5-Ingredient Sweet Potato Curry
Looking for a simple, flavourful, and nutritious meal that’s perfect for busy days?
This 5-Ingredient Sweet Potato Curry is just what you need! With minimal ingredients and a rich, creamy texture, this curry is not only quick to make but also packed with delicious, wholesome flavours.
Whether you’re a seasoned chef or a beginner, this easy recipe will have you enjoying a satisfying meal in no time.
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About this recipe
The Perfect Quick and Healthy Recipe
Ever open your pantry and think, “I need something quick, tasty, and hassle-free”? That’s where this 5-Ingredient Sweet Potato Curry comes to the rescue! With just a handful of ingredients, it proves you don’t need a massive grocery haul to create something truly delicious.
Why This Combo Works
Imagine tender chunks of sweet potato simmering in a rich, creamy coconut sauce, with a peanut-buttery kick and just the right amount of Thai red curry spice.
Hearty, comforting, and ridiculously easy to make, this curry is the ultimate go-to for meal prep – perfect for today, tomorrow, and maybe even the day after.
Why You'll Love This Recipe
What really sets this dish apart is how versatile it is.
Ready in just 30 minutes, it's ideal for busy weeknights when you want something satisfying without spending hours in the kitchen. Stick to the basic recipe or throw in extra veggies like spinach or bell peppers to make it even more filling.
And here’s the best part: it tastes even better the next day, as the flavours continue to develop, making it a great option for make-ahead meals and meal-preps for office days!
Ingredients
- 1 large sweet potato (about 600g), with skin, chopped into cubes
- 1 medium onion, finely chopped
- 2 tbsp Thai red curry paste (check for vegan options if needed)
- 2 tbsp peanut butter (crunchy or smooth, your choice)
- 1 can (400ml) of good-quality coconut milk
- Fresh coriander or leafy greens for garnish
Optional:
- Any leafy greens of your choice, I used some kale leaves but spinach is also great
Pair it with
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Instructions
- Heat a drizzle of oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until soft and translucent. This builds the foundation of flavour for your curry.
- Stir in the Thai red curry paste and let it cook for about a minute to release its bold aromas. This step ensures the paste fully infuses into the dish.
- Add the cubed sweet potato and stir to coat them in the curry paste. This helps the sweet potatoes absorb all that delicious flavour.
- Pour in the coconut milk and stir in the peanut butter. The peanut butter will add a lovely richness while balancing the spice of the curry paste. Bring the mixture to a gentle simmer.
- Cover the pan and let the curry simmer on low to medium heat for about 20 minutes, or until the sweet potato is fork-tender. Stir occasionally to prevent sticking.
- Taste the curry and adjust the seasoning if needed. Add a pinch of salt if required, or a splash of water if you prefer a thinner consistency.
- Serve the curry hot, garnished with fresh coriander or your preferred leafy greens. Pair it with steamed rice, naan, or enjoy it as-is for a lighter option.
FAQs
1. Can I make this curry spicier?
Absolutely! Add some fresh chopped chilli or a dash of chilli flakes for an extra kick.
2. Can I substitute the sweet potato?
Yes, you can use pumpkin, butternut squash, or even regular potatoes if sweet potatoes aren’t available.
3. Is this curry freezer-friendly?
Yes! Store leftovers in an airtight container and freeze for up to 3 months. Reheat gently on the stovetop, adding a splash of water if needed.
4. What can I serve with this curry?
It’s great with steamed jasmine rice, quinoa, naan bread, or even on its own.
5. Can I add protein?
Sure! Tofu, chickpeas, or even lentils would be fantastic additions to make this curry heartier.
Video demonstration
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This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
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