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Sweet Potato Coconut Curry


Sweet Potato Coconut Curry

This simple curry dish comes together quickly and has a big payoff when it comes to flavor and presentation. Curry powder packs a punch in the spice department and it’s a weapon to  keep on hard for a weeknight dinner when you want to throw together a dish  that varies from your regular  routine. This recipe has just the right balance of sweet and heat, and the sweet potatoes add so much flavor and text that you don’t notice the lack of any meat. (Just ask my husband!) – Kelsey Nixon


  • 2 Tablespoons vegetable oil
  • 2 Tablespoons curry powder
  • 2 mediums sweet potatoes (1pound), peeled and cut into 1-inch cubes
  • 1 large yellow onion, roughly chopped
  • 1 Tablespoon minced fresh ginger
  • ½ Serrano chile, minced
  • 1 (14-ounce) can coconut milk
  • 3 Tablespoons light brown sugar
  • 3 plum tomatoes, chopped (about 1cup)
  • 1 Cup snow peas, trimmed
  • 2 Cups smoked jasmine rice, for serving
  • ½ Cup chopped salted peanuts, for garnish
  • ¼ Cup chopped fresh Thai basil or cilantro, for garnish


In a large skillet set over medium-high heat, heat the oil. Add the curry powder and toast until fragrant, about 1 minute. Add the sweet potatoes and onion and stir to coat with the curry oil. Cover and cook until vegetables start to soften, about 3 minutes. Add the garlic, ginger, and chile and cook for 1 minute. Add the coconut milk and sugar, and stir, scraping up any bits from the bottom of the pan. Bring to a simmer, cover and cook for 5 minutes. Add the tomatoes and snow peas and cook until the snow peas are tender-crisp, about 1 minute.

Serve the curry over the rice. Garnish with the peanuts and Thai basil.