all recipes vegetable green curry sweet potatoes All Recipes Vegetable Green Curry With Sweet Potatoes

Welcome to a vibrant and wholesome twist on a classic Thai favorite! This vegetable green curry with sweet potatoes recipe is a delightful fusion of creamy coconut milk, fragrant green curry paste, and the natural sweetness of tender sweet potatoes.

It’s perfect for anyone looking to enjoy a comforting, flavorful, and plant-based meal that’s both nourishing and easy to prepare.

Whether you’re a seasoned curry lover or new to Thai cuisine, this recipe brings bold flavors and hearty vegetables together in one pot. Rich in spices, herbs, and fresh ingredients, it’s ideal for cozy dinners, meal prepping, or impressing guests with something exotic yet approachable.

Plus, it’s completely vegetarian and can easily be vegan, making it a versatile choice for various dietary preferences.

Get ready to savor every bite of this luscious, colorful curry that balances spice, sweetness, and creaminess to perfection.

Why You’ll Love This Recipe

This vegetable green curry with sweet potatoes is a celebration of flavor and nutrition. Here’s why it deserves a spot in your recipe collection:

• Easy to make: With simple ingredients and straightforward steps, it’s perfect for weeknight dinners or casual entertaining.
• Wholesome and filling: Sweet potatoes add natural sweetness and fiber, while the medley of vegetables boosts vitamins and minerals.
• Customizable: Swap or add your favorite veggies like bell peppers, zucchini, or snap peas to tailor the dish.
• Vegan-friendly: Made without animal products, and easily adapted by choosing the right curry paste and broth.
• Rich in flavor: The green curry paste delivers a fragrant, spicy kick balanced by creamy coconut milk.

Ingredients

• 2 tablespoons green curry paste (check for vegan-friendly options)
• 1 can (400 ml) coconut milk
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 red bell pepper, sliced thinly
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce or tamari for gluten-free
• 1 teaspoon brown sugar or coconut sugar
• 1 cup vegetable broth
• Fresh Thai basil or cilantro for garnish (optional)
• Juice of 1 lime
• Cooked jasmine rice or brown rice, for serving

Equipment

• Large skillet or wok
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula
• Serving bowls
• Rice cooker or pot for cooking rice

Instructions

1. Prepare the vegetables: Peel and dice the sweet potatoes into 1-inch cubes. Slice the red bell pepper, trim and cut green beans, dice the onion, mince garlic, and grate ginger.
2. Heat the oil: In a large skillet or wok, warm 1 tablespoon of vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
3. Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for another 1-2 minutes until fragrant.
4. Cook the curry paste: Add 2 tablespoons of green curry paste to the pan and cook, stirring constantly, for 1-2 minutes to release the flavors.
5. Add coconut milk and broth: Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring to a gentle simmer.
6. Add sweet potatoes: Add the diced sweet potatoes to the curry. Cover and simmer for 10 minutes, or until the sweet potatoes begin to soften.
7. Add remaining vegetables: Stir in the green beans and sliced red bell pepper. Cook for another 5-7 minutes until all vegetables are tender but still crisp.
8. Season the curry: Add 1 tablespoon soy sauce and 1 teaspoon brown sugar. Adjust seasoning to taste, adding more soy sauce or sugar if desired.
9. Finish with lime juice: Remove the curry from heat and stir in the juice of 1 lime to brighten the flavors.
10. Serve: Spoon the curry over cooked jasmine or brown rice. Garnish with fresh Thai basil or cilantro if desired.

Tips & Variations

For a milder curry, reduce the amount of green curry paste or use a mild variety.

Feel free to add extra protein such as tofu cubes or chickpeas for a heartier meal.

Swap out sweet potatoes with butternut squash or pumpkin for a seasonal twist.

To make it gluten-free, use tamari instead of soy sauce.

For an extra burst of flavor, top your curry with toasted cashews or a drizzle of coconut cream.

Nutrition Facts

Serving Suggestions

This vegetable green curry with sweet potatoes pairs beautifully with a side of fluffy jasmine rice or brown rice for a wholesome meal. For a lighter option, serve it over cauliflower rice or quinoa.

Complement the curry with simple cucumber salad or steamed greens to add fresh crunch and balance to the meal. You might also enjoy this curry alongside cheap vegetarian recipes for families that offer variety to your plant-based dinners.

For more adventurous flavors, try pairing the curry with Thailand vegetarian recipes that celebrate the fresh herbs and spices of Southeast Asia.

Conclusion

This vegetable green curry with sweet potatoes is a perfect example of how plant-based cooking can be both comforting and exciting. The natural sweetness of the sweet potatoes harmonizes beautifully with the spicy, aromatic green curry paste and creamy coconut milk, creating a dish that’s rich in flavor and texture.

Not only is it easy to prepare, but it also offers a nutritious and satisfying meal that can be enjoyed any night of the week. Whether you’re cooking for yourself, family, or friends, this curry is sure to become a staple in your kitchen.

If you loved this recipe, explore more exciting vegetarian dishes like A to Z Vegetarian Recipes for Every Meal and Occasion or dive into wholesome grains with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Enjoy the vibrant flavors and nourishing goodness of this green curry and happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “All Recipes Vegetable Green Curry Sweet Potatoes”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful and creamy green curry featuring sweet potatoes and mixed vegetables. Perfect for a hearty vegetarian meal.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 medium sweet potatoes, peeled and diced”, “1 cup green beans, trimmed and cut”, “1 red bell pepper, sliced”, “1 cup coconut milk”, “2 tablespoons green curry paste”, “1 tablespoon vegetable oil”, “1 cup vegetable broth”, “1 small onion, chopped”, “2 cloves garlic, minced”, “1 tablespoon fresh ginger, grated”, “1 tablespoon soy sauce”, “Fresh basil leaves for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a large pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and ginger; saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Stir in green curry paste and cook for 1 minute.”}, {“@type”: “HowToStep”, “text”: “Add sweet potatoes and vegetable broth; bring to a simmer.”}, {“@type”: “HowToStep”, “text”: “Cook for 15 minutes until sweet potatoes are tender.”}, {“@type”: “HowToStep”, “text”: “Add green beans, red bell pepper, coconut milk, and soy sauce.”}, {“@type”: “HowToStep”, “text”: “Simmer for another 10 minutes until vegetables are cooked through.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh basil leaves and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “5 g”, “fatContent”: “18 g”, “carbohydrateContent”: “38 g”}}