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Thai Sweet Potato Coconut Red Curry Recipe

Name: Thai Sweet Potato Coconut Red Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium onion (chopped); 3 cloves garlic (minced); 1 tablespoon finely chopped ginger; 2 cups vegetable broth; 2 tablespoons Thai red curry paste (see note); 1 pound sweet potatoes (peeled and cut into 1/2" pieces); 1 large carrot (peeled & sliced); 1 (13.5 ounce) can full fat coconut milk; 1/2 tablespoon soy sauce; 1 red bell pepper (cut into thin strips); Juice of 1/2 lime + extra lime wedges for serving; 1/2 tablespoon brown sugar; 1 handful fresh basil (chopped); 1 handful fresh cilantro (chopped)

Salt & Lavender

This Thai sweet potato curry is a hearty plant-based meal that's incredibly flavorful, comforting, and filling. It's easy to cook and makes fantastic leftovers!

Ingredients

1 tablespoon olive oil

1 medium onion (chopped)

3 cloves garlic (minced)

1 tablespoon finely chopped ginger

2 cups vegetable broth

2 tablespoons Thai red curry paste (see note)

1 pound sweet potatoes (peeled and cut into 1/2" pieces)

1 large carrot (peeled & sliced)

1 (13.5 ounce) can full fat coconut milk

1/2 tablespoon soy sauce

1 red bell pepper (cut into thin strips)

Juice of 1/2 lime + extra lime wedges for serving

1/2 tablespoon brown sugar

1 handful fresh basil (chopped)

1 handful fresh cilantro (chopped)

Method

Heat the olive oil over medium heat in a soup pot. Add the onion and sauté for 5-7 minutes, stirring occasionally. It's ok if it goes a little brown - that adds more flavor.

Add the garlic and ginger to the pot and cook for about a minute.

Stir in the veg broth, curry paste, sweet potatoes, and carrots. Increase the heat so it comes to a gentle boil, then cover the pot with the lid slightly open and reduce the heat to medium-low and simmer for 10 minutes.

Add the coconut milk, soy sauce, red bell pepper, lime juice, and sugar. Increase heat to medium-high and let it cook for another 10-15 minutes (if it's bubbling furiously, reduce the heat). The sauce will thicken up a bit and the veggies will fully soften.

Before serving, add the chopped herbs to the pot. Serve with extra lime wedges on the side.

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