 1 medium potato 1 cup sliced red pepper 2 tbsp red curry paste I like Thai Gourmet brand tbsp chopped fresh ginger root 4 cups vegetable broth 1 1 can light coconut milk 1 can (16 oz) chickpeas, drained and rinsed 1 tbsp freshly squeezed lime juice 1 tsp lime zest 1 tbsp chopped cilantro As an Amazon Associate we earn from qualifying purchases. Thai Sweet Potato Coconut Red Curry This vegan sweet potato curry is a hearty plant-based meal that's healthy, flavorful, comforting, and filling. Add the onions, reduce the heat and cook until they've softened up. Keep in the fridge in an airtight container / jar for weeks or can be frozen. That kicked it up a lot and made the flavor much deeper. Add the onion and sweet potato and saut for 5 minutes, until onions are translucent. , Hi, great recipe but just wondering if you mean red Thai curry paste? Step 1 - Melt the coconut oil on medium-high heat and fry the garlic and ginger for about a minute. In large pot over medium heat, add oil, garlic, ginger - cook for about 1 minute. Here youll find easy, step-by-step chef-tested gourmet recipes for today's home cook! 4 tablespoon Thai red paste 1 x 400 g (14 oz) can plum tomatoes, crushed 1 x 400 ml (13.5 fl oz) can coconut milk 1 medium sweet potato, cut into 1-inch cubes medium head of cauliflower, cut into medium size florets 150 g (3 cups) baby spinach Juice of 1 lime Instructions Melt the coconut oil in a large and deep pan that has a lid. Taste first, and see if it needs fish sauce and sugar. Copyright 2022, Whole and Heavenly Oven. Hi Matthew, yes red curry paste is best but you can use any type, it will still be delicious! I prepped it up to step #4, planning to add cilantro, spinach and lime tonight. All Posts Dinner One Pot Potatoes Rice Vegan Vegetarian Videos, Having this for the first time this evening. Add the sweet potato, onion, garlic, coconut oil, red Thai curry paste, chopped tomatoes, peanut butter, and chickpeas to the slow cooker. Season with additional salt and pepper to taste if needed. Top with crushed peanuts and cilantro. Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring once halfway through the cooking time. If you like a bit more heat to your curries, you can add some Sriracha on top or use a less mild curry paste. Thanks again! This veggie curry recipe will quickly become part of your family meal rotation as it is so easily adaptable to whatever veggies you have to hand. Top it with fresh cilantro, peanuts, and fresh lime juice. Your email address will not be published. Home Recipes Vegetarian / Vegan Entrees. "Excellent recipe! Learn how your comment data is processed. Add coconut milk and chili. Feel free to share a picture on Instagram and tag. Third, put some Jasmine rice on to cook. Save time for a Thai red curry with vegetables by buying the vegetables already prepped or by visiting the store's salad bar. Not as thick as I thought it would be. Remove from the heat. Add the shredded carrots and cook, stirring regularly, for 4-5 minutes. Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) hot water, curry paste, basil, coriander, and salt to a food processor; process for 3 to 4 minutes or until very smooth. Thanks again and hope you enjoy! Thank you! . Add 1 Tablespoon of oil to a large pot and bring it to medium heat. How to make Vegan Red Lentil Sweet Potato Curry: Combine the lentils with 2 cups (600ml) of the water in a small saucepan over medium heat. I would start with a teaspoon or so as you can always add more; add to taste. Cant wait to finish it with the lime and greens + rice tonight. Join the FROM A CHEF'S KITCHEN MAILING LIST to get all the latest posts and more! Add the coconut milk to the pot, followed by the . Pour into the skillet with the sweet potatoes and stir to combine. Heat the oil in a wide saut pan over a medium heat, add the onion pure and stir-fry for 5 minutes. This Thai red curry potato lentil soup is the ultimate comforting dinner on a cold day. Tip: some brands of curry paste can be spicier than others. Drain the lentils and set aside. It might not have quite the same flavour, but it sure has the sour tang to balance out the sweet and salty. Hi, Anabel, Thanks so very much and thanks for your question! Just make sure you get vegan noodles without eggs. Stir in the tofu or chickpeas. After 5 minutes, the spinach should be wilted. Step 2 - Add the red Thai curry paste and fry for another minute until aromatic. Bring to a simmer over medium heat, and simmer until water is absorbed and quinoa is soft and clear, 12-15 minutes. Ingredients Add the carrots, red bell pepper and potatoes and cook for 5 to 6 minutes, stirring often so the potatoes don't stick to the pan. I wasn't sure how my kids would do with the curry paste, so I only did 2 oz. Add the cilantro and lime juice. Add chicken and sear over fairly high heat until lightly browned. Then add the red curry paste and peanut butter. Season with salt and pepper to taste. Bring the mixture to a simmer, cover, and cook until the sweet potatoes are tender and cooked through, about 15 minutes. Cook until sweet potato noodles are soft but not breaking apart. Many thanks to you for your website and for your recipes, I now help prepare food for Buddhist monks at a monastery in Devon, England and some of your recipes have already gone down very well, with best wishes to you, Matthew. Season with salt and pepper. As an alternative to rice, try some noodles. Lower the heat and add your Thai Kitchen red curry paste and sweet potatoes. I only recommend products that I know, trust and love! Step 1 - Melt the coconut oil on medium-high heat and fry the garlic and ginger for about a minute. Red Curry - Bamboo Vegan. The sweet - sour - spicy combination of flavours in this red Thai curry is something we cannot resist. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender. Perfect for meal prep, Vegan Thai Red Curry reheats easily in the microwave or on the stovetop. Can you give me an approximation of how much "fish" sauce you use? Hi, Julia, Thanks so much for your question. Delish! : ). Remove and set aside. Heres everything youll need to make this vegan Thai red curry recipe along with how to prep. Keep a container of red curry paste in your fridge - it lasts forever - and this will become a favorite go-to meal. Stir into mixture. Using chicken instead of seafood: add diced chicken in the beginning with the onion. I threw in some spinach too, for extra colour and flavour - it worked great. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness. Notify me of follow-up comments by email. Add chicken and aubergine and coat with the paste and cook for 2 more minutes. These delicious sweet potatoes are served in a tangy curry satay sauce made with Thai red curry paste, peanut butter and coconut milk. Heat cooking oil in a Dutch oven or large, deep skillet. Just keep in mind that this will give you a curry that isnt as creamy. In a large saucepan, heat the coconut oil. 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